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I recently purchased David Sterling's gorgeous book, YUCATAN. A few years ago, online, I discovered David's wonderful cooking school, "Los Dos", in Merida. I really wanted to attend, but haven't been able to, so far. I was so intrigued by the noticeable differences between Yucatecan food and the Mexican food most Americans are familiar with. I grew up with in the Southwest, and continue to eat and cook the recipes/food that my mother and grandmother inherited from their ancestors in Northern Mexico.
David's book is absolutely amazing!! It's size is daunting, but it won't matter, once one understands what it covers. The information about the history of the Yucatan Peninsula and its food is so informative. The photography is outstanding. and gives one such an appreciation for the area, its people, their traditions, and especially their FOOD! One of my favorite photos is the 1902, black and white photo titled, "Baking Class in Merida"
The "How To Use This Book" section at the beginning is very helpful in guiding one through so much incredible information. The following section on "The Yucatecan Market" is very important because it helps the reader understand the great importance of the markets in current daily life as well as historically. I can't say enough about all of the information surrounding each recipe! I won't go on since so many others have already said what I'm thinking and feeling.
I found David's acknowledgements to all who contributed to the publication of this book very sincere, generous, and detailed. It
was so interesting to see how this book was created. This book is extremely important to the world of Gastronomy, as well as to all those people who knew nothing of the history of the Yucatan Peninsula. It's truly a LABOR OF LOVE! Congratulations, David!!
Angela in Seattle, WA
that most Americans are familiar with. Now that I've retired, I really want to attend his classes in Merida.
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Top reviews from other countries
Carlos de la Canal
Un trabajo exhaustivo que logró integrar las mejores recetas de la comida yucateca
Reviewed in Mexico on April 20, 2022kevin donald calder
And beautiful. Coming in at over 550 oversized glossy pages ...
Reviewed in Canada on August 10, 2014
Sam Vimes
Beautiful book, a real labour of love - excellent recipes too
Reviewed in the United Kingdom on January 20, 2016
Sam Vimes
Reviewed in the United Kingdom on January 20, 2016
The only real flaw that I've found with the book is that the indexes could have been better organised e.g. I wanted to find a recipe for one of my favourite dishes, Sopa de Lima, but this wasn't listed in the general index; I then looked in the recipe index and found it listed under "Chicken Soup with Sweet Lime Essence", but without a page number. I eventually found it in the section about Merida (it's on p341), but I had to read quite a few pages beforehand. So it's probably best to regard this book as a guide that needs to be read, and recipes selected as you go, rather than something to dip into quickly to get a favourite recipe. That sort of makes sense as the author clearly wants us to learn about the culture and cooking techniques, as well as the recipes, but I think I'd still have preferred a more comprehensive index for when I'm having one of my more impatient moments - like when the book first arrived ;-)
If you're fed up with TexMex dishes (or never liked them in the first place!) then be prepared for a surprise as the Yucatan region of Mexico has a hugely varied cuisine of its own, rivalling the great world cuisines. You'll never want to go back to chili con carne, fajitas, nachos, or tacos (except maybe when you need a fast-food fix...).
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