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  • Paperback
  • 544
  • The Essential Cuisines of Mexico Revised and updated throughout withthan 30 new recipes
  • Diana Kennedy
  • English
  • 15 October 2017
  • 9780307587725

10 thoughts on “The Essential Cuisines of Mexico Revised and updated throughout withthan 30 new recipes

  1. says:

    Put down the chalupa; this ain't Taco Bell It's not even Rick Bayless not that I'm down on him or anything But I think he would agree that Diana Kennedy is the place to start if you want to learn to cook mole poblano make your own tortillas yes it's worth every minute and generally discover the richness and regional variety of Mexican cooking I have run into only a couple of recipes that reuire an ingredient you can't easily get on Buford Highway Good stuff My only reservation about this book and it's not a criticism is that several of the recipes call for cuts of meat that Americans of my generation do not consider food That's our provincialism of course but there it is Still I'm sure similar criticisms were possible when Kennedy wrote the book and I'm glad she didn't compromise authenticity for the sake of easy acceptance


  2. says:

    Eh Disappointingly meat heavy I've been to Mexico and most of the times it wasn't that hard Sigh


  3. says:

    must read


  4. says:

    My rating reflects my feelings about the Kindle edition of this book The content of this book is about a 45 but other non content factors are closer to a 10 I used to own this book I remember it was very good and I learned a lot from it Somewhere over the years it disappeared either borrowed and never returned or a sacrifice to the God of Moving or stolen by space aliens Who knows? When I saw the Kindle format come up for a ridiculously cheap price I thought I might replace it As is my habit I downloaded the sample to be sure Even at an almost free price there's no point in obtaining it if I can't use it Glad I did that because the formatting of this book is terrible Thing is the I think about it the I think it might not be too unlike the print formatting but some things are not nearly as annoying on paper and putting the ingredient list in bold tightly kerned ALL CAPS FONT is one of those things Wordy instructions in long tightly spaced paragraphs is another Maybe I had patience with that stuff 15 years ago My eyes were definitely younger and strong then Bottom line The formatting of this is migraine bait If you don't mind dealing with the font aren't vegetarian and can follow a recipe without needing a bunch of photos it's well worth obtaining For me legibility is a priority in a cookbook so I won't be replacing my MIA print edition


  5. says:

    A compilation volume of Diana Kennedy's 3 books The Cuisines of Mexico The Tortilla Book and Mexican Regional Cooking Great buy Diana Kennedy is a recognised authority on Mexican cuisine having dedicated most of her life to its study And I love it Kennedy has something that is palpably missing from Rick Bayless's Authentic Mexican she specifies origin of dishes She very wisely goes about this book from a regional point of view; all the chapters are organised in the expected way starters mains snacks yadda yadda yadda but within these she organised recipes by region Mexico has a very wide range of different regional cuisines and although they have the basic ingredients in common certain other ingredients and techniues are only found in specific parts of the country and it is important for the culinary student who seeks authenticity and accuracy to be aware of the differences Kennedy makes this exceptionally easy I can't wait to find an affordable copy of her Oaxaca al Gusto An Infinite Gastronomy


  6. says:

    Although the recipes in this book are excellent and authentic as a cookbook it is very difficult to get into and follow The sections are set up regionally instead of the typical appetizers entrees dessert set up of most cookbooks I encounterThis is almost interesting as book to read cover to cover containing many interesting stories about the native Mexican cooks that the author received her tutelage and recipes from However I rated it in view that it is a cookbook and hence two stars


  7. says:

    This is one of my favorite cookbooks Reading and cooking the recipes in this book is both a culinary and cultural adventure Tracing the history of colonization indigenous foods and the widely varying traditions of different regions of Mexico Diane Kennedy has brought a lot of joy to my life and kitchen by making these cuisines available to a wider audience I love cooking and eating the soups moles salsas pescados and everything in between Amazing food


  8. says:

    Oh Diana Kennedy I grew up with a copy of The Cuisines of Mexico; though I love my Essential Cuisines whenever I'm sick in body or heart it's that familiar oxblood leather bound book that I turn to huddled on the couch under an afghan and it soothes me every time


  9. says:

    One of the things I love about Diana Kennedy's cookbooks is that it's not just the recipes There is also commentary about ingredients experiences and people she has met which makes her cookbooks far engaging


  10. says:

    Diana knows her Mexican cookingFull of very useful information and great recipes I however love Tex Mex despite Diana not liking it I will try her recipes as well as Rick Bayless as they sound really good


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The Essential Cuisines of Mexico Revised and updated throughout withthan 30 new recipes

Diana Kennedy ↠ 6 Summary

Z a la tumbada rice with seafood from Veracruz a pico de gallo with peaches from the state of Mexico and tasty snacks from the cantinas of Mérida Newcomers will delight in Diana's word pictures descriptions of her travels and discoveries and in her off the cuff comments Whether they turn to this book for the final word on tamales recipes for tasty antojitos to serve with drinks or superb tacos they will find there is no better teacher of Mexican food How enviable to attempt for the first time Calzones del Diablo yes the Devil's Pants and what a pleasure to succumb to Diana's passion for Mexican foo. One of the things I love about Diana Kennedy's cookbooks is that i

Summary ó PDF, eBook or Kindle ePUB ↠ Diana Kennedy

Discovered that Mexican food is 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 MexicoDiana 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 than thirty new recipes from different regions of Mexico Among these discoveries are the very popular arro. Although the recipes in this book are excellent and authentic as a

Free read The Essential Cuisines of Mexico Revised and updated throughout withthan 30 new recipes

More than twenty five 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 best sellers and Diana Kennedy was recognized as the authority on Mexican foodNow a new generation has. Eh Disappointingly meat heavy I've been to Mexico and most of the