Yucatán

• Utgivningsdatum: 2014-03-30
• Mått: 250 x 285 x 40 mm
• Vikt: 2 920 g
• Format: Inbunden
• Språk: Engelska
• Antal sidor: 576
• Förlag: University of Texas Press
• ISBN: 9780292735811
• Utmärkelser: Winner of James Beard Foundation Award 2015

• Internationella kök
• Kulturvetenskap

David Sterling was founder, proprietor, chef de cuisine, and teacher at Los Dos Cooking School, the first culinary institute in Mexico devoted exclusively to Yucatecan cooking. His work at Los Dos has been featured on The Martha Stewart Show (“Martha in Mexico”) and Mexico: One Plate at a Time with Rick Bayless. He’s also been acclaimed by the New York Times, the New Yorker, Gourmet, Travel & Leisure, Globe & Mail, ELLE, National Geographic Traveler, CondÉ Nast Traveler, and Frommer’s.

"Lavishly produced, with hundreds of photographs, Yucatan is part travelogue, part history, part encyclopedia, written in an unexpectedly casual, engaging style." (The New York Times Book Review) "Endorsements from Mexican culinary expert Diana Kennedy come few and far between, so Sterling, the founder of Los Dos Cooking School, must know what he’s doing. At 500-plus pages and coffee-table size, the book is sure to be a long-term, definitive reference guide." (Washington Post) "Beyond Sterling's encyclopedic and meticulously-researched knowledge of Yucatecan food, his love for and connection to the region and its fare are evident on every page; it is rare to find such humble passion and vigor in a volume that is so comprehensive and informational." (Saveur) "David Sterling’s YucatÁn would be a remarkable book in any year and sets a high bar for future aspirants to The Art of Eating Prize. It’s an impressively synoptic portrait of a little-known region and its rich food culture, the product of years of immersive experience and study, whose genial prose, copious photographs, and approachable recipes work together beautifully to communicate the vitality of Yucatecan cooking." (Art of Eating Prize) "Starting the book knowing nothing about the Yucatan, except that it looks like a nice place to go on vacation, I quickly realized I was in the hands of an expert. I was easily drawn into the narrative of this ideologically isolated peninsula, even when that narrative had nothing whatsoever to do with food. History, geography, biology – you’ll get a little bit of everything with this book. Of course, eventually it all ties back to food and cooking, and I don’t know if there was a single recipe in this book that I wasn’t interested in trying." (Katie at the Kitchen Door) "Sterling does a great job as a culinary travel guide, offering the inside scoop on the people, places, and ingredients of one of the world’s greatest regional cuisines." (Albuquerque's Local IQ) "David Sterling must have taken great joy in putting this book together, for it reflects tireless research that was surely driven by an intense desire to learn as much as possible about the cuisine and the culinary traditions of Mexico's Yucatan Peninsula." (Mexconnect) "Whether you want to learn how to cook this cuisine or just want to take a trip (without the airplane ride) this book is worth the effort to consume." (Portland Book Review) "David Sterling has possibly penned the reader of the year with his six-and-a-half pound, 576-page YucatÁn: Recipes from a Culinary Expedition, surely the most authoritative tome that land’s cuisine has ever seen." (Star News Online) "In the lavishly illustrated book, Sterling, who runs a cooking school in Mexico, pulls together the various ethnic and cultural strands that make up Yucatecan cooking-influences from France, Spain and Portugal, Lebanon and elsewhere in the Middle East, Africa and the Caribbean." (The Los Angeles Times)

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