In 20 chapters--from appetizers to sweets and drinks--the book presents old friends like Pozole de Jalisco and chile con queso, and new delights, including pico de gallo with peaches, Arroz à la Tumbada (rice with seafood), Pollo en Cuiclachoce (chicken in a sauce made with cuitlacoche, the wonderfully exotic corn fungus), snacks from Yucatán cantinas, and a delicious barbecued chicken from Chiapus. The recipe revisions reflect increased ingredient availability and our evolved appreciation of the Mexican palate (Kennedy now requires fresh poblano chilies in her Sopa de Elote, for example, and instructs that they be charred). The sections on masa "fantasies" and tortillas bring together a wide range of these corn-based treats, including Garnachas Yucatecas (delicious filled masa tartlets). With a comprehensive glossary and essays such as "A Weekend Barbecue in Oaxaca," the book reminds us of Kennedy's great contribution to our culinary pleasure, and the recipes that made it possible. --Arthur Boehm --This text refers to an out of print or unavailable edition of this title.
These are the real deal. I have traveled quite a bit in Mexico and, having ended up with a Mexican partner, am acutely aware of the difference between Tex-Mex and Mexican cooking. Read morePublished 1 month ago by Stephen
This is a very good update to Diana Kennedys Essential Cusines. It contains some new recipes and follows her pattern of giving the place or name of whoever contributed the recipe. Read morePublished 2 months ago by Richard Morrow
Before Rick Bayless, Diana Kennedy brought the varied cuisines of Mexico to the American public. Easy to follow recipes, historical information - a must have for lovers and... Read morePublished 3 months ago by laprofe1
Great book! I'm having such fun with it. Great transaction.Published 4 months ago by Patricia A. Stallings
This was requested as a gift, so i have not even opened the cover and anything i could say would be meaningless. Please disregard these comments.Published 6 months ago by penny
Diana Kennedy did a superb job on this book. I keep it on my shelf to read and review constantly. I would call it the bible of authentic Mexican cooking.Published 9 months ago by L. Nevarez
Enjoy this book use it ona weekly basis easy to follow and recipes work very well. We love this bookPublished 11 months ago by Just down the road from Amazon