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The Cuisines of Mexico Paperback – October 11, 1989

4.8 out of 5 stars 27 customer reviews

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Product Details

  • Paperback: 391 pages
  • Publisher: William Morrow Cookbooks; Revised edition (September 27, 1989)
  • Language: English
  • ISBN-10: 0060915617
  • ISBN-13: 978-0060915612
  • Product Dimensions: 7.1 x 1 x 9.2 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (27 customer reviews)
  • Amazon Best Sellers Rank: #774,141 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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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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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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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Format: Hardcover Verified Purchase
This was a selfish gift I bought my wife. Every dish she has made using its recipes have been incredibly good. She was born and raised in Mexico. She tells me that the dishes taste the same as she remembers them. The book is not a collection of Americanized dishes, but authentic Mexican dishes.

My wife has been disappointed by prior "Mexican" cook books, written by authors who listed a number of other books they have written on recipies from everywhere else but Mexico. Kennedy if not a cooking equivalent of a "jack of all trades." She lists many other cookbooks she has written---all of them about Mexican cooking. If you want the real thing, this is the perfect book.
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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.
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