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University of Texas Press

Yucatán: Recipes from a Culinary Expedition (The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere)

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Description

Winner, James Beard Foundation Best Cookbook of the Year Award, 2015 James Beard Foundation Best International Cookbook Award, 2015 The Art of Eating Prize for Best Food Book of the Year, 2015The Yucatán Peninsula is home to one of the world's great regional cuisines. 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 Levant, Cuba and the Caribbean, and Africa. In recent years, gourmet magazines and celebrity chefs have popularized certain Yucatecan dishes and ingredients, such as Sopa de lima and achiote, and global gastronomes have made the pilgrimage to Yucatán to tantalize their taste buds with smoky pit barbecues, citrus-based pickles, and fiery chiles. But until now, the full depth and richness of this cuisine has remained little understood beyond Yucatán's borders.An internationally recognized authority on Yucatecan cuisine, chef David Sterling takes you on a gastronomic tour of the peninsula in this unique cookbook, Yucatán: Recipes from a Culinary Expedition. 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. He travels over a thousand miles along the broad Yucatán coast to sample a bounty of seafood; shares “the people’s food”at bakeries, chicharronerías, street vendors, home restaurants, and cantinas; and highlights the cooking of the peninsula’s three largest cities—Campeche, Mérida, and Valladolid—as well as a variety of pueblos noted for signature dishes. Throughout the journey, Sterling serves up over 275 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. Profusely illustrated and spiced with lively stories of the region’s people and places, Yucatán: Recipes from a Culinary Expedition is the long-awaited definitive work on this distinctive cuisine. Read more


Publisher ‏ : ‎ University of Texas Press; Illustrated edition (March 30, 2014)


Language ‏ : ‎ English


Hardcover ‏ : ‎ 576 pages


ISBN-10 ‏ : ‎ 0292735812


ISBN-13 ‏ : ‎ 11


Item Weight ‏ : ‎ 6.44 pounds


Dimensions ‏ : ‎ 9.5 x 1.7 x 11 inches


Best Sellers Rank: #395,855 in Books (See Top 100 in Books) #222 in Mexican Cooking, Food & Wine


#222 in Mexican Cooking, Food & Wine:


Customer Reviews: 4.8 4.8 out of 5 stars 229 ratings


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Top Amazon Reviews

    • Outstanding! 2015 Winner/ Art of Eating Award
Just announced on March 2, 2015 as the 2015 Winner/ Art of Eating award. Congratulationa are due to Chef Sterling for his exhaustive research and in depth dive into the Mayan culture of the Yucatan peninsula. The book is arranged by areas of the peninsula with a comprehensive introduction, pantry and sections on ingredients and ways to find them in the index. I bought the book last summer while in the planning of my Yucatan food-centric trip that was just completed yesterday. You will dive into the culture customs and rich history of the Mayan people with great pictures throughout. We had the pleasure of 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. I have not cooked from the book yet and look forward to doing so now that I have returned from my trip. His book is essential to anyone wishing to learn more about the Yucatan in general but the food focus also shines. His recipes are explained in depth in the book with substitutions and recipes for recados (spice pastes) that are ubiquitous to the region. 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 went to the Yucatan in search of longaniza (a specialty sausage found near Valladoilid) and smoked pork (go to Temazon). We also traveled in search of light and airy meringues in the tiny village of Tziz too. You will want to take your time reading this book. Once you read it you will want to plan a trip to Yucatan to experience what he knows so intimately. His passion for the culture shines throughout the book. Now for a smattering of the recipes contained here you must try: Pol'kanes (p. 111) [Read through all recipes and be sure to make recommended accompaniments for each of the recipes.] You will make Toksel first for the filling (divine! Do not let lima beans put you off from making this). The polkane is a football or elongated shaped disks that resemble snake eggs. The filling (toksel) is made by toasting pumpkin (pepita) seeds in a cast iron skillet till browned and fragrant (heavenly), then combined with cooked baby limas, green onions, chives, habanero, sea salt and cilantro. A ball of masa will be molded by hand so a tablespoon of filling can be molded into the center then closed so they can be fried. Your salsas will be a batch of X'nipek (*X is pronounced as "sh"). and a fiery (need just a touch but a must have) Chile tamulado (made with habaneros). Oh, pol'kanes in Mayan for "snake head". There is some heat to the pol'kanes but it is the sum of its parts that balance out the heat components. Trust me, you will see and crave more. I can go on and on but I can only hope that this review has peaked your interest in buying this book. Congrats to Chef David for bringing the Yucatan culture and cuisine into the mainstream. ... show more
Reviewed in the United States on March 2, 2015 by Bonnie Deahl
    • Truly a work of Art!
I recently purchased David Sterling's gorgeous book, YUCATAN. A few years ago, online, I discovered David's wonderful cooking school, "Los Dos", in Merida. I really wanted to attend, but haven't been able to, so far. I was so intrigued by the noticeable differences between Yucatecan food and the Mexican food most Americans are familiar with. I grew up with in the Southwest, and continue to eat and cook the recipes/food that my mother and grandmother inherited from their ancestors in Northern Mexico. David's book is absolutely amazing!! It's size is daunting, but it won't matter, once one understands what it covers. The information about the history of the Yucatan Peninsula and its food is so informative. The photography is outstanding. and gives one such an appreciation for the area, its people, their traditions, and especially their FOOD! One of my favorite photos is the 1902, black and white photo titled, "Baking Class in Merida" The "How To Use This Book" section at the beginning is very helpful in guiding one through so much incredible information. The following section on "The Yucatecan Market" is very important because it helps the reader understand the great importance of the markets in current daily life as well as historically. I can't say enough about all of the information surrounding each recipe! I won't go on since so many others have already said what I'm thinking and feeling. I found David's acknowledgements to all who contributed to the publication of this book very sincere, generous, and detailed. It was so interesting to see how this book was created. This book is extremely important to the world of Gastronomy, as well as to all those people who knew nothing of the history of the Yucatan Peninsula. It's truly a LABOR OF LOVE! Congratulations, David!! Angela in Seattle, WA that most Americans are familiar with. Now that I've retired, I really want to attend his classes in Merida. ... show more
Reviewed in the United States on August 20, 2014 by Angela
    • Epic!
This is an amazing book, the kind of document every cuisine should have, mixing history and tradition with specific recipes from particular people. I especially love that the front section on vegetables, spice and other ingredients gives the names of things in Spanish, Mayan and Latin--the kind of detail that is often missing even from cookbooks that aspire to dig down to the roots of a cuisine. I admit I had the tiniest misgiving when I read in the intro that Sterling has, in some recipes, substituted more-available ingredients for traditional ones--bacon, for instance, to give the flavor of smoke that would ordinarily come from wood fires. I generally dislike such adaptations--I want to know the "true" recipe, as it's traditionally made, and I can figure out how to adapt it if necessary. BUT in every case of this that I have so far noticed in the book, Sterling is careful to explain what the substitution is and why it's made. He's not dumbing down the recipes, as far as I can tell. The result is a uniquely useful book--both an anthropological document, like Diana Kennedy's Oaxaca al Gusto, and a surprisingly practical kitchen companion. (Er, if you can lift it. It's huge! I think what I might do is take photos of particular recipes on my iPad and take that into the kitchen.) ... show more
Reviewed in the United States on July 10, 2014 by Zora O'Neill

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