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Product Description
Now a new generation has discovered that Mexican food is more than chimichangas, that they can find fresh hierbas de olor (pot herbs, including marjoram and Mexican bayleaf) and chilacas in their markets. The book that will become indispensable in their kitchens is The Essential Cuisines of Mexico.
Diana has combined her three classic books in one volume, refining recipes when possible, bringing them up to date without losing the spirit of their generation. Old friends will be delighted to revisit these refreshed classics and to find more than thirty new recipes from different regions of Mexico. Among these discoveries are the very popular arroz a la tumbada (rice with seafood) from Veracruz, a pico de gallo with peaches from the state of Mexico, and tasty snacks from the cantinas of Mérida.
Newcomers will delight in Diana's "word pictures" -- descriptions of her travels and discoveries -- and in her off-the-cuff comments. Whether they turn to this book for the final word on tamales, recipes for tasty antojitos to serve with drinks, or superb tacos, they will find there is no better teacher of Mexican food. How enviable to attempt for the first time Calzones del Diablo (yes, the Devil's Pants), and what a pleasure to succumb to Diana's passion for Mexican food.
ANTOJITOS Without doubt the Mexicans are the most persistent noshers in the world. Read the first page
Concordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
I first discovered Diana Kennedy from a friend who was also seriously addicted to good Mexican food in 1973. I immediately bought a copy of her first book, The Cuisines of Mexico, and authentic Mexican food began to appear in my kitchen. Mexican food is the only food I make, other than something that can go directly into the microwave. Believe me, if I can get good results with this cook book, you'll be a regular Julia Child by comparison.
In fact, Diana Kennedy is a lot like Julia Child in many ways. Ms. Kennedy is an American who came to live in Mexico after she married a New York Times foreign correspondent. There, she learned Mexican food from the local people. Her book is full of beautiful tales about how people prepare and enjoy each dish. For years, she has offered cooking instruction, so she knows the kinds of things that people need to learn. For example, the book contains general information about what kind of equipment you need, basic descriptions of the various ingredients (which can get pretty complicated with the various chilies), and how to handle various ingredients for advance preparation (something I always do), storage, and freezing (something that always happens because I make so much).
The reason I say that this is the book to have is because this book contains the essential material from her three earlier cook books (The Cuisines of Mexico, The Tortilla Book, and Mexican Regional Cooking) updated and improved. She has added more basic information and included 33 new recipes not in the originals (such as pico de gallo with peaches from the state of Mexico, rice with sea food from Veracruz, chicken in corn fungus sauce, many snacks from cantinas in Merida and Yucatan, and barbecued chicken from Chiapa).
Concerned about how healthy your Mexican food is? By making it from scratch, you can leave out the pork lard that makes it so tasty, and substitute some healthy vegetable oil instead. Or you can broil rather than fry. You get the idea. It won't be authentic, but it will taste a lot better than most of the other healthy food you eat. Most of the wonderful flavor actually comes from the vegetables and seasonings rather than the oils.
The book is broken out into the following sections: appetizers; Masa (corn meal) fantasies; tortillas and tortilla dishes; tamales; soups; soup stews; beans, rice, and pasta; egg dishes; light meals; salads; vegetables; sauces and relishes; meats; pork; beef; assorted meats; poultry; seafood; sweet yeast breads; desserts and cookies; drinks (included Craig Claiborne's favorite, Sangrita); and general information.
After you have finished enjoying this book, I suggest that you make a Cinco de Mayo dinner or party an annual event. I always like to have Mexican food for my birthday, as well.
Be sure to also get her new book, From My Mexican Kitchen which explains about essential ingredients.
Vaya con Dios!
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