Product Description

More than half the food eaten around the world originated on the American continents, and the great pre-Columbian cultures of Mexico and Central and South America were the largest contributors. In Spirit of the Earth, award-winning authors Beverly Cox and Martin Jacobs celebrate the rich cuisine of native Latin American cultures through 125 authentic recipes-from the peppery ajis and scrumptious ceviches of Peru and Chile to the honeyed desserts of the Yucat·n Peninsula and the sophisticated moles of Mexico. Includes traditional recipes for familiar items like tortillas, tamales, and guacamole are included, as well as such delicacies as Pompano in Garlic and Chile Sauce, Quinoa and Potato Gratin, and Spicy Peanut Chowder. Recipes for appetizers and snacks, sauces and seasonings, side dishes, main courses, beverages, and desserts follow. A glossary, explanations of basic techniques, and a list of sources for authentic ingredients complete the book.

This authoritative look at Latin America's rich culinary heritage is destined to become a classic on the subject.

Product Details

• Amazon Sales Rank: #223928 in Books
• Published on: 2001-10-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 240 pages

Amazon.com
A combination cookbook, history lesson, and travelogue, Spirit of the Earth: Native Cooking from Latin America brings to life the traditional foods of the Mayans, Aztecs, and Incas. It shows how recipes from these ancient cultures have been borrowed and transformed through the ages. The Mayan diet was heavy on corn, beans, and chile peppers. Try Pavo en K'ol Indio (Turkey Simmered in Masa-Thickened Broth) with Xni Pec (Roasted Tomato and Chile Salsa). Aztecs prepared most food by steaming, stewing, or roasting. Two of the three come into play with Lomo de Puerco en Cacahuete (Pork Loin in Peanut and Red Chile Sauce). Incas had a wide variety of vegetables and grains in their diet. Quinoa, used in Tamales de Quinoa (Quinoa Tamales with Pork Filling) among other dishes, was considered a sacred food. Spirit of the Earth admirably commemorates these three cultures' contributions to modern cuisine. --Dana Van Nest

About the Author
BEVERLY COX learned to cook in Paris, where she apprenticed with world-renowned chef Gaston LeNÙtre. She has written 10 cookbooks, including Spirit of the Harvest, co-authored with Martin Jacobs (Stewart, Tabori & Chang), which won James Beard and IACP Awards. She has traveled widely in Central and South America.

MARTIN JACOBS is an award-winning food photographer who has photographed more than 40 cookbooks. His fascination with food history and native cultures led him to Beverly Cox, with whom he has collaborated on three books and a regular column on cooking for Native Peoples magazine.

Customer Reviews

Spirit of the Earth
This was such a great cook book. Wonderful unique dished and beautiful pictures. If you are looking for unique recipes this is a must! The stories behind the food are great too

Authentic, tasty cooking
I purchased this cookbook because of a growing interest in the cooking of Latin America. The authors cover in depth cooking from the regions where the Maya, Aztec, and Inca kingdoms once reigned. Their knowledge of the history and food culture of each region is evident. I have made recipes from all three sections, and although all dishes have come out well, I think that this book's strength is in the recipes from Peru and Chile. Pastel de Choclo (sort of a casserole of beef and corn) and Papas a la Huancaina (potato salad with cheese and chili dressing) were particular standouts. I have tried these recipes from other cookbooks, and this book's versions were the best.

Some specialty ingredients are needed, but many recipes can be prepared with basic ingredients from the supermarket, and the authors give suggestions for substitutions when possible (which I have sometimes used with successful results). Very helpful instructions are included for preparing some of the ingredients on your own at home.