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Books: Cooking by Cuisine -> Cooking Mexican
The Art of Mexican Cooking
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by:
KENNEDY, DIANA
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Publisher:
Bantam
Published: October 1, 1989
ISBN: 0553057065
Format:Hardcover
Pages:544
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Book Description
From Publishers Weekly
The intrepid Kennedy ( The Cuisines of Mexico ) here gives us an excellent new collection of traditional Mexican recipes and keenly observed culinary habits, crisscrossing her adopted country with the zeal of Sir Francis Drake.
From a Yucatan fisherman she gathers regional secrets for preparing an octopus dish, and a recipe for steamed cactus is surrendered by a bus driver. Celebrating the increasing availability of Mexican ingredients in North America, and aiming "to perfect
things," Kennedy has modified recipes from previous books for partisans of "honest, authentic food," urging us to process tamale dough from dried corn and grind it at home. Plucking a chicken or stuffing blood sausage may be too much for the
faint-hearted, but accessible dishes are presented in abundance (e.g., Mexican masa ball soup). Kennedy's labor of love and scholarship belongs in the home library as a chronicle of culinary culture, regardless of whether or not cooks decide to turn
their kitchens into cantinas. Photos not seen by PW.
Copyright 1989 Reed Business Information, Inc.
Product Description:
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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