FALSE TONGUES AND SUNDAY BREADPB

The Maya the Indians who inhabited part of Mexico and Central America in preHispanic times left the modern world a legacy of remarkable cooking that is still practiced in cliffside huts and middleclass haciendas Copeland Marks has traveled widely throughout Guatemala and other countries that carry the Mayan heritage in order to introduce us to the everyday pleasures of this littleknown cuisine For anyone who loves the taste of tamales tortillas and pungent sauces this book will provide a rich adventure that begins with but goes far beyond those staples of the corn kitchen The recipes reveal a delightful and accessible cuisine that in addition to showcasing traditional Mayan flavor profiles combines culinary ideas from India Africa the Caribbean Great Britain and Spain