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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 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 to round  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.


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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 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 to round  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.

30 review for The Art of Mexican Cooking

  1. 5 out of 5

    Nicholle

    This was a completely random find, rescued by my mom from a library collections purge. At first glance it looked like a dated 70's cookbook, and I admit to being suspicious about a seeming "outsider" writing about traditional Mexican food. I could not have been more wrong. Author Diana Kennedy brings a wealth of experience living in and traveling throughout Mexico for decades. The book showcases the humble building block of cooking, the tortilla, and branches off into different dishes using that This was a completely random find, rescued by my mom from a library collections purge. At first glance it looked like a dated 70's cookbook, and I admit to being suspicious about a seeming "outsider" writing about traditional Mexican food. I could not have been more wrong. Author Diana Kennedy brings a wealth of experience living in and traveling throughout Mexico for decades. The book showcases the humble building block of cooking, the tortilla, and branches off into different dishes using that ingredient, and then the myriad variations on each one. What's fascinating about all this is that it is a time capsule of cooking techniques, obscure regional recipes and stories from the midcentury era, some of which I would have never had access to otherwise. I've cooked many of these recipes and they've turned out great- it's a practical, working cookbook and heavy on technique. However, it's also a great read- I love her snide asides about Mexico city hotel food or chorizo on the U.S. west coast. There's also excerpts from 18th century texts, Mexican cookbooks and Aztec origins of recipe names. I can't wait to read "Oaxaca Al Gusto," her newest (and a regional food favorite of mine).

  2. 5 out of 5

    Larry Edwards

    Simply put, this is a classic cookbook which should be on everyone's shelf. Not only are the dishes included delicious and authentic, the magical way in which Diana Kennedy writes shines brightly. This is one of those few cookbooks you can read for pleasure as well as cooking. Dammit, now I'm hungry! Simply put, this is a classic cookbook which should be on everyone's shelf. Not only are the dishes included delicious and authentic, the magical way in which Diana Kennedy writes shines brightly. This is one of those few cookbooks you can read for pleasure as well as cooking. Dammit, now I'm hungry!

  3. 4 out of 5

    Nathaniel

    I love Taco Tuesday, so I read this as an homage. I dig that she tried to incorporate traditional Mexican cooking and American ingredients in a very practical manner. A good cooking book with simple recipes and good advice, and most of all her love for Mexican cooking.

  4. 5 out of 5

    Diane

    This is my favorite Mexican cook book. Diana Kennedy writes in a way that gives you a sense of belonging. You get a feel for more than just the ingredients when you read her descriptions and explanations. I love authentic cooking and Diana Kennedy takes you far beyond the Taco Belle fare we are all familiar with. Chiles Jalapenos En Escabeche anyone?

  5. 5 out of 5

    Shannon Clark

    A great cookbook which I do not use nearly enough, have recently pulled it out and plan on working my way through many of the recipes inside. I met the author at a rare signing event here in San Francisco at the Ferry Building Farmers Market where I also had the pleasure of tasting a number of the dishes in the cookbook prepared by one of the food vendors at the market.

  6. 5 out of 5

    El Keitho

    if you have any interest in Mexican Cooking, this is a must read. I am a New Mexican from Albuquerque, but find our local cuisine rather one dimensional. I far prefer authentic Mexican cuisine and I use this book more than any other currently. even living in Albuquerque i find some of the ingredients sometimes hard to find.

  7. 4 out of 5

    Rich

    I love this book, but the crazy (and fun) thing is that I've made recipes from it for people, and more often than not, I'll get a comment like, "That's not Mexican food!". Lay your preconceptions aside when you pick this puppy up. I love this book, but the crazy (and fun) thing is that I've made recipes from it for people, and more often than not, I'll get a comment like, "That's not Mexican food!". Lay your preconceptions aside when you pick this puppy up.

  8. 4 out of 5

    Bari

    forget about rick bayless, diana kennedy is where it's at when it comes to regional mexican cooking. forget about rick bayless, diana kennedy is where it's at when it comes to regional mexican cooking.

  9. 4 out of 5

    Amy

    Given to my on my 29th birthday from my friend, Kathi. Packing away now as we declutter the house, preparing to put it on the market.

  10. 4 out of 5

    Rosa

    authentic mexican food , a good book , but some foods are hard to make and time consuming ..but they are worth it.

  11. 4 out of 5

    carmie

    Very, very detailed and technical. I would refer to it heavily if I made my own masa.

  12. 5 out of 5

    George

    Fantastic book for those interested in the art of making torillas. It also has other basic/useful recipes (for salsas, enchiladas, etc)

  13. 5 out of 5

    Ben

    A great cookbook for real Mexican, getting away from the usual Tex-Mex stuff you see around town. One of my go to cookbooks when I'm actually making things on the weekend. A great cookbook for real Mexican, getting away from the usual Tex-Mex stuff you see around town. One of my go to cookbooks when I'm actually making things on the weekend.

  14. 4 out of 5

    Rose

    641.5 Ken

  15. 4 out of 5

    Miacatherine

    One of my favorite cookbooks. All about the tortilla!

  16. 5 out of 5

    Catherine Woodman

    the first regional Mexican cooking cookbook, and where I learned to make beans in a slow cooker--something that has made my life quite lovely since

  17. 4 out of 5

    Joe Cummings

    Review to follow

  18. 4 out of 5

    Carolyn

    Diana Kennedy is a goddess among excellent Mexican chefs.

  19. 4 out of 5

    Jaydub

    Kennedy is an exhaustive, thorough resource and wealth of Mexican cooking. I've made a handful of her recipes: namely the frijoles de olla/pot beans, braised pork with lentils, and a braised chicken dish. Her instructions are very clear and precise, and for a beginner cook that takes the time to read through the recipe will have no problems completing the dish. Some of the recipes are very unique and not what you would expect of Mexican cooking. I love that the recipes credit the source (if Kenn Kennedy is an exhaustive, thorough resource and wealth of Mexican cooking. I've made a handful of her recipes: namely the frijoles de olla/pot beans, braised pork with lentils, and a braised chicken dish. Her instructions are very clear and precise, and for a beginner cook that takes the time to read through the recipe will have no problems completing the dish. Some of the recipes are very unique and not what you would expect of Mexican cooking. I love that the recipes credit the source (if Kennedy obtained it from someone else) and the region of Mexico. I will be referring to this book and I thoroughly recommend it to anyone who wants add this to their cookbook library. One note that bothers me: Her all-or-nothing-attitude is a double-edged sword. Her passion and love for true, honest Mexican cuisine is admirable but it is to the detriment and progress of cooking in general--there is a rigid inflexibility with which she speaks in how to approach Mexican cuisine, which can be at times off-putting.

  20. 5 out of 5

    L B

    Indispensable.

  21. 4 out of 5

    Ashani

    I feel like I love this one than Rick's books about Mexican food. I feel like I love this one than Rick's books about Mexican food.

  22. 5 out of 5

    Data

    So far, very good. Spent my vacation in Mexico and learned to make blue corn and yellow corn tortillas from scratch. It takes a few more than 19 pats for the raw beginner to get a tortilla out of a ball of masa, though ,,,

  23. 5 out of 5

    Bob Gandossy

  24. 5 out of 5

    Andrea Irvin

  25. 5 out of 5

    Kris Garcia

  26. 4 out of 5

    Nicholas

  27. 4 out of 5

    maria clarissa quicho

  28. 4 out of 5

    Rebecca

  29. 5 out of 5

    Maurine Fischel

  30. 5 out of 5

    Alexis

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