More than 30 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 bestsellers, and Diana Kennedy was recognized as an 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.
Kennedy 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 30 new recipes from different regions of Mexico. Newcomers will delight in Kennedy’s “word pictures” — descriptions of her travels and discoveries — and in her off-the-cuff comments.
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 that there’s no better teacher of Mexican food.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything