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Cooking the Central American Way
by Alison Behnke in consultation with Griselda Aracely Chacon and Kristina Anderson
Lerner Publications Company
ISBN 0-8225-1236-X
Published January 2005 - Hardcover - 72 pages - $25.26

When I think of Central America, rain forests, exotic animals, coffee plantations, and humidity come to mind.  I know Guatemala, Belize, El Salvador, Honduras, Nicaragua, Costa Rica, and Panama make up this area, but I usually forget where exactly each country lies.  Thankfully, maps are given in these books.  A vast array of crops are produced in this area's volcanic soil, which include fruits such as bananas and papayas, pineapples, sugarcane and more.  They also grow coffee, corn, rice, peanuts, soybeans and potatoes among other vegetables.  Being surrounded by the sea (the Pacific to the west and the Caribbean to the east) means there is also an abundance of fish.  There is also the varied cultural influences (Spanish, African, and Caribbean, the latter already a conglomeration of influences), resulting in a well-rounded cuisine.  There is also the Mayan influence.  These recipes appealed to me: Coconut Bread (something quite unusual, from Belize); Cold Shrimp Salad (Panama); Stuffed Tortillas and Slaw (El Salvador), Chicken Stew (Guatemala); Mayan Chicken Soup, and Powdered Sugar Cookies.  Look at the back cover of the book for a list of other countries in this series.
Conclusion - Another superb edition in the series.  Very interesting.