False Tongues and Sunday Bread: A Guatemalan and Mayan Cookbook

by Copeland Marks

Book Overview

300 delicious recipes that explore the fascinating Mayan cuisine and heritage in Guatemala and its surrounding countries by celebrated food historian and cook Copeland Marks.

• Format: Paperback
• Language: English
• ISBN: 1590772768
• ISBN13: 9781590772768
• Release Date: March 2014
• Publisher: M. Evans and Company
• Length: 408 Pages
• Weight: 1.00 lbs.
• Dimensions: 1.2" x 6.1" x 9.0"

Customer Reviews

In world of cookbooks this one stands above the rest

My general love of cooking and love for Latin American cooking led me on a "if I can only have one" cookbook search - not that I DO "only have one" :-) I wanted something that gave me more than just the usual casual listing of recipes with a liberal sprinkling of anecdotes. Copeland Mark's accomplishes what is clearly a labor of love with this work, in that it is both comprehensive and insightful. Centered around Mayan cooking styles, and yet differentiating sub-cultures within that category by both region and cooking styles, he accomplishes both a study of the modern day Mayan food culture and a great recipe resource. If you love the taste of tamales, tortillas, all formes of carne, and pungent sauces, this book provides an adventure that begins with, and then goes far beyond, the traditional corn kitchen.False Tongues and Sunday Bread

A great source for "comida tipica"

I found this book after I had moved to States from Guatemala in the 90's. It was a God's sent. At the time, I didn't know how to cook anything. I found the recipes easy to follow and the flavors were right on. Copeland Marks goes into great detail about different ingredients and how to get them here in the USA, this section is at the beginning of the book. I was sad that the book could not be found for a while since it was out of print. A lot of my friends wanted one... Now, I have been telling them that they can buy it. It is an absolutely treasure to me.

A culture translated

If you at all enjoy experimenting with new recipes, and learning of a new culture in the process, this is an excellent book. Each recipe is from the indigenous Mayan Indians of southern Mexico and Guatemala. Marks does an excellant job of bringing their culture into our world. These are recipes not previously ever recorded for the outside world, but passed from generation down. If ingredients are difficult to find, Marks experimented enough in his NY apartment, to find a useable, yet easy-to-find substitute, with similar results. Many of these dishes I have eaten in Guatemala, and the recipes result in that same familuar and culturally appropriate flavor. Great book!