Hot and Smokey Shrimp Tacos, Roasted Wild Mushroom Tacos with Queso Fresco, Fire-Roasted Corn and Poblano Chile Tacos, Frijoles Charros, and for dessert, Apple Pie Tacos--these are just a few of the most taste-tempting tacos and accompaniments you'll ever put in your mouth. 
Please visit the Santa Fe School of Cooking for more on this wonderful book.

Tacos: Susan Curtis and Daniel Hoyer, With R. Allen Smith ; Photography by Lois Ellen Frank (Santa Fe School of Cooking Series)

Cookbooks, Food & Wine

Hoyer, Daniel

Curtis, Susan

Smith, R. Allen

Regional & International

Gibbs-Smith

Applying insights from a massive historical research project—Seshat: Global History Databank—this edited volume reveals that there was no single “Axial Age” in human history. Instead, it points to cross-cultural parallels in the co-evolution of egalitarian ideals and constraints on political authority with sociopolitical complexity. The first book-length publication to make use of Seshat’s systematic approach to collecting information about the human past, Seshat History of the Axial Age expands the Axial Age debate beyond first-millennium BCE Eurasia. Fourteen chapters survey earlier and later periods as well as developments in regions previously neglected in Axial Age discussions. The conclusion? There was no identifiable Axial Age confined to a few Eurasian hotspots in the last millennium BCE. However, “axiality” as a cluster of traits emerged time and again whenever societies reached a certain threshold of scale and level of complexity. Co-editors Daniel Hoyer and Jenny Reddish paired some of the world’s leading historians, archaeologists, and anthropologists with members of the Seshat team. Hoyer, Project Manager with Seshat, is a historian and social scientist specializing in cross-cultural historical analysis. Reddish, Seshat’s Lead Editor, is an anthropologist working on the material correlates of cultural systems from societies around the world. She is based at the Complexity Science Hub, Vienna. Seshat: Global History Databank was founded in 2011 to bring together the most current and comprehensive knowledge about human history in one place, collecting what is known about the social and political organization of human societies to track how civilizations have evolved over time. Seshat History of the Axial Age is the first entry in the Seshat Histories series.

Seshat History of the Axial Age (Seshat Histories)

Reddish, Jenny

History

Beresta Books

In his signature style, Daniel Hoyer brings us the authentic recipes of the Mayan Cusine: Receipes from the Yucatan Region, along with his personal experiences that make the historical and cultural background of this people accessible and enjoyable. Having been influenced for centuries by the Spanish, other European countries, Africa, the Middle East, Asia, and even the Caribbean, Mayan food is remarkably unique and distinct. Mayan Cooking offers recipes for Sweet Corn and Cilantro Cream Soups, Yucatan BBQ Shrimp, Smoked Pork Loin, Jicama-Orange Salad, and Chicken in Red Chile and Pumpkinseed Sauce, as well as an abundance of recipes for salsas, sauces, spice mixes, and marinades. Recipes Include: Bean-Filled Masa Fritters Baked Chayote Squash Pudding Mexican Lime Soup Pit-Roasted Pork with Yucatan Spices Yucatan BBQ Shrimp Pumpkinseed Brittle Author Bio: Daniel Hoyer is an experienced chef, restaurateur, and teacher. Daniel is the author of Culinary Mexico: Authentic Recipes and Traditions and Fiesta on the Grill. He resides in the Rio Grande Valley near Pilar, New Mexico, with his family.

Mayan Cuisine: Recipes from the Yucatan Region

Tamales have endured for millennia, and are currently enjoying a resurgence in popularity due to the renaissance in Latin American and Mexican cooking. Today, tamales remain an important part of the traditions of Mexico, Central America, South America and the southwestern United States. In Tamales, Hoyer gives an overview of the ingredients, methods of preparation and flavor possibilities of tamales. More specifically, you'll find recipes for different types of masa, with variations on each, a variety of fillings, and enough filling, sauce, and salsa recipes to inspire you to create your own interpretations. Tamales is a book that will encourage further exploration of the subject through practice, travel to areas known for tamale making and discussion with other cooks. Chef Daniel Hoyer teaches at The Santa Fe School of Cooking, where he has been an instructor for over thirteen years, and as a guest instructor in other locations around the country; consults for restaurants internationally; writes for food magazines and newspapers and is a leader of gastronomic adventure tours in Mexico and Southeast Asia through his company Well Eaten Path-Chef Tours, www.welleatenpath.com. He is also the author of Culinary Mexico, Fiesta on the Grill, and Mayan Cuisine: Recipes from the Yucatan Region. Daniel lives near Taos, New Mexico.

Tamales

Vietnamese cuisine has developed over thousands of years with countless influences from other cultures. Full of authentic recipes, Culinary Vietnam teaches how the aspects of flavor, aroma, texture, color, contrast, balance, and even the sound a food makes should be taken into consideration in the planning of a Vietnamese meal. Author Daniel Hoyer opens the door into the world of Vietnamese cooking methods and theories, as well as to the background of the cuisine, and gives some historical and cultural tidbits, all while showing just the breadth of this simple, agriculturally based cuisine. Chef Daniel Hoyer is the author of Culinary Mexico, Fiesta on the Grill, Tamales, and Mayan Cuisine: Recipes from the Yucatan Region. He is a leader of gastronomic adventure tours in Mexico and Southeast Asia through his company, Well Eaten Path-Chef Tours, www.welleatenpath.com, and teaches at The Santa Fe School of Cooking, where he has been an instructor for over thirteen years. He lives near Taos, New Mexico. Explore the tantalizing blend of the fresh, bright, sweet, and hot flavors of Vietnam

Culinary Vietnam

Authentic recipes from the Northern Coast to the Yucatán Peninsula. Join author and chef Daniel Hoyer through the varied geography, culture, history, and cuisine of Mexico. Mexico’s rich history and myriad cultural influences are reflected in its food, which exposes a largely unexplored world of nuanced flavors and unique ingredients, as well as a wide range of cooking styles and techniques. Includes cuisines from the Northern Frontier, the Pacific Coast, the Isthmus of Tehuantepec, the Central Crossroads, the Colonial Plains and Highlands, and the Yucatán Peninsula. Daniel Hoyer did a stint as a sous chef for Mark Miller’s Coyote Cafe, which inspired his interest in Mexican and Latin American cooking. He has traveled extensively in Mexico, exploring the cooking as well as the history and culture of that colorful country. He is the author of Mayan Cuisine, Culinary Vietnam, Fiesta on the Grill, and Tamales. He lives in Santa Fe.

Culinary Mexico: Authentic Recipes and Traditions

<div>Discover the world records that define our history and jump headfirst into the past using scientific data that reveals accurate and insightful answers to life's biggest questions. What was history's biggest empire? Or the tallest building of the ancient world? What was the plumbing like in medieval Byzantium? The average wage in the Mughal Empire? Where did scientific writing first emerge? What was the bloodiest ever ritual human sacrifice? &nbsp;</div> <div>We are used to thinking about history in terms of stories. Yet we understand our own world through data: cast arrays of statistics that reveal the workings of our societies.</div> <div>&nbsp;</div> <div>In Figuring Out the Past, radical historians Peter Turchin and Dan Hoyer dive into the numbers that reveal the true shape of the past, drawing on their own Seshat project, a staggeringly ambitious attempt to log every data point that can be gathered for every society that has ever existed. This book does more than tell the story of humanity: it shows you the big picture, by the numbers.</div>

Figuring Out the Past: The 3,495 Vital Statistics that Explain World History

Business & Money

Turchin, Peter

Economics

The Economist

Join author and chef Daniel Hoyer on a journey of discovery through the varied geography, culture, history, and cuisine of Mexico. Hoyer's creative collection of recipes from the vastly diverse regions of Mexico prove that it's about time we abandon old notions of Mexican food--tacos, enchiladas, burritos, and refried beans, all covered in melted cheese. Mexico's rich history and myriad cultural influences are reflected in its food, which exposes a largely unexplored world of nuanced flavors and unique ingredients, as well as a wide range of cooking styles and techniques. Culinary Mexico covers general cooking techniques, ingredients, and cuisines from regions, including the Northern Frontier (Empanadas de Harina, Tacos de Pescado Baja), the Pacific Coast (Ceviche, Mojo de Ajo), the Isthmus of Tehuantepec (Pollo en Escabeche, Puerco en Mole Verde), the Central Crossroads (Chiles en Nogada, Carne Asada Tampiqueño), the Colonial Plains and Highlands (Pico de Gallo, Quesadillas de Maíz con Garbanzos Frescos, Barbacoa), and the Yucatán Peninsula (Carne Asada a la Yucateca, Frijoles Colados Yucateco). There is also a section with complete menus, eliminating the guesswork of pairing these foods, as well as a source section, bibliography, and glossary. Daniel Hoyer first learned to cook as a young boy by helping his two grandmothers. He began working in restaurants as a teenager. After studying pre-veterinary medicine, supported by his cooking, he found his niche in the restaurant world, eventually becoming a chef. His stint as sous chef for Mark Miller's Coyote Cafe inspired his interest in Mexican and Latin American cooking. He has traveled extensively in Mexico, exploring the cooking as well as the history and culture of that colorful country. He is currently a restaurant consultant, cooking-school instructor at the Santa Fe School of Cooking, and guide of gastronomic adventure tours in Mexico.

Chef Daniel Hoyer takes a fresh look at what happens when you take south-of-the-border flair outside and throw it on the grill! In this bold new book, Hoyer draws on the flavors of the New World, Latin America, the Caribbean, and the American Southwest as inspiration for a whole new batch of dishes. Filled with over 100 recipes for main courses, side dishes, salads, rubs, marinades, desserts, and more, Fiesta on the Grill also features cooking tips and suggestions, such as proper technique for roasting chiles, types of fuel to grill with, menu suggestions, a complete resource section, and more! Rediscover today's hottest cooking method, and celebrate the magic that an open flame brings to every food it touches. Chapters include: An Introduction, overview, and history with techniques, tips and suggestions, grills, fuels, woods, brining, chile and pepper roasting, tempering meats before cooking, and resting after cooking Dry Rubs &amp; Marinades: Adobos, Mojo, Sweet Spice Fruit Rub, Cracked Pepper-Coriander-Lavender Rub, Orange-Achiote Marinade Direct Grilling: Lamb Chops Adovada, Mango-Honey Pork Tenderloin, Spicy Turkey Tenderloin, Easy Jerk-Seasoned Grilled Chicken Quarters, Tuna Steaks with Achiote Citrus Glaze, Duck Breast with Ancho Chile-Dried Cherry Sauce Smoking: Smoked Spicy Beef Brisket with Chipotle Barbeque Sauce, Orange-Flavored Smoked Turkey Legs, Smoked Vegetables Salsas &amp; Sauces: Grilled Pineapple Salsa, Green Chile Chutney, Tropical Fruit Salsa, Charred Cherry or Pear Tomato Salsa, Cilantro-Pumpkinseed Pesto, Piñon-Apple Chutney

Fiesta On the Grill

Outdoor Cooking

What was history's biggest empire? Or the tallest building of the ancient world? What was the average life expectancy in medieval Byzantium? The average wage in Old Kingdom Egypt? Where did scientific writing first emerge? What was the bloodiest ritual human sacrifice ever?\nWe are used to thinking about history in terms of stories. Yet we understand our own world through data: vast arrays of statistics that reveal the workings of our societies. So, join the radical historians Peter Turchin and Dan Hoyer for a dive into the numbers that reveal the true shape of the past. Drawing on their own Seshat project, a staggeringly ambitious attempt to log each piece of demographic and econometric information that can be reliably estimated for every society that has ever existed, Figuring Out The Past does more than tell the story of the past: it shows you the large-scale patterns.

Figuring Out The Past: The 3,495 Vital Statistics that Explain World History

Biography & History

Economist Books

See the best price to sell, buy, or rent books by Hoyer, Daniel. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Hoyer, Daniel

See the best price to sell, buy, or rent books by Hoyer, Daniel. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Tacos: Susan Curtis and Daniel Hoyer, With R. Allen Smith ; Photography by Lois Ellen Frank (Santa Fe School of Cooking Series)

Seshat History of the Axial Age (Seshat Histories)

Mayan Cuisine: Recipes from the Yucatan Region

Tamales

Culinary Vietnam

Culinary Mexico: Authentic Recipes and Traditions

Figuring Out the Past: The 3,495 Vital Statistics that Explain World History

Culinary Mexico: Authentic Recipes and Traditions

Fiesta On the Grill

Figuring Out The Past: The 3,495 Vital Statistics that Explain World History