The Art of Mexican Cooking

Front Cover
Crown Publishing Group, Apr 8, 2008 - Cooking - 496 pages
7 Reviews
This indispensable cookbook, an instant classic when first published in 1989, is now back in print with a brand-new introduction from the most celebrated authority on Mexican cooking, Diana Kennedy. The culmination of more than fifty years of living, traveling, and cooking in Mexico, The Art of Mexican Cooking is the ultimate guide to creating authentic Mexican food in your own kitchen, with more than 200 beloved recipes as well as evocative illustrations.

The dishes included, favorites from all the regions of Mexico, range from sophisticated to pure and simple, but they all share an intrinsic depth of taste. Aficionados will go to great lengths to duplicate the authentic dishes (and Kennedy tells them exactly how), but here too is a wealth of less complicated recipes for the casual cook in search of the unmistakable flavors of a bold cuisine.

Kennedy shares the secrets of true Mexican flavor: balancing the piquant taste of chiles with a little salt and acid, for instance, or charring them to round out their flavor; broiling tomatoes to bring out their character, or adding cumin for a light accent. By using Kennedy’s kitchen wisdom and advice, and carefully selecting produce that is now readily available in most American markets, cooks with an appetite for Mexican cuisine–and Kennedy devotees old and new–can at last serve and enjoy real Mexican food.

“This is the ultimate in Mexican cooking from the world’s leading authority.”
—Paula Wolfert, author of The Cooking of South-West France

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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

Contents

SOUPS AND BROTH
49
PASTA AND RICE DISHES
117
VEGETABLES SALADS AND BEANS
133
SEAFOOD
191
POULTRY
213
PORK
483
Copyright

About the author (2008)

DIANA KENNEDY has devoted almost all of her fifty years in Mexico to studying the nation’s cuisine and culture. The author of The Art of Mexican Cooking, My Mexico, The Essential Cuisines of Mexico, and From My Mexican Kitchen, as well as Nothing Fancy in English and Spanish, she is considered the leading authority on Mexican food, and the government has awarded her its highest honor, the order of the Aztec Eagle.

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