The Art of Mexican Cooking

by Diana Kennedy

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.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Food and Wine

544 pages, Hardcover

First published January 1, 1989

Reviews

[Larry Edwards · Rating 5 out of 5]

Simply put, this is a classic cookbook which should be on everyone's shelf. Not only are the dishes included delicious and authentic, the magical way in which Diana Kennedy writes shines brightly. This is one of those few cookbooks you can read for pleasure as well as cooking. Dammit, now I'm hungry!

[Catherine Woodman · Rating 4 out of 5]

the first regional Mexican cooking cookbook, and where I learned to make beans in a slow cooker--something that has made my life quite lovely since

[The Man from DelMonte · Rating 2 out of 5]

This is a love story to Mexican cooking. Unfortunately it's not a very good cookbook for the novice. There's a lot of to-ing & fro-ing as recipes refer to ingredients elsewhere in the book. Even quite simple things are couched in native terms, which is not a criticism, but more a reflection of the fact that what we think of as Mexican cuisine is defined by the popular notions we have about burritos and tacos etc.
I'm a keen cook and am not daunted by exotica but I found this book hard going to the point that it sits on the shelf unopened because it's more straightforward to go to the Interweb and get a recipe that I can use!

[Diane · Rating 5 out of 5]

This is my favorite Mexican cook book. Diana Kennedy writes in a way that gives you a sense of belonging. You get a feel for more than just the ingredients when you read her descriptions and explanations.

I love authentic cooking and Diana Kennedy takes you far beyond the Taco Belle fare we are all familiar with.

Chiles Jalapenos En Escabeche anyone?

[Shannon Clark · Rating 4 out of 5]

A great cookbook which I do not use nearly enough, have recently pulled it out and plan on working my way through many of the recipes inside. I met the author at a rare signing event here in San Francisco at the Ferry Building Farmers Market where I also had the pleasure of tasting a number of the dishes in the cookbook prepared by one of the food vendors at the market.

[El Keitho · Rating 5 out of 5]

if you have any interest in Mexican Cooking, this is a must read. I am a New Mexican from Albuquerque, but find our local cuisine rather one dimensional. I far prefer authentic Mexican cuisine and I use this book more than any other currently. even living in Albuquerque i find some of the ingredients sometimes hard to find.

[Rich · Rating 5 out of 5]

I love this book, but the crazy (and fun) thing is that I've made recipes from it for people, and more often than not, I'll get a comment like, "That's not Mexican food!". Lay your preconceptions aside when you pick this puppy up.

[Bari · Rating 5 out of 5]

forget about rick bayless, diana kennedy is where it's at when it comes to regional mexican cooking.

[Rose]

641.5 Ken

[Ben · Rating 4 out of 5]

A great cookbook for real Mexican, getting away from the usual Tex-Mex stuff you see around town. One of my go to cookbooks when I'm actually making things on the weekend.

[Rosa · Rating 4 out of 5]

authentic mexican food , a good book , but some foods are hard to make and time consuming ..but they are worth it.

[Carolyn · Rating 5 out of 5]

Diana Kennedy is a goddess among excellent Mexican chefs.

[Joe Cummings · Rating 5 out of 5]

Review to follow

[Jaydub · Rating 4 out of 5]

Kennedy is an exhaustive, thorough resource and wealth of Mexican cooking. I've made a handful of her recipes: namely the frijoles de olla/pot beans, braised pork with lentils, and a braised chicken dish. Her instructions are very clear and precise, and for a beginner cook that takes the time to read through the recipe will have no problems completing the dish. Some of the recipes are very unique and not what you would expect of Mexican cooking. I love that the recipes credit the source (if Kennedy obtained it from someone else) and the region of Mexico. I will be referring to this book and I thoroughly recommend it to anyone who wants add this to their cookbook library.

One note that bothers me: Her all-or-nothing-attitude is a double-edged sword. Her passion and love for true, honest Mexican cuisine is admirable but it is to the detriment and progress of cooking in general--there is a rigid inflexibility with which she speaks in how to approach Mexican cuisine, which can be at times off-putting.

[Melody · Rating 5 out of 5]

This book was an unexpectedly inspiring and moving book. It is full of Diane’s memories and recipes. The ingredients are described in a “this is what is best, but get this if the best is not attainable” manner that was necessary in a pre-internet world. But, now most things are readily available to anyone. The recipes are delicious. But, mostly it is inspiring to read the words of someone that found their true passion and spent the rest of their life perfecting it. I did not get any cringy culture stealing vibes from her…more of a hunger to learn as much as she could about something that meant the world to her. A lovely read.

[L B · Rating 5 out of 5]

Indispensable.

[Aasinathena · Rating 5 out of 5]

I feel like I love this one than Rick's books about Mexican food.

[Dray · Rating 5 out of 5]

Authoritative, and instructive. Wonderful.

[Dee · Rating 5 out of 5]

Never a more interesting cookbook or author!

[Mills College Library]

641.5972 K354a 2008