The Essential Cuisines of Mexico Hardcover – 3 Feb 2001
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"Diana Kennedy's books on Mexican cooking are different. They demand to be devoured."
-- William Rice, "Chicago Tribune"
"Every time Diana Kennedy publishes a new book I am delighted."
-- Alice Waters --This text refers to the Paperback edition.
About the Author
Diana Southwood Kennedy went to Mexico in 1957 to marry Paul P. Kennedy, the foreign correspondent for the New York Times. In 1969, at the suggestion of Craig Claiborne, she began teaching Mexican cooking classes and in 1972 published her first cookbook. She has been decorated with the Order of the Aztec Eagle, the highest honor bestowed on foreigners by the Mexican government. She lives much of the year in her ecological adobe house in Michoacan, Mexico, which also serves as a research center for Mexican cuisine. --This text refers to the Paperback edition.
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Top 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.Read more ›
Diana Kennedy has also written "The art of mexican cooking" which gives a thoroughly introduction into the mexican cuisine, and I would recomend you to get that tittle as well. How ever the "Essential cuisines of Mexico" has more recipes.
If you really want to know how to cook true mexican food, then get them both. If you are serious about it then you wont regret it. But beware that outside of Mexico the ingredients can be difficult to obtain. And you do need to get the correct ingridients if you want to get a real authentic food experience! =)
Most Recent Customer Reviews
Some good recipes and tips to assist their preparation and cooking etc. But not a suitable format to leave open on the kitchen top to keep glancing at.Published 1 month ago by Steve Hann
I haven't made any of the recipes out of this book yet but this looks an amazing book with lot's i want to tryPublished 6 months ago by Ian Clarke