False Tongues and Sunday Bread: A Guatemalan and Mayan Cookbook

The Maya-the Indians who inhabited part of Mexico and Central America in pre-Hispanic times-left the modern world a legacy of remarkable cooking that is still practiced in cliffside huts and middle-class haciendas. Copeland Marks has traveled widely throughout Guatemala and other countries that carry the Mayan heritage, in order to introduce us to the everyday pleasures of this little-known cuisine. For anyone who loves the taste of tamales, tortillas, and pungent sauces, this book will provide a rich adventure that begins with-but goes far beyond-those staples of the corn kitchen. The recipes reveal a delightful and accessible cuisine that, in addition to showcasing traditional Mayan flavor profiles, combines culinary ideas from India, Africa, the Caribbean, Great Britain and Spain.

Author: Copeland Marks
Publisher: M. Evans and Company
Published: 03/03/2014
Pages: 408
Binding Type: Paperback
Weight: 1.35lbs
Size: 8.96h x 6.08w x 1.20d
ISBN13: 9781590772768
ISBN10: 1590772768
BISAC Categories:
- Cooking | Regional & Ethnic | Central American & South American
- Cooking | Regional & Ethnic | Mexican
- Cooking | History

About the Author
Copeland Marks was a world traveler who authored 16 cookbooks on various exotic and little-known cuisines. His method involved traveling to various regions, cooking with and learning from the local people. His other books include The Varied Kitchens of India and The Burmese Kitchen: Recipes from the Golden Land. He lived in New York until his death in 1999.