The Essential Cuisines of Mexico: Revised and updated throughout, with more than 30 new recipes. by Diana Kennedy  (13)
$23.10
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From My Mexican Kitchen: Techniques and Ingredients by Diana Kennedy  (8)
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Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico by Rick Bayless (32)
$19.80
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My Mexico: A Culinary Odyssey with More Than 300 Recipes by Diana Kennedy  (12)
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Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series "Mexico One Plate at a Time") by Rick Bayless (41)
$19.77
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Editorial Reviews
From Publishers Weekly
The intrepid Kennedy ( The Cuisines of Mexico ) here gives us an excellent new collection of traditional Mexican recipes and keenly observed culinary habits, crisscrossing her adopted country with the zeal of Sir Francis Drake. From a Yucatan fisherman she gathers regional secrets for preparing an octopus dish, and a recipe for steamed cactus is surrendered by a bus driver. Celebrating the increasing availability of Mexican ingredients in North America, and aiming "to perfect things," Kennedy has modified recipes from previous books for partisans of "honest, authentic food," urging us to process tamale dough from dried corn and grind it at home. Plucking a chicken or stuffing blood sausage may be too much for the faint-hearted, but accessible dishes are presented in abundance (e.g., Mexican masa ball soup). Kennedy's labor of love and scholarship belongs in the home library as a chronicle of culinary culture, regardless of whether or not cooks decide to turn their kitchens into cantinas. Photos not seen by PW.
Copyright 1989 Reed Business Information, Inc.
From Library Journal
Kennedy, a widely respected authority on Mexican cooking, devotes her latest book to the country's traditional popular foods. She presents unquestionably authentic recipes for these regional specialties, supplying background material and careful preparation notes for each; there are whole chapters devoted to corn and "the pig," as well as invaluable descriptions of chiles and unfamiliar ingredients. Inexperienced cooks may find some of the recipes daunting, but anyone with an interest in Mexican cuisine will be fascinated.
Copyright 1989 Reed Business Information, Inc.
See all Editorial Reviews
The intrepid Kennedy ( The Cuisines of Mexico ) here gives us an excellent new collection of traditional Mexican recipes and keenly observed culinary habits, crisscrossing her adopted country with the zeal of Sir Francis Drake. From a Yucatan fisherman she gathers regional secrets for preparing an octopus dish, and a recipe for steamed cactus is surrendered by a bus driver. Celebrating the increasing availability of Mexican ingredients in North America, and aiming "to perfect things," Kennedy has modified recipes from previous books for partisans of "honest, authentic food," urging us to process tamale dough from dried corn and grind it at home. Plucking a chicken or stuffing blood sausage may be too much for the faint-hearted, but accessible dishes are presented in abundance (e.g., Mexican masa ball soup). Kennedy's labor of love and scholarship belongs in the home library as a chronicle of culinary culture, regardless of whether or not cooks decide to turn their kitchens into cantinas. Photos not seen by PW.
Copyright 1989 Reed Business Information, Inc.
From Library Journal
Kennedy, a widely respected authority on Mexican cooking, devotes her latest book to the country's traditional popular foods. She presents unquestionably authentic recipes for these regional specialties, supplying background material and careful preparation notes for each; there are whole chapters devoted to corn and "the pig," as well as invaluable descriptions of chiles and unfamiliar ingredients. Inexperienced cooks may find some of the recipes daunting, but anyone with an interest in Mexican cuisine will be fascinated.
Copyright 1989 Reed Business Information, Inc.
See all Editorial Reviews
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