Title: From My Mexican Kitchen: Techniques and ...
Publisher: U.S.A.: Clarkson Potter
Publication Date: 2003
Book Condition: New
Dust Jacket Condition: New
Edition: 1st Edition
New, Pristine and Gift Quality 1st Edition and 1st Printing. NEW, Unmarked Hardcover in Like (unclipped) Dustjacket. 2003 Clarkson Potter Stated 1st Edition, 1st Printing with full number line to 1 on copyright page. This book is from our recent acquisition of the private food library of several hundred volumes belonging to a prominent chef, caterer and food consultant in New York City and the Hamptons. NEW DJ is immaculate, unclipped with original $40.00 price intact on front flap and shows no shelfwear of any kind. DJ is now in clear Brodart Archival-quality jacket (easily removable). NEW Book is Fresh, Immaculate, Completely Unmarked; no remainder mark on book edge; no bookseller markings; no bookplates, p.o. signatures, underlining, highlighting or markings of any kind. Green cover boards with white titles and cover design; text block, spine; corners; binding and orange endpapers are all Impeccable. Pages are fresh, crisp, white, bright with no notes or underlining; there are no missing, soiled, damaged or missing pages. Diana Kennedy, the doyenne of Mexican cooking, has written a definitive book on the ingredients and techniques of Mexican cooking, together with step-by-step recipes. The book is lavishly illustrated with brilliant, full color photographs by Michael Calderwood. Very Fine,sharp tight copy suitable as a gift or for a collection. Ships promptly from our own offices, professionally wrapped in custom, protective packaging. Email confirm with postal tracking information sent promptly upon shipment. Buy from sellers who describe their books fully, including all flaws, and avoid need to email for information or risk an unfortunate surprise. Bookseller Inventory # ABE-15058294031
Synopsis: Diana Kennedy has been called the ?ultimate authority, the high priestess? of Mexican cooking, and with good reason. For more than forty years she has traveled through her beloved adoptive country, researching and recording its truly extraordinary cuisine. Now Diana turns her attention to the book she readily admits ?should have been written years ago.?
Diana?s objective in From My Mexican Kitchen: Techniques and Ingredients is simple: to provide a guide to better understanding the ingredients Mexico has to offer and how best to prepare them. Her execution is little short of brilliant.
The book is invaluable to the novice eager for an introduction to Mexican cooking, but it is equally important for the aficionados interested in refining and expanding their knowledge and skills.
From My Mexican Kitchen takes readers and cooks on a tour of the primary ingredients of the cuisine, from achiote and avocado leaves to hoja santa, huauzontle, and the sour tunas called xoconostles?which are increasingly available in the United States. Diana unravels the dizzying array of fresh and dried chiles, explaining their uses and preparation; vibrant color photographs at last take the guesswork out of identifying them!
Step-by-step photographs and Diana?s trademark instructions (peppered with her over-the-shoulder asides) lead us through the proper techniques for making moles, tamales, tortillas, and much more. Some highlights: chiles rellenos, frijoles de olla, salsa de jitomate, fresh corn tamales from Michoacán, and bolillos (Mexican bread rolls). These recipes provide a solid grounding for the new Mexican cook, and Diana then sends readers to her earlier work for more advanced regional recipes.
Brilliantly photographed, with a text at once lively and authoritative, Diana Kennedy?s From My Mexican Kitchen is the one book anyone interested in this food cannot afford to be without.
Review: Diana Kennedy published her first cookbook in 1972. It was about Mexican food. She has been learning more and writing more ever since. From My Mexican Kitchen takes the reader by the hand and explores the indigenous ingredients that make Mexican food come alive, as well as the techniques handed down through the centuries for the right way to handle those ingredients. It's a book to combine with another, Kennedy's The Essential Cuisines of Mexico, for example.
The chapter headings include: "Cheeses and Cream"; "Cooking Fats and Oils"; "Fresh and Dried Chiles"; "Fresh and Dried Herbs"; "Vegetables, Beans, and Fruits"; "Meat, Poultry, and Seafood"; "Rice and Pasta"; "Making Antojitos"; "Making Moles"; "Making Table Sauces"; "Making Tamales"; "Making Tortillas"; "Making Vinegar"; "Making Yeast Breads"; and "Utensils". You'll find precise descriptions of ingredients as well as glowing illustrations, the techniques you need to prep any ingredients, and classic recipes to pull it all together. There's also a glossary of cooking terms and sources for various ingredients.
This is a beautifully laid out and illustrated reference text. Probably no one but Diana Kennedy could produce such a book, in English. Her voice, as ever, is clear and demanding, her instructions thorough and determined. She's a true instructor. Trust yourself to her care and you can rest assured that the foods you produce will be as close to the real thing as anyone working in print media can get you. It's Diana Kennedy's magic at work. --Schuyler Ingle
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