Cocina Esencial de Mexico - by Diana Kennedy (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>"Segundo reimpresiâon: febrero, 2020"--Title page verso<p/><br></br><p><b> Book Synopsis </b></p></br></br>This cookbook serves as a collection of fundamental recipes that covers the gastronomic map of Mexico. This is a testimony to a life dedicated to the recovery, conservation, and diffusion of Mexico's culinary art. It includes a personal registry of meetings with cooks and food vendors throughout the nation. A modern classic of cookbooks published throughout the world, <i>Cocina esencial de México</i> can be as an indispensable reference for understanding how to eat and cook in Mexico. Starting with the years that were dedicated to field research in the diverse corners of the Mexican republic, Diana Kennedy presents a rich catalog of techniques, ingredients, recipes, and advice to re-create in our kitchens the aromas and flavors of one of the most varied and surprising cuisines of our planet.<br /><br /><i>Una colección de las recetas fundamentales para trazar el mapa de la gastronomía mexicana. El testimonio de una vida entregada a la recuperación, conservación y difusión del arte culinario de nuestro país. Un registro personalísimo del encuentro con cocineras y vendedores de alimentos a lo largo del territorio nacional. Un clásico moderno entre los libros de cocina publicados en todo el mundo. Así puede caracterizarse Cocina esencial de México (volumen que reúne los tres primeros libros de la autora: The Cuisines of Mexico, The Tortilla Book y Mexican Regional Cooking), referencia insuperable para entender cómo se come y se cocina en este país. A partir de años dedicados a la investigación de campo en diversos rincones de la república mexicana, Diana Kennedy presenta un rico catálogo de técnicas, ingredientes, recetas y consejos para recrear en nuestras cocinas los aromas y sabores de una de las gastronomías más variadas y sorprendentes del planeta.</i><p/><br></br><p><b> About the Author </b></p></br></br><b>Diana Kennedy</b> went to Mexico in 1957 to marry Paul P. Kennedy, the foreign correspondent for the New York Times. There she began teaching Mexican cooking classes and published her first cookbook. She has been decorated with the Order of the Aztec Eagle, the highest honor bestowed on foreigners by the Mexican government. She lives much of the year in her ecological adobe house in Michoacan, Mexico, which also serves as a research center for Mexican cuisine.
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