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    The Essential Cuisines of Mexico (Hardback) By (author) Diana Kennedy

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    DescriptionMore than twenty-five years ago, when Diana Kennedy 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. The Cuisines of Mexico, Mexican Regional Cooking, and The Tortilla Book became best-sellers, and 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 and Mexican bayleaf) and 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 and to find more than thirty new recipes from different regions of Mexico. Among these discoveries are the very popular arroz a la tumbada (rice with seafood) from Veracruz, a pico de gallo with peaches from the state of Mexico, and tasty snacks from the cantinas of Merida. Newcomers will delight in Diana's "word pictures" -- descriptions of her travels and discoveries -- and in her off-the-cuff comments. Whether they turn to this book for the final word on tamales, recipes for tasty antojitos to serve with 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), and what a pleasure to succumb to Diana's passion for Mexican food.


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  • Full bibliographic data for The Essential Cuisines of Mexico

    Title
    The Essential Cuisines of Mexico
    Authors and contributors
    By (author) Diana Kennedy
    Physical properties
    Format: Hardback
    Number of pages: 528
    Width: 193 mm
    Height: 239 mm
    Thickness: 43 mm
    Weight: 1,088 g
    Language
    English
    ISBN
    ISBN 13: 9780609603550
    ISBN 10: 0609603558
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    B&T Modifier: Region of Publication: 01
    Nielsen BookScan Product Class 3: T16.1
    BIC geographical qualifier V2: 1KLCM
    DC21: 641.5972
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    DC22: 641.5972
    LC subject heading:
    B&T Modifier: Geographic Designator: 84
    LC subject heading:
    Warengruppen-Systematik des deutschen Buchhandels: 14540
    BIC subject category V2: WBN
    Ingram Theme: CULT/MEXICN
    BISAC V2.8: CKB045000
    B&T Modifier: Subject Development: 45
    BISAC V2.8: CKB099000
    B&T Approval Code: A97406015
    LC subject heading:
    BISAC V2.8: CKB056000
    LC classification: TX716.M4 K473 2000
    Thema V1.0: WBN
    Edition
    1
    Publisher
    Random House USA Inc
    Imprint name
    Crown Publications
    Publication date
    03 February 2001
    Publication City/Country
    New York
    Author Information
    Diana Southwood Kennedy went to Mexico in 1957 to marry Paul P. Kennedy, the foreign correspondent for the New York Times. In 1969, at the suggestion of Craig Claiborne, she began teaching Mexican cooking classes and in 1972 published her first cookbook. She has been decorated with the Order of the Aztec Eagle, the highest honor bestowed on foreigners by the Mexican government. She lives much of the year in her ecological adobe house in Michoacan, Mexico, which also serves as a research center for Mexican cuisine.
    Review quote
    "Diana Kennedy's books on Mexican cooking are different. They demand to be devoured." -- William Rice, "Chicago Tribune" "Every time Diana Kennedy publishes a new book I am delighted." -- Alice Waters
    Flap copy
    More than twenty-five years ago, when Diana Kennedy 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. The Cuisines of Mexico, Mexican Regional Cooking, and The Tortilla Book became best-sellers, and 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 and Mexican bayleaf) and 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 and to find more than thirty new recipes from different regions of Mexico. Among these discoveries are the very popular arroz a la tumbada (rice with seafood) from Veracruz, a pico de gallo with peaches from the state of Mexico, and tasty snacks from the cantinas of Merida. Newcomers will delight in Diana's "word pictures" -- descriptions of her travels and discoveries -- and in her off-the-cuff comments. Whether they turn to this book for the final word on tamales, recipes for tasty antojitos to serve with drinks, or superb tacos, they will find there is no better teacher ofMexican food. How enviable to attempt for the first time Calzones del Diablo (yes, the Devil's Pants), and what a pleasure to succumb to Diana's passion for Mexican food.