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| The Essential Cuisines of Mexico: Revised and updated throughout, with more than 30 new recipes. | 
 enlarge | List Price: $35.00
Buy New: $19.15
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Avg. Customer Rating:  (based on 13 reviews)
Sales Rank: 20971
Category: Book
Author: Diana Kennedy
Publisher: Clarkson Potter
Studio: Clarkson Potter
Manufacturer: Clarkson Potter
Label: Clarkson Potter
Languages: English (Original Language), English (Unknown), English (Published)
Media: Hardcover
Edition: 1
Number Of Items: 1
Pages: 544
Shipping Weight (lbs): 2.4
Dimensions (in): 9.3 x 7.7 x 1.8
ISBN: 0609603558
Dewey Decimal Number: 641.5972
EAN: 9780609603550
ASIN: 0609603558
Publication Date: October 17, 2000
Release Date: October 17, 2000
Availability: Usually ships in 1-2 business days
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Product Description
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 food.
Now a new generation has discovered that Mexican food is more 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 Mexico.
Diana 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 more than thirty new recipes from different regions of Mexico. Among these discoveries are the very popular arroz 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 Merida.
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 food.
Amazon.com Review
Can it be 30 years since Diana Kennedy's first cookbook was published? Since then, and due largely to her, Americans have learned that Mexican food isn't just burritos and combination plates, but a subtle, highly developed repertoire with roots in European as well as native Mexican cooking. The Essential Cuisines of Mexico combines in one book Kennedy's first three works, The Cuisines of Mexico, The Tortilla Book, and Mexican Regional Cooking. Updated and revised, and with 30 new recipes to make more than 300 in all, the compilation is instantly the definitive English-language exploration of Mexican cooking. In 20 chapters--from appetizers to sweets and drinks--the book presents old friends like Pozole de Jalisco and chile con queso, and new delights, including pico de gallo with peaches, Arroz a la Tumbada (rice with seafood), Pollo en Cuiclachoce (chicken in a sauce made with cuitlacoche, the wonderfully exotic corn fungus), snacks from Yucatan cantinas, and a delicious barbecued chicken from Chiapus. The recipe revisions reflect increased ingredient availability and our evolved appreciation of the Mexican palate (Kennedy now requires fresh poblano chilies in her Sopa de Elote, for example, and instructs that they be charred). The sections on masa "fantasies" and tortillas bring together a wide range of these corn-based treats, including Garnachas Yucatecas (delicious filled masa tartlets). With a comprehensive glossary and essays such as "A Weekend Barbecue in Oaxaca," the book reminds us of Kennedy's great contribution to our culinary pleasure, and the recipes that made it possible. --Arthur Boehm
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| Customer Reviews: Read 8 more reviews...
 Sara July 29, 2008
0 out of 1 found this review helpful
Diana Kennedy is the best in her field!! She is my cooking guru.
This is another of her many excellent cookbooks.
Bravo!!
The Essential Cuisines of Mexico June 19, 2008
0 out of 3 found this review helpful
I haven't tried any receipes yet since I just received it. But, this book has come highly recommended.
Still the best February 14, 2007
1 out of 2 found this review helpful
This is a re-issue of Kennedy's first two cook books, and they were getting hard to find. We bought this book for a friend who had just returned from Mexico, and wanted to try the cooking. It was an unqualified sucess. She started the first week she owned it, and by the second week, was hosting a Mexican dinner party. She found the instructions easy to follow and the ingrediants easy to come by. (San Francisco) There are other very good Mexican cookbooks and we own some, but we have ALL of Kennedys. It is hard to imagine a better book to start on.
Encyclopaedic but practical reference January 11, 2007
2 out of 4 found this review helpful
This is a very good cookbook covering the major cuisines of Mexico. It is a good cookbook to open one's eyes to the wider world of Mexican cuisine.
 Umm....Sprechen Sie Deutsch? April 6, 2006
17 out of 34 found this review helpful
Not for someone that doesn't have loads of spare time to devote to this. I think I'm a pretty good cook, and I'm used to working with cook books. But I found this book very overwhelming. There are no pictures, so you better already know the cuisine very well. Most cookbooks have at least a few pictures thrown in for inspiration -- or at least scenes of the environment where the dish originated. How else am I to evoke that Mexican feeling? Not from the book. Also, I was hoping I could get away with making something that would take less than 5 hours, but out of luck on that count too. You are supposed to make your own tortillas for every recipe, yeah right! That would be like making your own pasta every time you wanted to have dinner.
Perhaps if you had a house full of maids like the author to do all the hard stuff for you, but then they would probably not need this book!
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