Recipes from the Regional Cooks of Mexico [Hardcover]

Diana Kennedy (Author)

Product Details

• Hardcover: 288 pages
• Publisher: Harpercollins; 1st edition (November 1978)
• Language: English
• ISBN-10: 0060123486
• ISBN-13: 978-0060123482
• Product Dimensions: 9.3 x 7.2 x 1.2 inches
• Shipping Weight: 1.9 pounds
• Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #755,627 in Books (See Top 100 in Books)

More About the Author

Diana Southwood Kennedy went to Mexico in 1957 to marry Paul P. Kennedy, the foreign correspondent for the New York Times. In 1969, at the suggestion of Craig Claiborne, she began teaching Mexican cooking classes and in 1972 published her first cookbook. She has been decorated with the Order of the Aztec Eagle, the highest honor bestowed on foreigners by the Mexican government. She lives much of the year in her ecological adobe house in Michoacan, Mexico, which also serves as a research center for Mexican cuisine.

Customer Reviews

Most Helpful Customer Reviews

11 of 11 people found the following review helpful:

4.0 out of 5 stars Authentic Mexican recipes, January 25, 2004

By 

Jane Bedinger (Seattle) - See all my reviews
(REAL NAME)   

This review is from: Recipes from the Regional Cooks of Mexico (Hardcover)

If you're tired of Mexican food that tastes of pizza and cheese, you are ready for the regional cooking of Mexico. At first the recipes seem austere, but on the plate they are rich and filled with subtle earthy flavors. For the serious cook.

3 of 3 people found the following review helpful:

5.0 out of 5 stars Simply the best book on Mex food EVER!!, July 28, 2011

By 

GhostHawk - See all my reviews

This review is from: Recipes from the Regional Cooks of Mexico (Hardcover)

I have been working with this book and cooking from it for over 25 years. I must have bought my original copy when it first came out and it has been worth every moment I have owned it. It has taught me a passion for cooking that I never thought possible...and a passion for food that has ruined every restaurant experience I have had since. If you take the time to really learn how to cook this food...and try your darndest to get as many of the ingredients as you can when you try a dish...your experience will be unmatched. WOW, is about all I have to say whenever I try another recipe out of this book. At this point the binding on my book has practically disintegrated, half of the pages are stained from cooking oil and mole sauce...and it just gets better every year.

Yeah, I have a passion for this book and for this food. Diana Kennedy is a goddess in my world...we are so lucky that she took the time to find these things for us before they were lost in a sea of fast food and cheap "mexican"...

Now, for the practical side of things...there are techniques to learn, equipment to have...a molcajete is essential...so is a blender, comal and food processor. You will need to take time to practice things like broiling tomatoes, roasting and peeling chilies, making homemade sour cream and maybe even growing some of your own herbs like epazote. But you will be entering a world of real food, made with your own hands that has flavor beyond your expectations...and no, it's not all hot and spicy...necessarily.