Spirit of the Earth: Native Cooking from Latin America

More than half the food stuffs eaten around the world originated on the American continents, and the great pre-Columbian cultures of Mexico and Central and South America were the largest contributors. The Inca, the Maya, and the Aztec brought now-ubiquitous ingredients like corn, tomatoes, potatoes and peppers, vanilla and chocolate to the table, forever changing the way the world eats. In fact, some of the hottest trends in contemporary cooking were created by these ancient cultures more than five centuries ago. In Spirit of the Earth, award-winning authors Beverly Cox and Martin Jacobs celebrate the rich cuisine of native Latin American cultures through 125 authentic recipes - from the peppery ajis and scrumptious ceviches of Peru and Chile to the honeyed desserts of the Yucatan Peninsula and the sophisticated moles of Mexico. Traditional recipes for familiar items like tortillas, tamales, and guacamole are included, as well as such delicacies as Pompano in Garlic and Chile Sauce, Quinoa and Potato Gratin, and Spicy Peanut Chowder. Full-color photographs styled with genuine Latin American artifacts enrich this substantial volume, and cultural essays by noted authorities Michael D. Coe and Jack Weatherford introduce each chapter. Recipes for appetizers and snacks, sauces and seasonings, side dishes, main courses, beverages, and desserts follow. A glossary, explanations of basic techniques, and a list of sources for authentic ingredients complete the book.