FREE YUCATAN: RECIPES FROM A CULINARY EXPEDITION PDF

David Sterling | 576 pages | 30 Mar 2014 | University of Texas Press | 9780292735811 | English | Austin, TX, United States Taste&Travel Magazine •

His recipes are explained in depth in the book with substitutions and recipes for recados spice pastes that are ubiquitous to the region. These are such magical recipes-- they represent the region so beautifully and bring its flavors and scents into our home. I've been there numerous times, eaten well, and am very interested in the culture of the Maya. Numerous, beautiful pictures. Presenting the food in the places where it's savored, Sterling begins in jungle towns where Mayas concoct age-old recipes with a few simple ingredients they grow themselves. BookPeople is now open to the community at a limited capacity and with limited browsing times. Not really sure how to describe it, Textbook? Do I need another cookbook This page works best with JavaScript. Fantastic book. The Yucatan Peninsula is home to one of the world's great regional cuisines. Unable to add item to Wish List. An internationally recognized authority on Yucatecan cuisine, chef David Sterling takes you on a gastronomic tour of the peninsula in this unique cookbook, Yucatan: Recipes from a Culinary Expedition. Some things are not listed with page numbers in index, and since book is organized by region, it can take forever to find something you're looking for. And beautiful. Reviewed in the United States on January 8, Disabling it will result in some disabled or missing features. Great recipes, explanations and stories. He also discusses pantry staples and basic cooking techniques and offers substitutions for local ingredients Yucatan: Recipes from a Culinary Expedition may be hard to find elsewhere. You learn the culture, history and food of Yucatan. I ordered by book once I got home and received the book 4 days later and I took it into my work. You will dive into the culture customs and rich history of the Mayan people with great pictures throughout. Having recently attended one of David Sterling's cooking classes in Merida, we felt it would be wise to follow up by purchasing his recently published book "Yucatan Recipes". Certainly one of the best books I've read in a very long time. Reviewed in the United States on October 22, It also analyzes reviews to verify trustworthiness. You're listening to a sample of the Audible Yucatan: Recipes from a Culinary Expedition edition. Although it only covers one region, it does it extremely well. It was so fun seeing him open it, immediately become engrossed with the images and text, and - best of all! Reviewed in the United States on January 17, We had the pleasure Yucatan: Recipes from a Culinary Expedition meeting and cooking with Chef Sterling on our recent trip that included a visit to the large Merida outdoor market to buy items for our class. Great book i am excited but it came damaged. But they are sooo worth it. I love the guide and photos of the fruits and veggies of the region. Wow - what an extensive book - I have travelled here for 40 years, and this gentleman did the culinary Yucatan: Recipes from a Culinary Expedition de force. I bought the book last summer while in the planning of my Yucatan food-centric trip that was just completed yesterday. Throughout the journey, Sterling serves up over authentic, thoroughly tested recipes that will appeal to both novice and professional cooks. If you appreciate Mexican cuisine, this is the book for you. Easy read, all recipes have been winners! The Horchata recipe is also outstanding. Almost a little too complete, I mean who knows the culture this intimately, but it's fun to pretend that you know everything about everything. Brings me back to the markets in Merida and teaches me so much more about the places I visited without a language barrier and at my leisure. I cannot think of the Yucatan cuisine as a Mexican cuisine because it has completely different spice profiles and cooking methods pibil or underground oven. I couldn't even begin to absorb it all in one sitting. Excellent book, though hard to look things up. Yucatan: Recipes from a Culinary Expedition truly feel that these recipes are stiff competition for the classical French cooking compendiums. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Remember me Log in. Lost your password? Your personal data will be used to support your experience throughout this website, to Yucatan: Recipes from a Culinary Expedition access to your account, and for other purposes described in our privacy policy. Leave a Reply Cancel reply Your email address will not be published. Search for:. Yucatan: Recipes from a Culinary Expedition by David Sterling

Written by Patricia Rain on September 23, It is absolutely stunningly beautiful! Whether you have already visited the Yucatan, dream about visiting the Yucatan, have any interest in Mexican culture, geography or cuisine, or just enjoy armchair travel and food, this book Yucatan: Recipes from a Culinary Expedition than delivers. David, owner of Los Dos culinary school in Meridatakes us through the Yucatan on a culinary culinary and Yucatan: Recipes from a Culinary Expedition exploration that, in some respects, spans from Mesoamerica to the moment. Each section is filled with full-color photos, a discussion about the history, culture, people, ingredients and how the ingredients make the foods that define the culture and people. Recipes are listed in Mayan, Yucatan: Recipes from a Culinary Expedition and English. We visit the monte, the milpa and the solar, the three places of importance in the daily life of rural indigenous Mexicans. This section transported me to the region of Veracruz state where I did my research on vanilla and the indigenous people whose ancestors first domesticated vanilla. David escorts us along coastal Yucatan and weaves stories of the peoples and cultures whose foods or ingredients have influenced Yucatecan cuisine. Cuba is in close proximity with the Peninsula, and even before the Cortes arrived, Spanish soldiers visited the Yucatan. As a result, olives, olive oil, capers and other Spanish ingredients were incorporated early into the menu. We step into bakeries, meat shops, cantinas and family restaurants. We go to cities like Valladolid and Merida, and we visit the small towns famous for their specialties. And, as we travel to each of these places both through words and photos, there are stories, recipes, descriptions and explanations that make you feel as if you are there. For me, it was like being transported back to when I took a bus across the Yucatan Peninsula in My olfactory system was ignited and I could once again smell the markets, the little restaurants, the tamales baked in banana and chaya leaves, the sharp salty Yucatan: Recipes from a Culinary Expedition of the coast, the heat of the July sun at Chichen Itza. Thank you David!! A lot! I have already invited a friend from the Yucatan, a friend from Guanajuato and an Ecuadorian friend to join me in choosing, then preparing, some of these very special recipes. In the meantime, I have been given two recipes to share with you that make good use of vanilla as well as other tropical flavors. The first is Conchasa sweet breakfast bread with flavored shell-shaped toppings. You may have had something like this from Mexican bakeries, but there is nothing quite like homemade conchas. It is truly a visual feast, a culinary and cultural voyage, a tribute to the unique regional dishes and, to the Mayas of the Yucatan, to whom this book is dedicated. I have been inspired to Yucatan: Recipes from a Culinary Expedition to the Yucatan, to beautiful Merida, a city I fell in love with under Yucatan: Recipes from a Culinary Expedition full moon in July ofnearly five hundred years after the two worlds collided and a new cuisine came into being. I'm amazed at how superior your vanilla is! Author Recent Posts. Follow me. Patricia Rain. Patricia Rain is an author, educator, culinary historian, and owner of The Vanilla Company www. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest. Latest posts by Patricia Rain see all. Like it? Then please share it! Leave a comment. Save my name, email, and website in this browser for the next time I comment. Submit Comment. Why do our customers love Rain's Choice vanilla? Thank you for supporting The Vanilla Company and our farmers! For an update on the vanilla shortage, please see "Why is Vanilla so Expensive? Newsletter Signup Join our community, get news on issues of concern about our planet and its inhabitants, recipes and deals. Over 5, subscribers! Sign up here. The Vanilla Company P. Yucatán: Recipes from a Culinary Expedition by David Sterling, Hardcover | Barnes & Noble®

This recipe yielded highly flavorful, delicious grilled chicken. We used large chicken breasts and the brining step kept the meat nice and moist. I used the book's "Recado rojo" recipe for the achiote paste, and it was the best version that I have had. Luckily, as it makes a ton. Amazing version of recado rojo, and worth making the full batch if you plan to cook quite a bit from this book, as it is used extensively. It makes a huge amount, so I have frozen what I didn't need to use in other recipes. I didn't go for making my own black mole but found a source with the same Yucatan: Recipes from a Culinary Expedition of ingredients. I added tomatillos which were mentioned as a possibility. I should have decreased the water slightly as my cooking method did not boil enough off. This is a wonderful basic recipe that can be served as pork and beans; mash some beans and serve as soup; shred the meat and use as a filling. It makes enough that I gave 3 quarts away and still have enough to last me a week. Taste is wonderful but I will be trying to find fresh herbs where I used dried. With a foundation of native Maya dishes made from fresh local ingredients, it shares much of the same pantry of ingredients and many culinary practices with the rest of Mexico. Yet, due to its isolated peninsular location, it was also in a unique position to absorb the foods and flavors of such far-flung regions as Spain and Portugal, France, Holland, Lebanon and the Yucatan: Recipes from a Culinary Expedition, Cuba and the Caribbean, and Africa. Presenting the food in the places where it's savored, Sterling begins in jungle towns where Mayas concoct age-old recipes with a few simple ingredients they grow themselves. Throughout the journey, Sterling serves up over authentic, thoroughly tested recipes that will appeal to both novice and professional cooks. He also discusses pantry staples and basic cooking techniques and offers substitutions for local ingredients that may be hard to find elsewhere. Automatically add future editions to my Bookshelf. Categories: Sauces for poultry; Main course; Cooking ahead; Mexican Ingredients: smoked slab bacon; lard; black peppercorns; Mexican oregano; whole cloves; allspice berries; bay leaves; limes; oranges; grapefruits; achiote seeds; white vinegar; garlic; turkey pieces; nixtamal; onions; tomatoes; epazote; canned chipotle chiles in adobo sauce; powdered chicken stock mix; chives; cumin seeds; wood chips Accompaniments: Smoky and hot chile table sauce K'uut bi iik ; Making tortillas. Categories: Sauces for meat; Main course; Cooking ahead; Mexican Ingredients: smoked slab bacon; lard; black peppercorns; Mexican oregano; whole cloves; allspice berries; bay leaves; limes; oranges; grapefruits; achiote seeds; white vinegar; garlic; nixtamal; onions; tomatoes; epazote; canned chipotle chiles in adobo sauce; powdered chicken Yucatan: Recipes from a Culinary Expedition mix; chives; banana leaves; white onions; green bell peppers; venison top round; wood chips; cumin seeds Accompaniments: Smoky and hot chile table sauce K'uut bi iik ; Making tortillas. Categories: Sauces for poultry; Main course; Mexican Ingredients: smoked slab bacon; lard; black peppercorns; Mexican oregano; whole cloves; allspice berries; limes; oranges; grapefruits; achiote seeds; white vinegar; garlic; quail; ground canela; cumin seeds; white onions; pork legs; pork fat; sheep casings; chaya leaves; tomatillos; habanero chillies; chicken stock; white sweet potatoes; Mexican crema; red onions; cilantro; meat cure powder; shelled pumpkin seeds; mesquite chips. Categories: Sauces, general; Main course; Cooking ahead; Cooking for a crowd; Mexican Ingredients: black peppercorns; allspice berries; Mexican oregano; cumin seeds; whole cloves; achiote seeds; garlic; limes; oranges; grapefruits; white vinegar; nixtamal; epazote; tomatoes; beef stock; chives; tomates verdes; dried red pepper flakes; black beans; shelled pumpkin seeds; crema Mexicana Accompaniments: Smoky and hot chile table sauce K'uut bi iik. Categories: Sauces for poultry; Main course; Cooking ahead; Cooking for a crowd; Mexican Ingredients: black peppercorns; allspice berries; Mexican oregano; cumin seeds; whole cloves; achiote seeds; garlic; limes; oranges; grapefruits; white vinegar; nixtamal; smoked slab bacon; lard; tomatoes; chives; tomates verdes; dried red pepper flakes; pheasant; wood chips; shelled pumpkin seeds; crema Mexicana; epazote; beef stock Accompaniments: Smoky and hot chile table sauce K'uut bi iik. Categories: Main course; Cooking ahead; Cooking for a crowd; Mexican Ingredients: limes; oranges; grapefruits; smoked slab bacon; lard; achiote seeds; nixtamal; masa harina; black peppercorns; allspice berries; Mexican Yucatan: Recipes from a Culinary Expedition cumin seeds; garlic; white vinegar; powdered chicken stock mix; whole cloves; bay leaves; whole chicken; onions; tomatoes; epazote; canned chipotle chiles in adobo sauce; chives; corn husks; habanero chiles; wood chips Accompaniments: Fiery green chile table sauce Chile k'uut. Categories: Main course; Cooking ahead; Cooking for a crowd; Mexican Ingredients: limes; oranges; grapefruits; smoked slab bacon; lard; achiote seeds; nixtamal; masa harina; black peppercorns; allspice berries; Mexican oregano; cumin seeds; garlic; white vinegar; powdered chicken stock mix; onions; tomatoes; epazote; canned chipotle chiles in adobo sauce; chives; corn husks; banana leaves; white onions; green bell peppers; pork rump; habanero chiles; wood chips Accompaniments: Fiery green chile table sauce Chile k'uut. Categories: Main course; Cooking ahead; Cooking for a crowd; Mexican Ingredients: nixtamal; smoked slab bacon; lard; black beans; Yucatan: Recipes from a Culinary Expedition Mexican oregano; cumin seeds; white onions; garlic; white vinegar; pork legs; pork fat; sheep casings; achiote seeds; black peppercorns; allspice berries; whole cloves; Yucatan: Recipes from a Culinary Expedition canela; meat cure powder; chiles x'catik; Seville oranges; mesquite chips Accompaniments: Smoky and hot chile table sauce K'uut bi iik ; Enriched cooking tomato sauce Tomate frito ; Fiery green chile table sauce Chile k'uut. Categories: Main course; Cooking ahead; Cooking for a crowd; Mexican Ingredients: nixtamal; smoked slab bacon; lard; black beans; epazote; Mexican oregano; cumin seeds; white onions; garlic; green bell peppers; serrano chiles; tomatoes; dogfish; chiles x'catik Accompaniments: Smoky and hot chile table sauce K'uut bi iik ; Enriched cooking tomato sauce Tomate frito ; Fiery green chile table sauce Chile k'uut. Categories: Main course; Cooking ahead; Cooking for a crowd; Mexican Ingredients: nixtamal; smoked slab bacon; lard; black beans; epazote; Mexican oregano; Yucatan: Recipes from a Culinary Expedition seeds; white onions; garlic; queso Oaxaca; chiles x'catik Accompaniments: Smoky and hot chile table sauce K'uut bi iik ; Enriched cooking Yucatan: Recipes from a Culinary Expedition sauce Tomate frito ; Fiery green chile table sauce Chile k'uut. Notes about this book This book does not currently have any notes. TrishaCP on September 08, This recipe yielded highly flavorful, delicious grilled chicken. TrishaCP on September 08, Amazing version of recado rojo, and worth making the full batch if you plan to cook quite a bit from this book, as it is used extensively. MmeFleiss on September 07, I bought this book after making this twice because it's just so good. MmeFleiss on August 16, Way too much sugar syrup. It overpowered the guanabana. Reviews about this book Saveur. Other cookbooks by this author Mercados: Recipes from the Markets of Mexico. Member Rating Average rating of 5 by 4 people. Categories Mexican. Request Eat Your Books to Index this book. Your request will be added to the indexing chart. Request EYB to Index. I would like to Index this book myself. If you index this book, your free Bookshelf limit will increase by one. Request to Index. Your request has been submitted. EYB will contact you soon. Add Magazine to Bookshelf. 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