The Art of Mexican Cooking: Traditional Mexican Cooking for Aficionados

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Bantam Books, 1989 - Cooking - 526 pages
7 Reviews
The Art of Mexican Cooking is  the ultimate guide to creating sensational flavors  of authentic Mexican food in your own kitchen.  Her classic, The Cuisines of  Mexico, established Diana Kennedy as the authority on  Mexican cooking, and now she brings thirty-two  years of living, traveling, and researching in  Mexico to a dazzling masterpiece of culinary  adventure. The Art of Mexican Cooking  is a brilliant exploration of one of the world's  truly great cuisine, including more than 200  extraordinary recipes, many for dishes previously  unknown north of the border, as well as more than 50  evocative illustrations and 150  photographs.

These dishes, favorites throughout Mexico,  range from sophisticated to pure and simple; all  share an amazing depth of taste. Aficionados will  go to great lengths to duplicate the authentic  dishes (and Kennedy tells them exactly how), but  here too there is a wealth of less complicated  recipes for the casual cook who longs for the  unmistakable flavors of soul-warming  cuisine.

Kennedy shares the secrets of true Mexican  flavor: balancing chile flavors with a little salt  and acid, for instance, or charring them to round  out their flavor; broiling tomatoes to bring out  their character, or using cumin for a light  accent. By using Kennedy's kitchen wisdom and advice  and carefully selecting tropical produce that is  now readily available in most American markets,  American cooks can at last serve truly authentic  Mexican food.

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Review: The Art of Mexican Cooking

User Review  - carmie - Goodreads

Very, very detailed and technical. I would refer to it heavily if I made my own masa. Read full review

Review: The Art of Mexican Cooking

User Review  - Rich - Goodreads

I love this book, but the crazy (and fun) thing is that I've made recipes from it for people, and more often than not, I'll get a comment like, "That's not Mexican food!". Lay your preconceptions aside when you pick this puppy up. Read full review

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About the author (1989)

Born in England, Kennedy first went to Mexico in 1957 to marry her husband, a New York Times correspondant. She fell in love with the country and its food. In 1969, at Craig Clairborne's suggestion, she began teaching Mexican cooking classes. She wrote her first cookbook in 1972. She has been awarded the order of the Aziec Eagle-the Mexican government's highest honor.

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