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.
Enjoy this book use it ona weekly basis easy to follow and recipes work very well.
Ms. Kennedy's omission is doubly puzzling as chef Bayless' first book, `Authentic Mexican' opens with a very good map of Mexican regions.
The Best Ever....Seriously, just buy it and impress yourself and your amigos...They will want you to cook every meal.
This is an excellent book for the serious student of Mexican Cuisine. I would call Diana Kennedy the Julia Child of Mexican Cooking. Read morePublished 2 months ago by Nan Healy
My mom never took time to teach me to cook and I married a Mexican raised man. I neeeeded this book. It's come in handy. I've made tamales, caldo de albondiga and a few others. Read morePublished 2 months ago by hortencia
Everything Diana Kennedy wrote is good...I guess that there are few people that can know in such depth a national cuisine as Diana
do with Mexican culinary... Read more
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 4 months 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 6 months ago by Richard Morrow