Books: Cooking by Cuisine -> Cooking Mexican
From My Mexican Kitchen: Techniques and Ingredients
Published: September 9, 2003
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Diana Kennedy published her first cookbook in 1972. It was about Mexican food. She has been learning more and writing more ever since. From My Mexican Kitchen takes the reader by the hand and explores the indigenous ingredients that make
Mexican food come alive, as well as the techniques handed down through the centuries for the right way to handle those ingredients. It's a book to combine with another, Kennedy's The Essential Cuisines of Mexico, for example.
The chapter headings
include: "Cheeses and Cream"; "Cooking Fats and Oils"; "Fresh and Dried Chiles"; "Fresh and Dried Herbs"; "Vegetables, Beans, and Fruits"; "Meat, Poultry, and Seafood"; "Rice and Pasta"; "Making Antojitos"; "Making Moles"; "Making Table Sauces"; "Making
Tamales"; "Making Tortillas"; "Making Vinegar"; "Making Yeast Breads"; and "Utensils". You'll find precise descriptions of ingredients as well as glowing illustrations, the techniques you need to prep any ingredients, and classic recipes to pull it all
together. There's also a glossary of cooking terms and sources for various ingredients.
This is a beautifully laid out and illustrated reference text. Probably no one but Diana Kennedy could produce such a book, in English. Her voice, as ever, is
clear and demanding, her instructions thorough and determined. She's a true instructor. Trust yourself to her care and you can rest assured that the foods you produce will be as close to the real thing as anyone working in print media can get you. It's
Diana Kennedy's magic at work. --Schuyler Ingle
Diana Kennedy has been called the "ultimate authority, the high priestess" of Mexican cooking, and with good reason. For more than forty years she has traveled through her
beloved adoptive country, researching and recording its truly extraordinary cuisine. Now Diana turns her attention to the book she readily admits "should have been written years ago."
Diana's objective in From My Mexican Kitchen: Techniques and
Ingredients is simple: to provide a guide to better understanding the ingredients Mexico has to offer and how best to prepare them. Her execution is little short of brilliant.
The book is invaluable to the novice eager for an introduction to
Mexican cooking, but it is equally important for the aficionados interested in refining and expanding their knowledge and skills.
From My Mexican Kitchen takes readers and cooks on a tour of the primary ingredients of the cuisine, from achiote and
avocado leaves to hoja santa, huauzontle, and the sour tunas called xoconostles-which are increasingly available in the United States. Diana unravels the dizzying array of fresh and dried chiles, explaining their uses and preparation; vibrant color
photographs at last take the guesswork out of identifying them!
Step-by-step photographs and Diana's trademark instructions (peppered with her over-the-shoulder asides) lead us through the proper techniques for making moles, tamales, tortillas,
and much more. Some highlights: chiles rellenos, frijoles de olla, salsa de jitomate, fresh corn tamales from Michoacand#225;n, and bolillos (Mexican bread rolls). These recipes provide a solid grounding for the new Mexican cook, and Diana then sends
readers to her earlier work for more advanced regional recipes.
Brilliantly photographed, with a text at once lively and authoritative, Diana Kennedy's From My Mexican Kitchen is the one book anyone interested in this food cannot afford to be
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