The Art of Mexican Cooking: Traditional Mexican Cooking for Aficionados
ISBN 13: 9780553057065
Publisher: Bantam Dell Pub Group
Publication Date: 1989
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The Art of Mexican Cooking is the ultimate guide to creating sensational flavors of authentic Mexican food in your own kitchen. Her classic, The Cuisines of Mexico, established Diana Kennedy as the authority on Mexican cooking, and now she brings thirty-two years of living, traveling, and researching in Mexico to a dazzling masterpiece of culinary adventure. The Art of Mexican Cooking is a brilliant exploration of one of the worlds truly great cuisine, including more than 200 extraordinary recipes, many for dishes previously unknown north of the border, as well as more than 50 evocative illustrations and 150 photographs.These dishes, favorites throughout Mexico, range from sophisticated to pure and simple; all share an amazing depth of taste. Aficionados will go to great lengths to duplicate the authentic dishes (and Kennedy tells them exactly how), but here too there is a wealth of less complicated recipes for the casual cook who longs for the unmistakable flavors of soul-warming cuisine.Kennedy shares the secrets of true Mexican flavor: balancing chile flavors with a little salt and acid, for instance, or charring them to round out their flavor; broiling tomatoes to bring out their character, or using cumin for a light accent. By using Kennedy's kitchen wisdom and advice and carefully selecting tropical produce that is now readily available in most American markets, American cooks can at last serve truly authentic Mexican food.
"Her Mexican cuisine is utterly authentic and sophisticated, but also something verydifficult and exotic--from a place far away. There is, of course, such a Mexico,and Kennedy, a native Brit, may well prefer to think it is the only one. Fair enough.But for Americans, who tend anyway to think of our southern neighbor as a country about as far from here as Turkey, this portrait too much confirms our worst assumptions. Her books are a tremendous resource, but those setting out to explore Mexican cooking might find it best to let them wait for the end of the trip, the resting place of the final word. "
John Thorne, Simple Cooking, 199
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