- Paperback: 256 pages
- Publisher: Red Crane Books (May 1 1996)
- Language: English
- ISBN-10: 1878610511
- ISBN-13: 978-1878610515
- Product Dimensions: 23 x 20.4 x 1.5 cm
- Shipping Weight: 503 g
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Amazon Bestsellers Rank:
#2,074,731 in Books (See Top 100 in Books)
- #99 in Books > Travel > Latin America > Mexico > Yucatan Peninsula
- See Complete Table of Contents
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Product Details |
Product Description
From Booklist
Morton moved from Los Angeles to Mexico's Yucatan peninsula in 1994, and he has devoted much of his time in that tropical environment to collecting indigenous recipes for the vast varieties of foods consumed by Yucatenos. Morton has kept his recipes simple, sometimes so much so that they may perplex North Americans unfamiliar with uniquely Mexican ingredients. But most of Morton's offerings are straightforward enough that most cooks should be able to cope. Carefully following the author's instructions, the truly adventuresome can cook up rare treats, but he also records many less formidable ideas for typically Mexican yet easy-to-prepare appetizers, stews, and savories. His digressive accounts of travels throughout the vastness of Mexico will ring true with many travelers. Mark Knoblauch
Review
This is not a cookbook for the person in a hurry. It is for the culinary artist, the closet anthropologist. -- Albuquerque Monthly
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Customer Reviews
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
1.0 out of 5 stars (1 customer review)
20 of 24 people found the following review helpful
1.0 out of 5 stars
The most slap-dash cookbook I've ever encountered., May 24 1999
By A Customer - Published on Amazon.com
This review is from: Yucatan Cookbook: Recipes and Tales (Paperback)
Have you ever cooked a pig's ear? Would you like to know how? You won't learn from the Yucatan Cookbook, unless you can divine more from the words "boil in salted water until done. Chop" than I can. No advice for the poor unenelightened gringo as to how long that might take, or what attributes one might look for in a properly cooked pig's ear. This sort of sloppiness is rampant in this slap-dash cookbook. A recipe for cooking beans never mentions water. More than one recipe requires you to "Prepare chilies as in the recipe for iguana," which comes later in the book and for which no page number is given. In at least one place, a page number is supposed to be given, but it is listed as 00. (The editing, clearly, is as sloppy as the writing.) I confess that I have tried no recipes from this book, but that is because I am fairly confident they would not work. As a culinary travelogue of Mexico the book is (at times) interesting. But if you want a usable cookbook of Yucatan cuisine, I suggest you look elsewhere.
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