Mellon Foundation. Share this book. Recipes from a Culinary Expedition. By David Sterling. March James Beard Foundation Book Awards. Gifts for Foodies. Look Inside. Related Titles Mercados. My Mexico. Oaxaca al Gusto. Back to top. Everything is very appetizing.
Apr 18, Zora O'Neill rated it it was amazing. An amazing document of a regional cuisine that's rarely covered in such detail. Incredibly helpful. This is definitely up there with Diana Kennedy's books, in terms of anthropological detail. Oct 21, Valeria rated it it was amazing. Beautiful book, lots of info about cooking and the culture of the Yucatan. Sep 02, Nicole rated it really liked it Shelves: cookbook , mexico , non-fiction , personal-library-worthy , to-buy-for-my-library , travel , food-and-drink.
I've made several recipes from this book. In the end, they each have their strengths and weaknesses in how they come at translating and presenting the recipes. I found David Sterling's recipe for sopa de lima almost unusable, with him saying, basically, that it was almost impossible to recreate this recipe without some very specific ingredients, where Presilla presents a completely delicious version of the soup, starting from with a spiced chicken broth.
In turn, Sterling's recado rojo recipe was much easier to follow than Kennedy's, as she has you referring to other pages. There was, however, agreement between all the authors in the flavor palate and ingredient work-arounds for the wonderful cuisine of the region, which was a nice verification.
I hope to one day own this book along with Kennedy's 'Oaxaca al Gusto' so that I can gain more working familiarity with the delicious and unique flavors of southern Mexico. Jun 21, Pam Cipkowski rated it really liked it. I am not a cook, but this is one of the best cookbooks I've ever seen. The history of the region itself is covered, with fascinating det I am not a cook, but this is one of the best cookbooks I've ever seen.
The history of the region itself is covered, with fascinating details on Mayan culture, growth of major cities, and culture and tradition. Some pictures show the food being prepared or the final product, but other pictures capture the people and vibrant scenes of life in the region.
This is not a cookbook for beginners, although there is a section on pantry staples and basic techniques. Oct 22, Jack Keely rated it it was amazing. When Sterling left Manhattan to settle in a beautiful colonial house in Merida on the Yucatan Peninsula, he fell in love with the culture, the people and the food. Now he is a celebrated chef and the founder of the first culinary institute devoted to Yucatan cooking, a cuisine built on a Mayan foundation but incorporating a variety of influences from Cuba to France.
With its intriguing text and gorgeous photography, it is easy to see why this delicious volume part autobiography, part travel guide, part history lesson, and part cookery book received the Best International Cookbook Award and was named Cookbook of the Year by the James Beard Foundation. Aug 05, Sarah rated it liked it Shelves: cookbooks-and-food-writing. More a history lesson and anthropological study than cookbook, my rating comes from the fact that so many specialty ingredients make it unlikely I will cook often from the book.
But it's glorious! I am going to mix up some of the spice rubs, make horchata, try coconut sorbet and check out their masa recipe this week. I even found a stew to make with the beefalo heart I have in the freezer.
Definitely worth a look. Nov 23, Wdmoor rated it really liked it Shelves: cooking-and-cookbooks. This is a gorgeous book full of lovely pictures and recipes I will never make, but who cares, it's wonderful reading. Just don't leave on your coffee table or someone will ask to borrow and never return it. Jul 31, Mills College Library added it. Feb 20, Mark rated it it was amazing. You might have a hard time finding ingredients in some areas.
Dec 03, Molly rated it really liked it. An exhaustively researched, hugely interesting cookbook, although somewhat intimidating when many of the recipes require multiple steps of prep work before cooking. Apr 04, MM rated it really liked it Shelves: eating-and-drinking. This book is amazing and there is no way I'll ever cook from it. PS: okay, maybe I'll try some of the simple things.
Dec 25, Danny Jones rated it really liked it. You could teach a college-level course on Yucatan with this book. I was so impressed that I looked up the author to see if I could invite him to give a talk at work, but sadly he has since passed away.
I did appreciate how in many recipes he would offer the traditional method, a more user-friendly method, and an optional tweak that he thought enhanced the recipe but he was sure to include it would be less traditional if altered.
Mcstatham rated it it was amazing Jan 15, Hina rated it really liked it Dec 26, Sherry Kelsey rated it it was amazing May 03, Eric Connerly rated it it was amazing Sep 14, Liquidlasagna rated it really liked it Aug 06, Amy Crawford rated it it was amazing Jun 11, Matthew rated it it was amazing Feb 15, Mary L Casper rated it it was amazing Mar 01, Denise rated it it was amazing Feb 23, Ted rated it it was amazing Nov 01, Isabella rated it it was amazing Feb 16, Caleb rated it really liked it Nov 08, Ron Smith rated it really liked it Jun 20, Nick Duprey rated it it was amazing Aug 31, There are no discussion topics on this book yet.
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