False Tongues and Sunday Bread: A Guatemalan and Mayan Cookbook

False Tongues and Sunday Bread: A Guatemalan and Mayan Cookbook

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by Copeland Marks
     
 

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300 delicious recipes that explore the fascinating Mayan cuisine and heritage in Guatemala and its surrounding countries by celebrated food historian and cook Copeland Marks.See more details below

Overview

300 delicious recipes that explore the fascinating Mayan cuisine and heritage in Guatemala and its surrounding countries by celebrated food historian and cook Copeland Marks.

Editorial Reviews

Kansas City Star
Another must for the connoisseur of Latin cuisines. The author demonstrates a thorough and sincere concern for the preservation of the cooking heritage left by early Central Americans.
Philadelphia Inquirer
Entertaining, erudite, and appetizing, and best of all, surprisingly easy to duplicate.
The Washington Post
To the uninitiated, it will be a matter of marvel that so many tempting dishes can be cooked up with corn, beans, chiles, tomatoes and squash. The author of this book, however, has culled some of the best of them from the native kitchens of Central America. The recipes are clear, simple, and include skillful instructions for adaptation to the U.S. kitchen.

Product Details

ISBN-13:
9781556113796
Publisher:
Penguin Group (USA) Incorporated
Publication date:
08/20/1993
Pages:
416
Product dimensions:
7.00(w) x 5.00(h) x 1.00(d)

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