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Oct 20, 2009 | ISBN 9780307587725 Buy
Apr 23, 2014 | ISBN 9780553419115 Buy
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Oct 20, 2009 | ISBN 9780307587725
Apr 23, 2014 | ISBN 9780553419115
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!
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… More about Diana Kennedy
"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
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