The Essential Cuisines of Mexico - by Diana Kennedy (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>Kennedy combines the texts of three previous books, "The Cuisines of Mexico, Mexican Regional Cooking," and "The Tortilla Book," into one volume, refining recipes when possible, bringing them up to date without losing the spirit of their generation.<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>Combining her three bestselling and classic books--<i>The Cuisines of Mexico, Mexican Regional Cooking, </i>and <i>The Tortilla Book</i>-- in one volume, Diana Kennedy has refreshed the classics and added more than thirty new recipes from different regions of Mexico.</b> <p/>More than twenty-five years ago, when Diana Kennedy first published <i>The Cuisines of Mexico</i>, 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. <p/>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!<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"Diana Kennedy's books on Mexican cooking are different. They demand to be devoured."<br>-- William Rice, <i>Chicago Tribune</i> <p/>"Every time Diana Kennedy publishes a new book I am delighted."<br>-- Alice Waters<br><p/><br></br><p><b> About the Author </b></p></br></br>DIANA SOUTHWOOD KENNEDY went to Mexico in 1957 to marry Paul P. Kennedy, the foreign correspondent for the New York Times. In 1969, at the suggestion of Craig Claiborne, she began teaching Mexican cooking classes and in 1972 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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