Free Ebook The Art of Mexican Cooking: Traditional Mexican Cooking for Aficionados, by Diana Kennedy
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The Art of Mexican Cooking: Traditional Mexican Cooking for Aficionados, by Diana Kennedy
Free Ebook The Art of Mexican Cooking: Traditional Mexican Cooking for Aficionados, by Diana Kennedy
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About the Author
DIANA KENNEDY has devoted almost all of her fifty years in Mexico to studying the nation’s cuisine and culture. The author of The Art of Mexican Cooking, My Mexico, The Essential Cuisines of Mexico, and From My Mexican Kitchen, as well as Nothing Fancy in English and Spanish, she is considered the leading authority on Mexican food, and the government has awarded her its highest honor, the order of the Aztec Eagle..
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Product details
Hardcover: 512 pages
Publisher: Clarkson Potter; 2 edition (April 8, 2008)
Language: English
ISBN-10: 0307383253
ISBN-13: 978-0307383259
Product Dimensions:
7.7 x 1.6 x 9.4 inches
Shipping Weight: 2.4 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
64 customer reviews
Amazon Best Sellers Rank:
#80,918 in Books (See Top 100 in Books)
For my money, no other Mexican cookbook (printed in English) that I have seen beats Diana Kennedy's 'The Art of Mexican Cooking'. I closely peruse any and all that I find, which have been many. Kennedy is precise in her explanations, leading the reader through very flavorful and deeply authentic dishes that have always proven to be a success for me. Consequently, my guests and I are always thrilled with "Mex Night" at our place. Be advised that there are no fabulous color finished dish photos here designed to charm and seduce you into buying the author's book (see Bayless for that), but there are some useful black & white photos of some of the preparation steps. I have not found the lack of finished dish photos in this book to be problematic. Also, this is literally a cookbook, more an instruction of Mexican cooking technique and many great core recipes that make up the heart of the style. The creativity in how the elements are utilized and presented are left up to you. One should be prepared to spend some time in the kitchen for authentic Mexican cuisine. There's no escaping it. Although Kennedy also offers short cuts, good things from scratch often take time, more so when the ingredients are so humble as these. Apart from some of the salsas, these dishes will not "throw together" in 15 minutes (beginning to end), so I prep some parts one or two days before the meal. If you're into Mexican food on a regular basis, what works for me is to prepare "parts" regularly to keep in the fridge which can be thrown together in different ways to create various dishes at any time. I've cooked professionally for many years. That said, I previously (and ignorantly) dabbled in Mexican (Tex-Mex, really) food only at home, using no recipes for some time. Results were nothing to tell about. Then I bought Mad Coyote Joe's 'Gringo Guide to Mexican Cooking', a fun, short, starter book in the style and it got me hooked on the real flavors. But Joe's book offers only few recipes and I was needing more. Then there are the Rick Bayless books (if you need pictures - nothing wrong with that) which, while offering fancier, more "nouveau Mex" dishes, lacks the soul and depth that I feel with Kennedy's works, only because I feel that one must have knowledge of the origins, the root, soul & necessity of the style before one can fully comprehend and appreciate the direction & concept of newer interpretations. I completely read Bayless' 'Authentic Mexican' & found it to be OK, but I found that I needed to have Kennedy's 'Art of Mexican Cooking.' It has more. It's the real deal and it has become absolutely indispensable for me, currently in my top 10 of collection of cookbooks.
I was blessed to have been raised by a family of extraordinary Mexican cooks that had a broad knowledge of the best regional foods of Mexico, Yucatan, Oaxaca, Michoacan and now that I reside in the USA I miss not having access of such amazing food. Whenever I get the 'blues' for Mexican food I always grab this awesome book.For anyone from beginners to savvy connoisseurs of Mexican food, this book will provide an excellent reference of staple Mexican dishes. Diana Kennedy is the Julia Child of the Mexican Food scene and has many books. However, whenever I think of giving or recommending a book of Mexican food to someone, I always recommend this particular one. Happy Cooking!
Amazing and authentic! The tastes were just like my Mexican grandmother would make. I feel like I was able to recapture my own history being able to reproduce these wonderful dishes. Having the ability to prepare these restaurant quality dishes is priceless. Anyone who loves Mexican food should get this cookbook.
Diana Kennedy is THE expert to follow if you want to cook authentic mexican recipes. My extended family has used her cookbooks for years and this was a gift for a new family member.
Great simple straightforward book!! I ended up buying more of her books and thoes even have pics!!!can’t go wrong w this purchace!!
Easy to follow recipes and great explanations.
Diana Kennedy is to Mexico for the English-speaking world as Julia Child is to France. Her mastery of Mexican cooking and the stories she tells brings out an anthropological touch to this text. The recipes are FANTASTIC, simple to follow, and well explained. I'm amazed at the number of dishes included, from well known favorites like carnitas and enchiladas to ones I'd never heard of before in my life, had no idea what they were supposed to turn out like, tried, and was delighted with the results! Highly recommend for any cooking fiend with a passion for cuisines from around the world.
I have tried several Mexican cookbooks. This is the only one I kept, and I use it frequently. She has all my favorites and many new things to try. The recipes are reliable, well written, sized appropriately, and very tasty.
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