The Essential Cuisines of Mexico: A Cookbook
Condition: SECONDHAND
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A masterpiece re-envisioned, this paperback edition will be in high demand by the millions of Americans who love Mexican food and are looking for authentic recipes to make at home.
Combining herthree bestselling and classic books--The Cuisines of Mexico,Mexican Regional Cooking, andThe Tortilla Book-- in one volume, Diana Kennedy has refreshed the classics and added more than thirty new recipes from different regions of Mexico.
More than twenty-five years ago, when Diana Kennedy first published The Cuisines of Mexico, knowledge and 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 and to Marcella Hazan for the tastes of Italy. Through Diana Kennedy, they discovered a delicious and highly developed culinary tradition they barely knew existed and she became recognized as the authority on Mexican food.
Whether you turn to this book for the final word on tamales, recipes for tasty antojitos to serve with drinks, or superb tacos, you'll find there's no better teacher of Mexican food. How enviable to attempt Calzones del Diablo (yes, the Devil's Pants) for the first time, and what a pleasure to succumb to Diana's passion for Mexican food!
Author: Diana Kennedy
Format: Paperback, 544 pages, 185mm x 229mm, 737 g
Published: 2009, Random House USA Inc, United States
Genre: National & Regional Cuisine
Description
A masterpiece re-envisioned, this paperback edition will be in high demand by the millions of Americans who love Mexican food and are looking for authentic recipes to make at home.
Combining herthree bestselling and classic books--The Cuisines of Mexico,Mexican Regional Cooking, andThe Tortilla Book-- in one volume, Diana Kennedy has refreshed the classics and added more than thirty new recipes from different regions of Mexico.
More than twenty-five years ago, when Diana Kennedy first published The Cuisines of Mexico, knowledge and 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 and to Marcella Hazan for the tastes of Italy. Through Diana Kennedy, they discovered a delicious and highly developed culinary tradition they barely knew existed and she became recognized as the authority on Mexican food.
Whether you turn to this book for the final word on tamales, recipes for tasty antojitos to serve with drinks, or superb tacos, you'll find there's no better teacher of Mexican food. How enviable to attempt Calzones del Diablo (yes, the Devil's Pants) for the first time, and what a pleasure to succumb to Diana's passion for Mexican food!
The Essential Cuisines of Mexico: A Cookbook