False Tongues & Sunday Bread - A Guatemalan and Mayan Cookbook

$35.00

by Copeland Marks, Takoma Books, 2004 first edition reissue of the 1985 publication. Certainly one of the few cookbooks to explore the remarkable cuisines of Guatemala, El Salvador, Honduras and the other nations and states of the ancient Mayan empire, which includes the southern Mexican states of Campeche and Palenque. This book was first published by M. Evans and Co., but went out of print until this reissue.

Marks, who died in 1999, 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 introduction points out that the cuisine of each territory developed "in direct proportion to the Indian population." Guatemala, with the largest number of Indians, in addition to using beans and corn products such as tortillas and tamales, leans heavily "on the turkey and the fruits and vegetables that originated botanically in Central America. Next came El Salvador and Honduras, with some Indian tribes or villages but with less Indian influence on the cookery, which depends more on Spanish ideas." For example, he writes, "the Pupusas (Stuffed Tortillas)) of El Salvador are not duplicated in Costa Rica," which had little Mayan influences and has developed a more Caribbean cuisine. Hardback, brightly colored laminated pictorial covers, no DJ as issued. Condition: As New.


Add to Cart:

  • 1 Units in Stock