The Art of Mexican Cooking
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
What people are saying - Write a review
LibraryThing ReviewUser Review - mcglothlen - LibraryThing
No less than a dozen of the recipes from this book have made it into our catering company's repertoire - and for good reason. Look for her Legumbres en Escabeche - totally worth the work. A memorable ... Read full review
The art of Mexican cooking: traditional Mexican cooking for aficionadosUser Review - Not Available - Book Verdict
Kennedy, a widely respected authority on Mexican cooking, devotes her latest book to the country's traditional popular foods. She presents unquestionably authentic recipes for these regional ... Read full review
SOUPS AND BROTH
PASTA AND RICE DISHES
VEGETABLES SALADS AND BEANS