The Art of Mexican Cooking
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Signed by author on half title page without inscription. Second Edition. Bookseller Inventory # 1-2-943
About this title:
The dishes included, favorites from all the regions of Mexico, range from sophisticated to pure and simple, but they all share an intrinsic depth of taste. Aficionados will go to great lengths to duplicate the authentic dishes (and Kennedy tells them exactly how), but here too is a wealth of less complicated recipes for the casual cook in search of the unmistakable flavors of a bold cuisine.
Kennedy shares the secrets of true Mexican flavor: balancing the piquant taste of chiles with a little salt and acid, for instance, or charring them to round out their flavor; broiling tomatoes to bring out their character, or adding cumin for a light accent. By using Kennedy?s kitchen wisdom and advice, and carefully selecting produce that is now readily available in most American markets, cooks with an appetite for Mexican cuisine?and Kennedy devotees old and new?can at last serve and enjoy real Mexican food.
?This is the ultimate in Mexican cooking from the world?s leading authority.?
?Paula Wolfert, author of The Cooking of South-West France
From the Publisher: The Art Of Mexican Cooking is 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.
Title: The Art of Mexican Cooking
Publisher: Clarkson Potter
Publication Date: 2008
Book Condition: Collectible: Like New
Dust Jacket Condition: Like New
Signed: Signed by Author
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