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2 Burnside Cooking and Food- Mexican

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The Art of Mexican Cooking: Traditional Mexican Cooking for Aficionados

by

The Art of Mexican Cooking: Traditional Mexican Cooking for Aficionados Cover

 

Staff Pick

There is no advocate of Mexican cooking who is more informed than Diana Kennedy. Passionate home cooks will find this classic, now back in print, an essential reference for creating authentic Mexican food. From casual to festive, these reliable, delectable recipes offer inspiration and guidance for aficionado and apprentice alike.
Recommended by Chandler, Powells.com

Synopses & Reviews

Publisher Comments:

The Art of Mexican Cooking is the ultimate guide to creating sensational flavors of authentic Mexican food in your own kitchen. Her classic, The Cuisines of Mexico, established Diana Kennedy as the authority on Mexican cooking, and now she brings thirty-two years of living, traveling, and researching in Mexico to a dazzling masterpiece of culinary adventure. The Art of Mexican Cooking is a brilliant exploration of one of the world's truly great cuisine, including more than 200 extraordinary recipes, many for dishes previously unknown north of the border, as well as more than 50 evocative illustrations and 150 photographs.

These dishes, favorites throughout Mexico, range from sophisticated to pure and simple; all share an amazing depth of taste. Aficionados will go to great lengths to duplicate the authentic dishes (and Kennedy tells them exactly how), but here too there is a wealth of less complicated recipes for the casual cook who longs for the unmistakable flavors of soul-warming cuisine.

Kennedy shares the secrets of true Mexican flavor: balancing chile flavors with a little salt and acid, for instance, or charring them toround out their flavor; broiling tomatoes to bring out their character, or using cumin for a light accent. By using Kennedy's kitchen wisdom and advice and carefully selecting tropical produce that is now readily available in most American markets, American cooks can at last serve truly authentic Mexican food.

Synopsis:

This follow-up to "The Cuisines of Mexico" is a brilliant exploration of one of the world's truly great cuisines, and includes more than 200 extraordinary recipes.

Synopsis:

This indispensable cookbook, an instant classic when first published in 1989, is now back in print with a brand-new introduction from the most celebrated authority on Mexican cooking, Diana Kennedy. The culmination of more than fifty years of living, traveling, and cooking in Mexico, The Art of Mexican Cooking is the ultimate guide to creating authentic Mexican food in your own kitchen, with more than 200 beloved recipes as well as evocative illustrations.

The dishes included, favorites from all the regions of Mexico, range from sophisticated to pure and simple, but they all share an intrinsic depth of taste. Aficionados will go to great lengths to duplicate the authentic dishes (and Kennedy tells them exactly how), but here too is a wealth of less complicated recipes for the casual cook in search of the unmistakable flavors of a bold cuisine.

Kennedy shares the secrets of true Mexican flavor: balancing the piquant taste of chiles with a little salt and acid, for instance, or charring them to round out their flavor; broiling tomatoes to bring out their character, or adding cumin for a light accent. By using Kennedys kitchen wisdom and advice, and carefully selecting produce that is now readily available in most American markets, cooks with an appetite for Mexican cuisine-and Kennedy devotees old and new-can at last serve and enjoy real Mexican food.

“This is the ultimate in Mexican cooking from the worlds leading authority.”

—Paula Wolfert, author of The Cooking of South-West France

About the Author

Diana Kennedy has devoted almost all of her fifty years in Mexico to studying the nation's cuisine and culture. The author of The Art of Mexican Cooking, My Mexico, The Essential Cuisines of Mexico, and From My Mexican Kitchen, as well as Nothing Fancy in English and Spanish, she is considered the leading authority on Mexican food, and the government has awarded her its highest honor, the order of the Aztec Eagle.

Product Details

ISBN:
9780307383259
Author:
Kennedy, Diana
Publisher:
Clarkson Potter Publishers
Photographer:
Calderwood, Michael
Illustrator:
Martinez-Ostos, Susana
Subject:
Regional & Ethnic - Mexican
Subject:
Cookery, mexican
Subject:
Mexican
Subject:
Cooking and Food-Mexican
Subject:
cookbook;mexican;cooking;mexico;food
Copyright:
Publication Date:
20080431
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
LINE DRAWINGS THROUGHOUT
Pages:
512
Dimensions:
9.4 x 7.5 x 1.5 in 2.35 lb

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Related Subjects

Arts and Entertainment » Architecture » General
Business » Communication
Business » General
Cooking and Food » Regional and Ethnic » Mexican
History and Social Science » World History » General

The Art of Mexican Cooking: Traditional Mexican Cooking for Aficionados Used Hardcover
0 stars - 0 reviews
$21.00 In Stock
Product details 512 pages Random House - English 9780307383259 Reviews:
"Staff Pick" by ,

There is no advocate of Mexican cooking who is more informed than Diana Kennedy. Passionate home cooks will find this classic, now back in print, an essential reference for creating authentic Mexican food. From casual to festive, these reliable, delectable recipes offer inspiration and guidance for aficionado and apprentice alike.

"Synopsis" by , This follow-up to "The Cuisines of Mexico" is a brilliant exploration of one of the world's truly great cuisines, and includes more than 200 extraordinary recipes.
"Synopsis" by , This indispensable cookbook, an instant classic when first published in 1989, is now back in print with a brand-new introduction from the most celebrated authority on Mexican cooking, Diana Kennedy. The culmination of more than fifty years of living, traveling, and cooking in Mexico, The Art of Mexican Cooking is the ultimate guide to creating authentic Mexican food in your own kitchen, with more than 200 beloved recipes as well as evocative illustrations.

The dishes included, favorites from all the regions of Mexico, range from sophisticated to pure and simple, but they all share an intrinsic depth of taste. Aficionados will go to great lengths to duplicate the authentic dishes (and Kennedy tells them exactly how), but here too is a wealth of less complicated recipes for the casual cook in search of the unmistakable flavors of a bold cuisine.

Kennedy shares the secrets of true Mexican flavor: balancing the piquant taste of chiles with a little salt and acid, for instance, or charring them to round out their flavor; broiling tomatoes to bring out their character, or adding cumin for a light accent. By using Kennedys kitchen wisdom and advice, and carefully selecting produce that is now readily available in most American markets, cooks with an appetite for Mexican cuisine-and Kennedy devotees old and new-can at last serve and enjoy real Mexican food.

“This is the ultimate in Mexican cooking from the worlds leading authority.”

—Paula Wolfert, author of The Cooking of South-West France

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