A classic! The world's foremost authority on Mexican cuisine provides a mouth-watering array of delicious recipes. "She's taken a piece of the culinary world and made herself its queen."--New York
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Customer Reviews
Most Helpful Customer Reviews
42 of 44 people found the following review helpful
Format:Hardcover
Throughout my many years of preparing Mexican meals, whether cooking for my family or to please guests entertaining, I've found this book indispensable. I've been using this book for twenty plus years and continue to this day to use it for quick reference. The recipes are authentic, equisite and often exotic culinary delights explained in simple text with instructions that any novice cook can follow. If you like to create your own recipes this is a good springboard to follow one's own inclinations as well. The book is divided into three sections. Part one gives an informative tour of the ingredients and procedures used in Mexican cooking, complete with historical background and identifying drawings and photographs. Part two is the corazon(heart) of the book with all the delicious recipes from way down south. Part three is the conclusion and it includes information on sources and a pronuncaition guide. I have found part one to be particularly interesting and helpful especially when it comes to the use of the lesser known herbs. Some of the ingredients are nearly impossible to find and there are no satisfactory replacements. This is where I learned about huitlacoche, a fungas that forms on the ears of corn that makes for a delicious soup or filling for quesadillas. I've sampled this dish on both sides of the border but never found the fungas at local markets. Another simple treat is squash blossoms used for a filling in quesadillas The recipes are easy to follow and when several stages are involved it is explained perfectly. After travelling in the interior of Mexico I longed for some of the dishes I sampled and this book has allowed me to prepare the dishes north of the border. Have some broth left from the frijole(bean) pot, tortillas, some chicken leftovers and tomatoes or tomato soup?... Read more ›
13 of 13 people found the following review helpful
By Xochitl
Format:Paperback
We've had this book for years and have enjoyed most recipes - there was one lackluster soup we tried. The duck mole is so amazing and easy!! We even tried it with watercress in place of radish leaves and used leftover cornmeal & ground walnuts (used to coat our souffle pans) in addition to the pumkin seeds she calls for - excellent! We finally mastered her Mexican rice - you really do need to put the cloth on it at the end - but so delicious!!! The turkey mole makes for a great change for Thanksgiving!
9 of 10 people found the following review helpful
By RM
Format:Paperback
Diana Kennedy's The Cuisines of Mexico is a fabulous book for those who are interested in making the best tasting Mexican food you have ever had. Not only are the recipes fantastic, but she also includes detailed explanations of ingredients and a pronunciation guide. This book is worth every penny just for part one, which is the ingredients and procedures. You will learn everything you need to know in order to cook truly authentic and fantastic Mexican food.
While Diana Kennedy does offer a source list for ingredients, I would like to add that the online store Mesa Mexican Foods offers many of the authentic Mexican ingredients needed to make Diana's great dishes.
While Diana Kennedy does offer a source list for ingredients, I would like to add that the online store Mesa Mexican Foods offers many of the authentic Mexican ingredients needed to make Diana's great dishes.
6 of 6 people found the following review helpful
Format:Paperback
Several factors have conspired to keep most North Americans
and Europeans from grasping the wonder and complexity of
Mexican food.
First, there's the smoke screen created by greasy-spoon and
fast-food imitations. It's hard to imagine great tastes when
you've just gobbled down a two-buck taco that smells a bit
funny. In fact, it's hard to find real examples of wonderful
Mexican food outside of that country.
Then there's the question of fashion: in the first
world we are eating a slimmer and healthier cuisine these
days and a lot of Mexican dishes with their high saturated
fat and sodium, seem to be the opposite of that.
There's also the problem of hard-to-find ingredients and the
taste of cornmeal which is problematic for those of us
raised on wheat-breads and pasta.
So Diana Kennedy's The Cuisines of Mexico is both a cook-
book and a revelation. Just the acknowledgement that there
are more than one Mexican cuisine will be a surprise for many.
Her discussion of the ingredients and procedures of those
cuisines will be a revelation to even most sophisticated
cooks. This discussion comprises the first of three parts of
the book and as a prod to the imagination, is worth the price
of the book. Kennedy's view of kitchen equipment is Mexico-
centric and one could imagine an update that included more
on food processors, blenders and pressure cookers.
Then the recipes begin. Contrary to the title's promise, they
are not organized geographically, but rather by food type. Some
of these recipes are breathtaking.... Read more ›
and Europeans from grasping the wonder and complexity of
Mexican food.
First, there's the smoke screen created by greasy-spoon and
fast-food imitations. It's hard to imagine great tastes when
you've just gobbled down a two-buck taco that smells a bit
funny. In fact, it's hard to find real examples of wonderful
Mexican food outside of that country.
Then there's the question of fashion: in the first
world we are eating a slimmer and healthier cuisine these
days and a lot of Mexican dishes with their high saturated
fat and sodium, seem to be the opposite of that.
There's also the problem of hard-to-find ingredients and the
taste of cornmeal which is problematic for those of us
raised on wheat-breads and pasta.
So Diana Kennedy's The Cuisines of Mexico is both a cook-
book and a revelation. Just the acknowledgement that there
are more than one Mexican cuisine will be a surprise for many.
Her discussion of the ingredients and procedures of those
cuisines will be a revelation to even most sophisticated
cooks. This discussion comprises the first of three parts of
the book and as a prod to the imagination, is worth the price
of the book. Kennedy's view of kitchen equipment is Mexico-
centric and one could imagine an update that included more
on food processors, blenders and pressure cookers.
Then the recipes begin. Contrary to the title's promise, they
are not organized geographically, but rather by food type. Some
of these recipes are breathtaking.... Read more ›
17 of 21 people found the following review helpful
By A Customer
Format:Paperback
After all these years, this still is the best book around with the perfect combination of technique and recipe instructions.
5 of 5 people found the following review helpful
By R. L. Maiden
Format:Paperback|Amazon Verified Purchase
I am currently on my second copy of this book. Someone 'borrowed' my first copy and never returned it--if you have a copy with recipes for scampi, minestrone, and dolmas handwritten on the back pages, please email them to me! And do try them, they are wonderful.
For many years, it was difficult (if not impossible) to find a really good Mexican food cookbook that contained truly authentic recipes. I'd seen books that purported to offer recipes for 'Mexican' foods, only to discover that they just weren't quite right--example: one had a recipe a for a batter, claiming that flour tortillas are 'Mexican crepes'! When I originally discovered the tome, The Cuisines of Mexico, on the bookshelf of a friend, I became entranced.
Not only did the author of this book go to great lengths and difficulties to research authentic recipes and methods, but she also painstakingly tested and recorded her observations. Something I've noticed over the years is that recipes, like language, often drift from their origins until it is nearly impossible to discern how they used to be made. With this book, you get the best of all worlds--both original recipes/methods, as well as adaptations and suggestions/room for modernizing recipes and techniques.
After reading about how a simple dish of Mexican rice cooked over an open fire tasted and smelled to Ms. Kennedy, I adapted a recipe using fresh (homegrown) tomatoes and peppers--roasted on the barbeque using mesquite chips to give them that nice smoky flavor she found so wonderful--that I cook in my rice cooker. All of my friends (many of which are of Mexican descent) say it is 'the best.' At our town barbeques, it is invariably the first thing gone--and I have a really big rice cooker. Thank you, Ms Kennedy.
All hail Diana!
For many years, it was difficult (if not impossible) to find a really good Mexican food cookbook that contained truly authentic recipes. I'd seen books that purported to offer recipes for 'Mexican' foods, only to discover that they just weren't quite right--example: one had a recipe a for a batter, claiming that flour tortillas are 'Mexican crepes'! When I originally discovered the tome, The Cuisines of Mexico, on the bookshelf of a friend, I became entranced.
Not only did the author of this book go to great lengths and difficulties to research authentic recipes and methods, but she also painstakingly tested and recorded her observations. Something I've noticed over the years is that recipes, like language, often drift from their origins until it is nearly impossible to discern how they used to be made. With this book, you get the best of all worlds--both original recipes/methods, as well as adaptations and suggestions/room for modernizing recipes and techniques.
After reading about how a simple dish of Mexican rice cooked over an open fire tasted and smelled to Ms. Kennedy, I adapted a recipe using fresh (homegrown) tomatoes and peppers--roasted on the barbeque using mesquite chips to give them that nice smoky flavor she found so wonderful--that I cook in my rice cooker. All of my friends (many of which are of Mexican descent) say it is 'the best.' At our town barbeques, it is invariably the first thing gone--and I have a really big rice cooker. Thank you, Ms Kennedy.
All hail Diana!
Most Recent Customer Reviews
5.0 out of 5 stars
DK still my go-to favorite
Since the mid-70s, when we received this book as a wedding gift, I have worn out two copies and given many more as gifts. Read more
Published 29 days ago by Euphorbs Forever
5.0 out of 5 stars
Best mexican cookbook!!!!!!!
Besides great and authentic Mexican receipes, there is a story for each one. We love it!!!!!!!!!!!!!! Read more
Published 7 months ago by Janet E. Duberry
5.0 out of 5 stars
The Julia Child of cooking. No doubt about it.
Wow. Not sure where to start.
I spotted this book in a used book store--one of the original copies from 1972 or so. Read more
I spotted this book in a used book store--one of the original copies from 1972 or so. Read more
Published 10 months ago by Dylan
1.0 out of 5 stars
Worst Mexican Cook Book Ever
Please don't buy this cook book. It is absolutely horrible. For people on a budget that go out and spend their money they will end up with a meal that is absolutely horrble. Read more
Published 22 months ago by Shelley Ferraro
5.0 out of 5 stars
Tops
Great book that gives a wide range of traditional Mexican recipes. If you're looking for a starting point, can't recommend it more highly. Not flashy, just solid.
Published on May 10, 2011 by OG
5.0 out of 5 stars
Discovering real Mexican Food
Do you want to cook real Mexican food and get the history of the area along with the cooking. You will also get a description of the ingredients used, how to use them and what... Read more
Published on February 27, 2011 by H. Mccallister
4.0 out of 5 stars
Nice Book!
I received my book in good condition, as advertised and delivered in a week. Book was carefully packaged, in top condition and the price was just right. Read more
Published on February 26, 2011 by John LG
5.0 out of 5 stars
Great Cookbook
This was a gift to my daughter for Christmas. She has tried a couple of recipes already and absolutely loves the cookbook.
Published on January 16, 2011 by Sherrie
5.0 out of 5 stars
Esta comida es tan rica!
This is actually the second authentice Mexican cuisine cookbook that I have purchased. The recipes are very authentic (from what my Mexican friends have told me) and I can tell you... Read more
Published on November 30, 2005 by Mami Chula
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