Name: The Essential Cuisines of Mexico
Price: 491.00 ZAR
Availability: InStock
Author: Diana Kennedy
ISBN: 9780307587725

portada The Essential Cuisines of Mexico

Type

Physical Book

Author

Diana Kennedy

Publisher

Clarkson Potter Publishers

Year

2009

Language

English

Pages

544

Format

Paperback

Dimensions

23.2 x 18.7 x 3.8 cm

Weight

0.79 kg.

ISBN

030758772X

ISBN13

9780307587725

Synopsis "The Essential Cuisines of Mexico "

Combining her three bestselling and classic books--The Cuisines of Mexico, Mexican Regional Cooking, and The Tortilla Book-- in one volume, Diana Kennedy has refreshed the classics and added more than thirty new recipes from different regions of Mexico. More than twenty-five years ago, when Diana Kennedy first 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 and she became recognized as the authority on Mexican food. Whether you turn to this book for the final word on tamales, recipes for tasty antojitos to serve with drinks, or superb tacos, you'll find there's no better teacher of Mexican food. How enviable to attempt Calzones del Diablo (yes, the Devil's Pants) for the first time, and what a pleasure to succumb to Diana's passion for Mexican food!

Diana Kennedy

(Author)

View Author's Page

Diana Kennedy, born as Diana Southwood (Loughton, March 3, 1923-Zitácuaro, July 24, 2022) was a chef, writer, and researcher of Mexican cuisine of British origin, recognized for her 9 books on the subject, including The Cuisines of Mexico, which began to change the way Americans viewed Mexican cuisine. Her work was the foundation for much of the work of Mexican chefs in the United States. Her cookbooks are distinctive because they are based on her fifty years of traveling through Mexico, interviewing and learning from all kinds of cooks in the country, and from almost every region. Her work, which has also documented edible native plants, has been digitized by the National Commission for the Knowledge and Use of Biodiversity. She received numerous awards for her work, including the Order of the Aztec Eagle from the Mexican government and membership in the Order of the British Empire.

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