The Essential Cuisines of Mexico: Revised and updated throughout, with more than 30 new recipes.

by Diana Kennedy

Hardcover, 2000


Call number

Latino, South American -- KEN

Call number

Latino, South American -- KEN


Clarkson Potter (2000), Edition: 1, Hardcover, 544 pages


More than 35 years ago, when Diana Kennedy published The Cuisines of Mexico, knowledge and appreciation of authentic Mexican cooking were in their infancy. Through Diana Kennedy, home cooks discovered a delicious and highly developed culinary tradition. The Cuisines of Mexico, The Tortilla Book, and Mexican Regional Cooking became bestsellers, and Diana Kennedy was recognized as the authority on Mexican food. In The Essential Cuisines of Mexico, Kennedy has combined these three well-known books in one volume, clarifying recipes when possible, bringing them up to date without losing the spirit of their generation. Discover refreshed classics from different regions of Mexico, such as the 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 Mérida. The Essential Cuisines of Mexico is your key to Kennedy's passion for Mexico and your passport to experiencing the best Mexican food in your own home--From publisher's description.… (more)

Physical description

544 p.; 9.48 inches

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