Diana Kennedy From My Mexican Kitchen Cookbook

Diana Kennedy From My Mexican Kitchen cookbook is an instructional resource of recipes, techniques and ingredients from one of the top chefs of Mexican cuisine. If you enjoy the dishes of Mexico and want to a how-to style cookbook with a lot of instructional detail, this is the one to buy. 

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Format: Hardcover and dust jacket, 320 pages 

Copyright: 2003, First Edition

Publisher: Clarkson Potterr/Publishers 

Author: Diana Kennedy 

ISBN: 9780609607008

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Additional Details

Description: Diana Kennedy has been called the "ultimate authority, the high priestess" of Mexican cooking, and with good reason. For more than forty years she has traveled through her beloved adoptive country, researching and recording its truly extraordinary cuisine. Now Diana turns her attention to the book she readily admits "should have been written years ago." 

Diana's objective in From My Mexican Kitchen; Techniques and Ingredients is simple to: to provide a guide to better understanding the ingredients Mexico has to offer and how best to prepare them. Her execution is little short of brilliant. The book you hold in your hands is invaluable to the novice eager for an introduction to Mexican cooking, but it is equally important for the aficionados interested in refining and expanding their knowledge and skills. 

From My Mexican Kitchen takes readers and cooks on a tour of the primary ingredients of the cuisine, from achiote and avocado leaves to hoja santa, huauzontle, and the sour tunas called noconostles -- which are increasingly available in the Unites States. Diana unravels the dizzying array of fresh and dried chiles, explaining their uses and preparation; vibrant color photographs at last take the guesswork out of identifying them! 

Step-by-step photographs and Diana's trademark instructions (peppered with her over-the-shoulder asides) lead us through the proper techniques for making moles, tamales, tortillas, and much more. Some highlights: chiles rellenos, frijoles de olla, salsa de jitomate, fresh corn, tamales from Michoacan, and bolillos (Mexican bread rolls). These recipes provide a solid grounding for the new Mexican cook, and Diana then sends readers to her earlier work for more advanced regional recipes. 

Brilliantly photographed, with a text at once lively and authoritative, Diana Kennedy's From My Mexican Kitchen is the one book anyone interested in this food cannot afford to be without. 

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Condition: Good condition. 

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