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In 20 chapters--from appetizers to sweets and drinks--the book presents old friends like Pozole de Jalisco and chile con queso, and new delights, including pico de gallo with peaches, Arroz à la Tumbada (rice with seafood), Pollo en Cuiclachoce (chicken in a sauce made with cuitlacoche, the wonderfully exotic corn fungus), snacks from Yucatán cantinas, and a delicious barbecued chicken from Chiapus. The recipe revisions reflect increased ingredient availability and our evolved appreciation of the Mexican palate (Kennedy now requires fresh poblano chilies in her Sopa de Elote, for example, and instructs that they be charred). The sections on masa "fantasies" and tortillas bring together a wide range of these corn-based treats, including Garnachas Yucatecas (delicious filled masa tartlets). With a comprehensive glossary and essays such as "A Weekend Barbecue in Oaxaca," the book reminds us of Kennedy's great contribution to our culinary pleasure, and the recipes that made it possible. --Arthur Boehm
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Book Description Hardcover. Condition: New. Dust Jacket Condition: New. 1st Edition. SURRENDER: PLEASURE: DELIGHT: CLASSIC: INDISENSABLE: NEW Stated First Edition hardcover (Orig. October 2000) First Printing: NEW handsomely-designed mylar-protected jacket w/ sharp NEW edges & corners & showing orig. $35.00 pub. price at top-right inside-front flyleaf * 7.50" x 9.36" x 1.74", 1.08 kg, xviii+526 (544) pp * ABOUT THE BOOK: Fifty years ago, when Diana Kennedy published "The Cuisines of Mexico", knowledge & appreciation of authentic Mexican cooking were in their infancy. But change was in the air. Home cooks were turning to Julia Child for an introduction to French cuisine & to Marcella Hazan for the tastes of Italy. Through Diana Kennedy they discovered a delicious & highly developed culinary tradition they barely knew existed. "The Cuisines of Mexico", "Mexican Regional Cooking", and "The Tortilla Book" became best-sellers, & Diana Kennedy was recognized as the authority on Mexican food. Now a new generation has discovered that Mexican food is more than 'chimichangas', that they can find fresh 'hierbas de olor' (pot herbs, including marjoram & Mexican bayleaf) & 'chilacas' in their markets. The book that will become indispensable in their kitchens is "The Essential Cuisines of Mexico". Diana has combined her three classic books in one volume, refining recipes when possible, bringing them up to date without losing the spirit of their generation. Old friends will be delighted to revisit these refreshed classics & to find more than 30 new recipes from different regions of Mexico. Among these discoveries are the very popular 'arroz a la tumbada' (rice w/ seafood) from Veracruz, 'a pico de gallo' w/ peaches from the state of Mexico, & tasty snacks from the cantinas of Mérida. Newcomers will delight in Diana's "word pictures"--descriptions of her travels and discoveries--& in her off-the-cuff comments. Whether they turn to this book for the final word on tamales, recipes for tasty 'antojitos' to serve w/ drinks, or superb tacos, they will find there is no better teacher of Mexican food. How enviable to attempt for the first time 'Calzones del Diablo' (yes, the Devil's Pants), & what a pleasure to succumb to Diana's passion for Mexican food. * SHIPPING: MNEMOSYNE carefully wraps, labels & custom-packages this fine book for FREE domestic shipment via USPS MEDIA MAIL or USPS PRIORITY MAIL for our posted below-cost additional fee of $14.00 & via USPS FIRST CLASS INTERNATIONAL AIRMAIL to all international destinations at our posted rates. Seller Inventory # 010456
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