The cuisines of Mexico | 
|  | | | Title: | The cuisines of Mexico | | Author: | Diana Kennedy | | Publisher: | Harper & Row | | Type: | Book / Hardcover | | Publication Date: | , 1972 | | ISBN / ISBN-13: | 0060123443 / 9780060123444 | | List Price: | $18.50 | | Amazon Price: | $20.00 (via Amazon marketplace seller) | | | |
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Product Description
A classic! The world's foremost authority on Mexican cuisine provides a mouth-watering array of delicious recipes. "She's taken a piece of the culinary world and made herself its queen."--New York
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Customer Reviews:
• Esta Comida Es Tan Rica! 01 December, 2005
This is actually the second authentice Mexican cuisine cookbook that I have purchased. The recipes are very authentic (from what my Mexican friends have told me) and I can tell you from personal knowledge that the recipes are delicious. Among my favorites are the frijoles recipes and duck mole. I would consider this book a must have for any kitchen that serves or seeks to serve authentic Mexican food.
- Reviewed by customer ID: A2SJG8M00S7MBX
• All Hail Diana, Goddess/documentarian Of Mexican Cuisine 13 May, 2008
I am currently on my second copy of this book. Someone 'borrowed' my first copy and never returned it--if you have a copy with recipes for scampi, minestrone, and dolmas handwritten on the back pages, please email them to me! And do try them, they are wonderful.
For many years, it was difficult (if not impossible) to find a really good Mexican food cookbook that contained truly authentic recipes. I'd seen books that purported to offer recipes for 'Mexican' foods, only to discover that they just weren't quite right--example: one had a recipe a for a batter, claiming that flour tortillas are 'Mexican crepes'! When I originally discovered the tome, The Cuisines of Mexico, on the bookshelf of a friend, I became entranced.
Not only did the author of this book go to great lengths and difficulties to research authentic recipes and methods, but she also painstakingly tested and recorded her observations. Something I've noticed over the years is that recipes, like language, often drift from their origins until it is nearly impossible to discern how they used to be made. With this book, you get the best of all worlds--both original recipes/methods, as well as adaptations and suggestions/room for modernizing recipes and techniques.
After reading about how a simple dish of Mexican rice cooked over an open fire tasted and smelled to Ms. Kennedy, I adapted a recipe using fresh (homegrown) tomatoes and peppers--roasted on the barbeque using mesquite chips to give them that nice smoky flavor she found so wonderful--that I cook in my rice cooker. All of my friends (many of which are of Mexican descent) say it is 'the best.' At our town barbeques, it is invariably the first thing gone--and I have a really big rice cooker. Thank you, Ms Kennedy.
All hail Diana!
- Reviewed by customer ID: AJXNVVQCJ1LT6
• A Great Cookbook For A Great Cuisine 12 January, 2007
Several factors have conspired to keep most North Americans
and Europeans from grasping the wonder and complexity of
Mexican food.
First, there's the smoke screen created by greasy-spoon and
fast-food imitations. It's hard to imagine great tastes when
you've just gobbled down a two-buck taco that smells a bit
funny. In fact, it's hard to find real examples of wonderful
Mexican food outside of that country.
Then there's the question of fashion: in the first
world we are eating a slimmer and healthier cuisine these
days and a lot of Mexican dishes with their high saturated
fat and sodium, seem to be the opposite of that.
There's also the problem of hard-to-find ingredients and the
taste of cornmeal which is problematic for those of us
raised on wheat-breads and pasta.
So Diana Kennedy's The Cuisines of Mexico is both a cook-
book and a revelation. Just the acknowledgement that there
are more than one Mexican cuisine will be a surprise for many.
Her discussion of the ingredients and procedures of those
cuisines will be a revelation to even most sophisticated
cooks. This discussion comprises the first of three parts of
the book and as a prod to the imagination, is worth the price
of the book. Kennedy's view of kitchen equipment is Mexico-
centric and one could imagine an update that included more
on food processors, blenders and pressure cookers.
Then the recipes begin. Contrary to the title's promise, they
are not organized geographically, but rather by food type. Some
of these recipes are breathtaking. Two moles, the poblano and
the green mole with duck will probably change the way you
think about stews forever.
The recipes for beans could keep you entertained for a month.
Frijoles colados y refritos a la Yucateca can be modified to
make an almost-instant treat that's remarkably healthy. (see
the Amazon.com site for Beano )
You should also take some time to learn from Buñuelos (fritters)
and the remarkable Budins-puddings that unite vegetables and
cheese.
This book is the perfect gift for any imaginative cook.
--Lynn Hoffman, author of THE NEW SHORT COURSE IN WINE and
the forthcoming novel bang BANG from Kunati Books.ISBN
9781601640005
- Reviewed by customer ID: A15J07RXB3W0YX
• A Wonderful Book With Truly Authentic Recipes! 20 May, 2007
Diana Kennedy's The Cuisines of Mexico is a fabulous book for those who are interested in making the best tasting Mexican food you have ever had. Not only are the recipes fantastic, but she also includes detailed explanations of ingredients and a pronunciation guide. This book is worth every penny just for part one, which is the ingredients and procedures. You will learn everything you need to know in order to cook truly authentic and fantastic Mexican food.
While Diana Kennedy does offer a source list for ingredients, I would like to add that the online store Mesa Mexican Foods offers many of the authentic Mexican ingredients needed to make Diana's great dishes.
- Reviewed by customer ID: A2ZLB9FXHMKY5P
• Make Your Own Mole!!! 16 January, 2005
We've had this book for years and have enjoyed most recipes - there was one lackluster soup we tried. The duck mole is so amazing and easy!! We even tried it with watercress in place of radish leaves and used leftover cornmeal & ground walnuts (used to coat our souffle pans) in addition to the pumkin seeds she calls for - excellent! We finally mastered her Mexican rice - you really do need to put the cloth on it at the end - but so delicious!!! The turkey mole makes for a great change for Thanksgiving!
- Reviewed by customer ID: A2LH4Y0WZB5COO
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