Loretta Miller was born and raised in Brooklyn and Queens, New York. She
graduated from St. John's University with a bachelor's degree in English,
and then went on to teach high-school English before turning to journalism as a
career. While living in upstate New York, she served as reporter and editor for
two weekly newspapers. Ms. Miller was then awarded a journalism fellowship in
Asian studies at the University of Hawaii. Following her fellowship, she went to
work for the Press-Enterprise in Riverside, California, and was soon
promoted to food editor.
In 1997, at the urging of her husband, she retired and began traveling
extensively in Mexico. When Miller settled in the Yucatan, she discovered a
cuisine very different from mainland Mexican cooking and set out to learn as
much as possible about it. She worked with an experienced cook of Mayan
ancestry, who taught her technique, patience, and respect for fresh ingredients.
Through research and testing, Loretta Miller compiled a number of regional
favorites and decided to share the collection with other English-speaking cooks
who might enjoy a little culinary adventure from the land of the Mayas. A
Yucatan Kitchen: Regional Recipes from Mexico's Mundo Maya
contains a variety of recipes ranging from drinks to dessert, with every course
in between. Since Mayan food is rich with history, Miller offers a short insight
into the origins of the cuisine, which helps the reader understand the dish's
roots and its importance in daily and ceremonial life. Neither the first or last
word on Yucatan cooking, Ms. Miller aims to engage her reader in culinary
experimentation and to provide insight into the rich culture of the Yucatan.
We're really sorry...
...we don't currently have that one in stock
Please add your email and we'll notify you when it's back