The Cuisines of Mexico

Additional Details

Description: While many chefs and restaurants are creating wonderful recipes with Mexican flavor (including the Mexican "soul food" of Texas, California. Arizona, and New Mexico), Diana Kennedy remains the recognized authority on the authentic cuisines of Mexico. Here is her classic, bestselling cookbook on Mexican cuisine brought fully up to date to reflect changes in available ingredients, refined techniques, and additional recipes. 

Praising this book when it was first published in 1972. Craig Claiborne commented: "[Mexican food] is, in short, peasant food raised to the level of high and sophisticated art. If this book is a measure of Diana's talent, it will probably rank as the definitive book in English on that most edible art!' In the intervening years Diana Kennedy has expanded and refined her expertise as she has taught professional and amateur cooks in the U.S. and Mexico and experimented in her own kitchen. 

Highlights of this edition include new informational essays on tamal dough; preparation of tortillas; cheeses (including a brand-new recipe for queso fresco); expanded and revised instructions on the selection of fresh and dried chilies; new recipes for squash-flower soups, various tamal dishes, guacamole. and other dishes; plus an all-new section of sources for Mexican ingredients. 

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Condition: Good condition.