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Art of Mexican Cooking : Traditional Mexican Cooking for Aficionados by Diana Kennedy (1989, Hardcover)

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About this product

Product Identifiers

PublisherRandom House Publishing Group

ISBN-100553057065

ISBN-139780553057065

eBay Product ID (ePID)543405

Product Key Features

Book TitleArt of Mexican Cooking : Traditional Mexican Cooking for Aficionados

Number of Pages544 Pages

LanguageEnglish

TopicRegional & Ethnic / Mexican

Publication Year1989

IllustratorYes, Martinez-Ostos, Susana

GenreCooking

AuthorDiana Kennedy

FormatHardcover

Dimensions

Item Height1.8 in

Item Weight42.6 Oz

Item Length9.6 in

Item Width7.6 in

Additional Product Features

Intended AudienceTrade

LCCN89-017649

TitleLeadingThe

Dewey Edition22

Photographed byCalderwood, Michael

Dewey Decimal641.5972

SynopsisThe Art of Mexican Cookingis 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.

LC Classification NumberTX716.M4K44 1989