Recipes of Guam

Hong Kong: Local Printing Press, 1954. 1st Edition. Hardcover. Very Good/No Jacket. Pictorial tan cloth, 4to, 111 pages, black and white illustrations; faint wear to extremities, ownership inscription in front free endpaper. A very nice copy. This has "Fandango Fiesta Legend" & ox decoration to rear cover--I feel like the last time we had this, the rear board was undecorated, but can't find the photos to prove it. Written by an American woman whose husband accepted a job in Guam in 1950. She finds the culture and landscape quite pleasing and accepts a position as a home economics high school teacher. Maxwell discusses various aspects of the culture, including the strong Spanish influence, like the Fandango (wedding), fiesta, and the legend of the coconut. There are notes on the foods found in Guam and nutrition information sprinkled throughout. Recipe names are in Chamorro with English translation provided. The author has embraced the local cuisine and the recipes are authentic and clearly laid out with step-by-step instructions. Many local ingredients like taro, wild yams, and coconut are prevalent. Some recipes are exceptionally exotic, even by modern culinary standards. Consider the recipe for Fanihe (fruit bat), in which a bat is boiled until tender, cut up, then cooked with onion and coconut milk.