The Art of Mexican Cooking: Traditional Mexican Cooking for AficionadosThe Art of Mexican Cookingis 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. |
Contents
THE PIG El Cerdo | 245 |
SOURCES FOR MEXICAN INGREDIENTS | 493 |
DESCRIPTIONS OF COLOR PHOTOGRAPHS | 509 |
Copyright | |
Other editions - View all
Common terms and phrases
1½ cups add the onion beans blend until smooth blender jar boil charred chayote cheese chicharrón chiles de árbol chiles serranos chopped white onion chorizo cilantro cloves comal continue cooking corn tortillas cover cream crème fraîche cuitlacoche cup water dish dough Drain dried chiles eggs epazote fairly high heat finely chopped white flavor flour fresh chiles fried frijoles frying pan garlic garlic cloves green guajillos hoja santa husks inches ingredients juice lard lard or safflower leaves lightly lime low heat masa meat medium heat Mexican Mexico Michoacán mixture mole moronga Oaxaca oregano ounces oven peeled and roughly pieces poblanos pork pound queso queso fresco recipe Remove rice Rinse roughly chopped safflower oil salsa salt to taste sea salt served shredded simmer skin sliced soak soup stews sugar tablespoons tablespoons finely chopped tacos tamales teaspoon dried texture toasted tomate verde tomato sauce tortillas unpeeled vegetables