Combining her three bestselling and classic books--The Cuisines of Mexico, Mexican Regional Cooking, and The 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!
HThe prolific Kennedy revisits her adopted homeland in The Essential Cuisines of Mexico, a compilation of her first three books (The Cuisines of Mexico, The Tortilla Book and Mexican Regional Cooking). From Nuevo Le"n to the Yucatan, Kennedy strives to retain the authenticity of regional recipes: "I have simplified the recipes when possible, bringing them up to date without losing the spirit of their generation." Chapters reflect an assemblage of courses, including appetizers, corn dough cakes, vegetables, meats, egg dishes, light meals, sauces and relishes, sweet pastries and drinks. The concluding "general information" section provides helpful tips on equipment, chiles, cheeses, spices, herbs and other ingredients indigenous to Mexican cookery. Chapter introductions and detailed anecdotes (e.g., "A Weekend and Barbecue in Oaxaca") offer engaging glimpses of local Mexican life. Recipes will beguile aficionados searching for the "real Mexican deal," with a cornucopia of earthy ingredientsDlike calf's tongue, pig's feet, tripe "of different textures," pork lardDand exotic flavors, such as machaca (dried salted beef), nopoles (cactus paddles) and cuiclacoche (corn fungus). For novices, there are appealing, easy-to-make comfort foods, like Angel Hair Pasta in Tomato Broth and Chiles Con Queso (Chiles with Cheese), while seasoned cooks will appreciate challenging dishes such as Stuffed Chiles in Walnut Sauce and Turkey in Mole Poblana. Vivid prose chronicles the sojourns of Kennedy's curious palate, painting "word pictures" to describe "a Mexico of the past." Her efforts yield yet another classic, one that masterfully documents the rich diversity of Mexico's gastronomic heritage.