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A British citizen, Diana Southwood went to Mexico in 1957 to marry Paul P. Kennedy of the New York Times. Today she is widely considered the foremost researcher, teacher, and writer on the regional foods of Mexico and has written eight books on the subject. She has been bestowed the highest honor given to foreigners by the Mexican government, the Order of the Aztec Eagle, for her work of disseminating Mexican culture through its foods. She has also received numerous awards from other gastronomic institutions and was decorated with an MBE by Queen Elizabeth for her work in strengthening cultural relations between Mexico and the United Kingdom, as well as for her work for the environment, which is always reflected in her texts. For the past thirty years, her studies have been centered around her ecological house in the state of Michoacán.
Beautiful pictures, more a cocktail table book than a cookbook because of the need for too many unobtainable ingredients such as wild plant leaves.Published 1 month ago by St. LouisJazzerciser
Absolutely an incredible tome. Everything you could hope in a cookbook on Oaxaca. Definitely not a beginner's cookbook, but one for those who want to dig deeper into Mexican... Read morePublished 9 months ago by David M.
Womderful book! Great pictures! Awesome recipes! And it is heavy, a ton of knowledge packed into one amazing book! Buy!Published 15 months ago by wesley grubbs
I am a chef and have all of Dianna Kennedy's Books. I have used her work as refrence many times and truly
appreciate her contribution to the culinary arts but this creation... Read more
I put off purchasing this book because it is not a cheap cookbook. However, I finally broke down and purchased it for two reasons: I have other Diane Kennedy Mexican cookbooks... Read morePublished 15 months ago by Oregonian in New York
Diana Kennedy excels in this wonderful cookbook with lots of historical tidbits about the great cuisine of Oaxaca and Mexico.Published 16 months ago by Fritzi
It's a who's who of very local ingreients, some very obscure. I feel I could go back and find the ingredients and dishes she writes about. It's a triumph of locavore cooking. Read morePublished 18 months ago by edmund dy
Most extensive collection of recipes, excellent history of the various ingredients. A must for serious cooks or just people who enjoy reading cookbooks.Published 21 months ago by Jackie G
Bought this book when I saw at a very large popular book store and thought it was very pricey but beautiful. I found it on Amazon for a much better price. Read morePublished 21 months ago by Rocky OP