Spirit of the Earth: Native Cooking from Latin America
A combination cookbook, history lesson, and travelogue,Spirit of the Earth: Native Cooking from Latin Americabrings to life the traditional foods of the Mayans, Aztecs, and Incas. It shows how recipes from these ancient cultures have been borrowed and transformed through the ages. The Mayan diet was heavy on corn, beans, and chile peppers. TryPavo en K'ol Indio(Turkey Simmered inMasa-Thickened Broth) withXni Pec(Roasted Tomato and Chile Salsa). Aztecs prepared most food by steaming, stewing, or roasting. Two of the three come into play withLomo de Puerco en Cacahuete(Pork Loin in Peanut and Red Chile Sauce). Incas had a wide variety of vegetables and grains in their diet. Quinoa, used inTamales de Quinoa(Quinoa Tamales with Pork Filling) among other dishes, was considered a sacred food.Spirit of the Earthadmirably commemorates these three cultures' contributions to modern cuisine.--Dana Van Nest