Download PDF Mayan Cuisine: Recipes from the Yucatan Region, by Daniel Hoyer
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Mayan Cuisine: Recipes from the Yucatan Region, by Daniel Hoyer
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In his signature style, Daniel Hoyer brings us the authentic recipes of the Mayan Cusine: Receipes from the Yucatan Region, along with his personal experiences that make the historical and cultural background of this people accessible and enjoyable. Having been influenced for centuries by the Spanish, other European countries, Africa, the Middle East, Asia, and even the Caribbean, Mayan food is remarkably unique and distinct. Mayan Cooking offers recipes for Sweet Corn and Cilantro Cream Soups, Yucatan BBQ Shrimp, Smoked Pork Loin, Jicama-Orange Salad, and Chicken in Red Chile and Pumpkinseed Sauce, as well as an abundance of recipes for salsas, sauces, spice mixes, and marinades.
Recipes Include:
Bean-Filled Masa Fritters
Baked Chayote Squash Pudding
Mexican Lime Soup
Pit-Roasted Pork with Yucatan Spices
Yucatan BBQ Shrimp
Pumpkinseed Brittle
Author Bio: Daniel Hoyer is an experienced chef, restaurateur, and teacher. Daniel is the author of Culinary Mexico: Authentic Recipes and Traditions and Fiesta on the Grill. He resides in the Rio Grande Valley near Pilar, New Mexico, with his family.
- Sales Rank: #1041953 in Books
- Published on: 2008-03-10
- Original language: English
- Number of items: 1
- Dimensions: 8.50" h x 1.06" w x 10.00" l, 2.83 pounds
- Binding: Hardcover
- 240 pages
From Publishers Weekly
In his latest, chef Hoyer (Culinary Mexico) offers a vibrant, thorough guide to Mayan cooking. Once cooks master the basic recado, a thick seasoning paste that serves as a key flavor component, they're ready to tackle dishes like Salpicón de Venado (a roast venison salad), polenta studded with wild mushrooms, classic Mexican Lime Soup and meaty dishes like Pavo en Chilimole (Turkey in Black Seasoning Paste) and the classic pit-roasted pork, Cochinita Pibil. Those looking for shortcuts will likely be frustrated, as Hoyer is a traditionalist who makes tortillas and masa from scratch for his tamales, including the elaborate Tamales de la Bola Colados, a traditional wedding dish in which shredded chicken is enveloped in a smooth, custard-like masa and steamed. That said, many less-complicated dishes are just as rewarding, including pumpkinseed dip and brittle, luscious Chayote Squash Pudding, Cuban roast pork and crunchy Xol-Chon Kek, a jicama and orange salad. Hoyer is encouraging and enthusiastic, offering salient tips for key techniques like working with tamale wrappers and charring tomatoes, as well as sources for hard-to-locate ingredients. Those interested in expanding their cultural and culinary horizons will find this collection both educational and all-inclusive.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
A food rich in flavor to begin with, but taking on the best traits of other traditions of cuisine -- Spanish, French, Asian, Caribbean, and so many more -- it's one way to describe the food of the Maya. "Mayan Cuisine: Recipes From the Yucatan Region" is a look at the delectable food of the Mayan people, with step-by-step guides and full color photos to help one emulate the authentic Mayan flavor in their own kitchen. With dishes like Meat and Rice-Stuffed Leaves, Tamale Pie, Yucatan Breakfast Sausages, and more, "Mayan Cuisine: Recipes From the Yucatan Region" is a must for any ethnic cookbook shelf or for anyone looking for a different taste to sink their teeth into.
(James A. Cox Wisconsin Bookwatch: June 2008 2008-06-16)
About the Author
Daniel Hoyer did a stint as a sous chef for Mark Miller’s Coyote Cafe, which inspired his interest in Mexican and Latin American cooking. He has traveled extensively in Mexico, exploring the cooking as well as the history and culture of that colorful country. He is the author of Mayan Cuisine, Culinary Vietnam, Fiesta on the Grill, and Tamales. He lives in Santa Fe. Authentic recipes from the Northern Coast to the Yucatán Peninsula
Most helpful customer reviews
7 of 7 people found the following review helpful.
Excellent recipes
By Šepšin
This book has revolutionized my cooking style - especially with simple techniques like charring vegetables and spices instead of sautéing them. The range of dishes is impressive and the recipes come out great. Some of them are time-consuming and most of them are designed for 6-8 or more people, but I've had good luck tailoring them down to two or four servings. We don't have good Yucatecan or Mayan restaurants where I live, but luckily I've been able to get all the necessary ingredients at local Latino markets. The book also provides suppliers of ingredients as well.
7 of 7 people found the following review helpful.
Great Food! Easy Recipes!
By Lucilla Warren
I was delighted to find this book that had several recipes I've been looking for - Pavo en escabeche and Pavo Negro. We used to enjoy these at a family restaurant in Pasadena (CA) that disappeared. Most Mexican cookbooks do not include Yucatec Maya recipes - which these are.
The directions are easy to understand, and he gives alternative ingredients for not commonly found ones. I'd recommend it to anyone looking for some rich and spicy dishes (chili heat can be adjusted for taste).
2 of 3 people found the following review helpful.
A great find
By Autamme_dot_com
Not quite Mexican but certainly not American, so what is Mayan cuisine? Well today it might be best described as a culturally-rich cuisine that is now centred in the Yucata region that, of course, has developed and changed over time whilst drawing on Mexican and Southern American roots. Confused? You might not be the only one, which possibly makes the recipes within this book to be even more special, enlightening and worthy of a try.
This is a beautiful book that, thanks to its wonderful full-colour photography, you might at first mistake for a travel guide. The reader is gradually brought to the realisation that they will, in fact, eventually be cooking, through a fairly comprehensive introduction and overview to key ingredients and cooking techniques that are prominently featured within the various recipes.
It was pleasing to note the author's emphasis that, whilst it is desirable to get authentic, in-season ingredients wherever possible, alternatives and practical substitutions will not necessarily spoil the recipe. A small thing that other authors could emulate as sometimes you can be driven batty trying to find a particular, hard-to-locate ingredient! Many of the mini tutorials about roasting, toasting and charring various ingredients could also serve as a good primer that will benefit many other recipes over time.
At the start much is made about the preparation of various recados, a means of seasoning, rubs and marinades in Mayan cuisine, and this reviewer is looking forward to using some of these in a fusion-esque form with other recipes as they appear just too good to reserve for purely Mayan cooking. Many different salsas, or sauces, are also featured and here the alert reader might suddenly take note and begin to see countless other uses for this book. From what appears at first to be a great, niche book the more adventurous cook will surely find a lot of inspiration in Mayan cuisine that can be transplanted as a base or associate to other cuisines.
Each recipe invariably features an overview about the dish and perhaps its cultural role or some other little nugget of information. The text is laid out in an easy-to-follow and understand form. The only criticism is an oft-repeated one - an estimation of a typical preparation and cooking time would be an aid to the nervous, time-limited cook! A simple thing that many authors tend to forget.
The recipes just keep on coming. Appetizers, corn & bread dishes; salads, side dishes & vegetables; soups & stews; meat; poultry; seafood; desserts and beverages all get their own section. After a time, this reviewer stopped making a note of recipes he wanted to try, such was the sheer flood of interesting, intriguing recipes being presented. Things are rounded off at the end by a brief sources list for ingredients and equipment - mostly of use for North American readers - and a good, comprehensive index.
All in all, this is a great book, made even greater by its relative `difference' despite it, at times, feeling frustratingly familiar thanks to the various Tex-Mex cuisine influences. The price tag is on the higher side of things but the book manages to differentiate itself with distinction to make this a worthy investment. In the right hands, it might significantly change the underlying nature of your cookery!
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