Winner, James Beard Foundation Best Cookbook of the Year Award, 2015
James Beard Foundation Best International Cookbook Award, 2015
The Art of Eating Prize for Best Food Book of the Year, 2015

The Yucatán Peninsula is home to one of the world's great regional cuisines. With a foundation of native Maya dishes made from fresh local ingredients, it shares much of the same pantry of ingredients and many culinary practices with the rest of Mexico. Yet, due to its isolated peninsular location, it was also in a unique position to absorb the foods and flavors of such far-flung regions as Spain and Portugal, France, Holland, Lebanon and the Levant, Cuba and the Caribbean, and Africa. In recent years, gourmet magazines and celebrity chefs have popularized certain Yucatecan dishes and ingredients, such as Sopa de lima and achiote, and global gastronomes have made the pilgrimage to Yucatán to tantalize their taste buds with smoky pit barbecues, citrus-based pickles, and fiery chiles. But until now, the full depth and richness of this cuisine has remained little understood beyond Yucatán's borders.

An internationally recognized authority on Yucatecan cuisine, chef David Sterling takes you on a gastronomic tour of the peninsula in this unique cookbook, Yucatán: Recipes from a Culinary Expedition. Presenting the food in the places where it’s savored, Sterling begins in jungle towns where Mayas concoct age-old recipes with a few simple ingredients they grow themselves. He travels over a thousand miles along the broad Yucatán coast to sample a bounty of seafood; shares “the people’s food”at bakeries, chicharronerías, street vendors, home restaurants, and cantinas; and highlights the cooking of the peninsula’s three largest cities—Campeche, Mérida, and Valladolid—as well as a variety of pueblos noted for signature dishes. Throughout the journey, Sterling serves up over 275 authentic, thoroughly tested recipes that will appeal to both novice and professional cooks. He also discusses pantry staples and basic cooking techniques and offers substitutions for local ingredients that may be hard to find elsewhere. Profusely illustrated and spiced with lively stories of the region’s people and places, Yucatán: Recipes from a Culinary Expedition is the long-awaited definitive work on this distinctive cuisine.

Conflicts between native Maya peoples and European-derived governments have punctuated Mexican history from the Conquest in the sixteenth century to the current Zapatista uprising in Chiapas. In this deeply researched study, Terry Rugeley delves into the 1800-1847 origins of the Caste War, the largest and most successful of these peasant rebellions.

Rugeley refutes earlier studies that seek to explain the Caste War in terms of a single issue. Instead, he explores the interactions of several major social forces, including the church, the hacienda, and peasant villagers. He uncovers a complex web of issues that led to the outbreak of war, including the loss of communal lands, substandard living conditions, the counterpoise of Catholicism versus traditional Maya beliefs, and an increasingly heavy tax burden.

Drawn from a wealth of primary documents, this book represents the first real attempt to reconstruct the history of the pre-Caste War period. In addition to its obvious importance for Mexican history, it will be illuminating background reading for everyone seeking to understand the ongoing conflict in Chiapas.