Other books byNancy Gerlach
Authentic Recipes from Santa Fe
Nestled at the foot of the Sangre de Cristo Mountains, Santa Fe has the spirit of the Native American, Spanish, Mexican and Anglo-American settlers who built it-and an exciting cuisine to match. Some of today's hottest Santa Fe chefs are incorporating the region's staple ingredients-rice, beans, squash and chiles-into mouthwatering new dishes. Authentic Recipes from Santa Fe offers the best of New Mexico's traditional dishes and a sampling of today's cooking innovations. Introductory essays provide the historical and geographical context of the cuisine, and glossaries of unusual ingredients, along with illustrated how-to sections, are included.
70 Spicy Hot Hors d'Oeuvres
This sizzling collection offers easy-to-follow recipes for seventy spicy-hot appetizers guaranteed to satisfy the most discerning of heat-seeking palates.
Foods of the Maya
A Taste of the Yucatán
Pompano tamales. Shrimp enchiladas. Candied sweet papaya. These are some of the foods whose recipes reside in the pages of Nancy and Jeffrey Gerlach'sFoods of the Maya.The authors have spent years traveling throughout Mexico, familiarizing themselves with the cultures and cuisines of the people they have encountered. They created this cookbook to bring the flavors of the Yucatán to tables north of the border. In an easy-to-follow format,Foods of the Mayaprovides handy background and travel information about the region and some of its ruins before dipping into the ninety-one recipes included here, organized according to meal course. There are recipes that will suit most everyone's palate, from sauces and salsas to soups and sausages; from vegetarian and meat appetizers and main dishes to simple drinks and desserts. Each section begins with a brief description of the course and the types of food involved. The recipes are clear and easy to understand--one need not be a trained chef with a vast kitchen to create a tasty Yucatecan meal. Foods of the Mayaincorporates an array of cooking tips and techniques and a brief glossary of terms to help in food preparation--the authors have ensured that ingredients for their recipes are readily available at local food stores. This edition also includes an introduction by historian Jeffrey Pilcher which helps familiarize readers with the history and cultures of the Yucatán peninsula. So the next time you get a hankering for something different, you might consider cooking up a platter of Yucatán ribs or preparing a bowl of chayote pudding. Take a short trip to the Yucatán--without leaving your kitchen.
The Spicy Food Lover's Bible
The Ultimate Guide to Buying, Growing, Storing,...