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Oaxaca al Gusto: An Infinite Gastronomy (William & Bettye Nowlin Series in Art, History, and Culture) Hardcover – September 15, 2010
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About the Author
A British citizen, Diana Southwood went to Mexico in 1957 to marry Paul P. Kennedy of the New York Times. Today she is widely considered the foremost researcher, teacher, and writer on the regional foods of Mexico and has written eight books on the subject. She has been bestowed the highest honor given to foreigners by the Mexican government, the Order of the Aztec Eagle, for her work of disseminating Mexican culture through its foods. She has also received numerous awards from other gastronomic institutions and was decorated with an MBE by Queen Elizabeth for her work in strengthening cultural relations between Mexico and the United Kingdom, as well as for her work for the environment, which is always reflected in her texts. For the past thirty years, her studies have been centered around her ecological house in the state of Michoacán.
Top customer reviews
Only one caveat: Diana Kennedy talks about and shares recipes for the REAL food of the region. Black iguana? Beef offal? Pork head? I realize that this is a poor country (comparatively speaking), but if you realize, as I did, that certain things, things that are routine for people who make do with every part of an animal, are never going to be part of your diet, then Diana Kennedy's books--Oaxaca al Gusto among them--may not be for you. I like authentic cuisine, but I guess I just need my versions to be slightly Americanized. For those who don't, this book is excellent. As beautiful to show as to cook from, it is a joy to behold and to taste. Just be sure of your own limits or those of your recipient.
This is a book of traditional cuisine, so several ingredients are not available to most people. But if you know the basics on Mexican cooking, you can swap chilies and some vegetables and herbs with more readily available ingredients.
I am Mexican yet I know this work is of the highest quality, no other book on Oaxacan cooking is better than this one. Even by Mexican chefs.
If you think Peruvian cuisine is exiting, you have lot to learn my friend. Oaxaca is the best place to eat in the world and Dianna has the lead.