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The Cuisines of Mexico Paperback – October 11, 1989


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Product Details

  • Paperback: 391 pages
  • Publisher: William Morrow Cookbooks; Revised edition (October 11, 1989)
  • Language: English
  • ISBN-10: 0060915617
  • ISBN-13: 978-0060915612
  • Product Dimensions: 9.1 x 6.9 x 1.3 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Best Sellers Rank: #528,110 in Books (See Top 100 in Books)

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Customer Reviews

4.7 out of 5 stars
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See all 21 customer reviews
Her discussion of the ingredients and procedures of those cuisines will be a revelation to even most sophisticated cooks.
Lynn Hoffman, author:Radiation Days: A Comedy
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.
RM
For many years, it was difficult (if not impossible) to find a really good Mexican food cookbook that contained truly authentic recipes.
R. L. Maiden

Most Helpful Customer Reviews

47 of 49 people found the following review helpful By Enrique Torres VINE VOICE on October 23, 2001
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 ›
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16 of 17 people found the following review helpful By Xochitl on January 15, 2005
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!
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19 of 23 people found the following review helpful By A Customer on September 16, 1998
Format: Paperback
After all these years, this still is the best book around with the perfect combination of technique and recipe instructions.
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8 of 9 people found the following review helpful By R. L. Maiden on May 13, 2008
Format: Paperback 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!
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8 of 9 people found the following review helpful By Lynn Hoffman, author:Radiation Days: A Comedy VINE VOICE on January 12, 2007
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 ›
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