search
Get Started
search
Yucatan: Recipes from a Culinary Expedition - Mexican Cookbook
zoom_in Click to enlarge

Yucatan: Recipes from a Culinary Expedition

description Yucatan: Recipes from a Culinary Expedition Overview

David Sterling's “Yucatan: Recipes from a Culinary Expedition” offers a detailed look at the cuisine of the Yucatán Peninsula. The book documents Sterling’s extensive research, resulting in authentic recipes reflecting regional ingredients and time-honored preparation methods. It is notable for its scholarly approach to Yucatán cooking and provides valuable insight for food historians, serious home cooks interested in Mexican regional specialties, and those seeking a deeper understanding of this unique culinary tradition.

help Yucatan: Recipes from a Culinary Expedition FAQ

Who wrote the cookbook 'Yucatan: Recipes from a Culinary Expedition'?

'Yucatan: Recipes from a Culinary Expedition' was written by David Sterling, an acclaimed chef and culinary historian. He founded the Los Dos Cooking School in Merida, Mexico, which was the first exclusively Yucatecan cooking school in the region.

Did 'Yucatan: Recipes from a Culinary Expedition' win any major awards?

Yes, the cookbook won the James Beard Foundation Book Award for International Cooking in 2015. It was highly praised for its deep academic research and authentic preservation of Mayan and Yucatecan culinary techniques.

Is this cookbook suitable for beginners looking for quick meals?

While 'Yucatan' contains highly detailed recipes, it is often viewed more as a culinary encyclopedia than a quick weekday cookbook. Beginners will find the extensive historical context highly educational, but they should be prepared for time-consuming, traditional processes like making recados (spice pastes) from scratch.

Does the cookbook feature traditional recipes for Cochinita Pibil?

Yes, being an exhaustive guide to the region's cuisine, the cookbook features multiple authentic recipes for Cochinita Pibil. It details the traditional method of marinating the pork in achiote paste and sour orange juice, then cooking it wrapped in banana leaves.

Reviews & Comments

Write a Review

rate_review

Be the first to review

Share your thoughts with the community and help others make better decisions.

Save to your list

Save your favorites and follow how their scores change over time.

Save favorites
Track changes
Compare scores

Already have an account? Sign in

Compare Items

See how they stack up against each other

Comparing
VS
Select 1 more item to compare