The Art of Mexican Cooking

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9780553057065: The Art of Mexican Cooking

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 world's  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.

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About the Author:

DIANA KENNEDY has devoted almost all of her fifty years in Mexico to studying the nation’s cuisine and culture. The author of The Art of Mexican Cooking, My Mexico, The Essential Cuisines of Mexico, and From My Mexican Kitchen, as well as Nothing Fancy in English and Spanish, she is considered the leading authority on Mexican food, and the government has awarded her its highest honor, the order of the Aztec Eagle.

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From Publishers Weekly:

The intrepid Kennedy ( The Cuisines of Mexico ) here gives us an excellent new collection of traditional Mexican recipes and keenly observed culinary habits, crisscrossing her adopted country with the zeal of Sir Francis Drake. From a Yucatan fisherman she gathers regional secrets for preparing an octopus dish, and a recipe for steamed cactus is surrendered by a bus driver. Celebrating the increasing availability of Mexican ingredients in North America, and aiming "to perfect things," Kennedy has modified recipes from previous books for partisans of "honest, authentic food," urging us to process tamale dough from dried corn and grind it at home. Plucking a chicken or stuffing blood sausage may be too much for the faint-hearted, but accessible dishes are presented in abundance (e.g., Mexican masa ball soup). Kennedy's labor of love and scholarship belongs in the home library as a chronicle of culinary culture, regardless of whether or not cooks decide to turn their kitchens into cantinas. Photos not seen by PW.
Copyright 1989 Reed Business Information, Inc.

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