Download Ebook Recipes from the Regional Cooks of Mexico, by Diana Kennedy
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Recipes from the Regional Cooks of Mexico, by Diana Kennedy
Download Ebook Recipes from the Regional Cooks of Mexico, by Diana Kennedy
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Product details
Hardcover: 288 pages
Publisher: HarperCollins; 1st edition (November 1, 1978)
Language: English
ISBN-10: 0060123486
ISBN-13: 978-0060123482
Package Dimensions:
9.3 x 7.2 x 1.2 inches
Shipping Weight: 1.9 pounds
Average Customer Review:
4.8 out of 5 stars
9 customer reviews
Amazon Best Sellers Rank:
#609,627 in Books (See Top 100 in Books)
Very nice collection of regional recipes from many regions of Mexico. Many are from Mexico City restaurants. Good information on ingredients, cooking equipment & different cooking techniques. There is also a guide to vocabulary & pronunciation. The author must have spent a good amount of time translating these recipes in order to publish this book.
Diana Kennedy is fabulous. I collect cookbooks and have several of hers. If you want authentic Recipes this is the book. I make her Drunken Bean Soup and her Chiapas Roast Pork among other things. The book was in good condition just as the seller stated
quintessential Mexican cookbook
Replaced old copy!
Great!
Very happy with both product and seller!
I have been working with this book and cooking from it for over 25 years. I must have bought my original copy when it first came out and it has been worth every moment I have owned it. It has taught me a passion for cooking that I never thought possible...and a passion for food that has ruined every restaurant experience I have had since. If you take the time to really learn how to cook this food...and try your darndest to get as many of the ingredients as you can when you try a dish...your experience will be unmatched. WOW, is about all I have to say whenever I try another recipe out of this book. At this point the binding on my book has practically disintegrated, half of the pages are stained from cooking oil and mole sauce...and it just gets better every year.Yeah, I have a passion for this book and for this food. Diana Kennedy is a goddess in my world...we are so lucky that she took the time to find these things for us before they were lost in a sea of fast food and cheap "mexican"...Now, for the practical side of things...there are techniques to learn, equipment to have...a molcajete is essential...so is a blender, comal and food processor. You will need to take time to practice things like broiling tomatoes, roasting and peeling chilies, making homemade sour cream and maybe even growing some of your own herbs like epazote. But you will be entering a world of real food, made with your own hands that has flavor beyond your expectations...and no, it's not all hot and spicy...necessarily.
If you're tired of Mexican food that tastes of pizza and cheese, you are ready for the regional cooking of Mexico. At first the recipes seem austere, but on the plate they are rich and filled with subtle earthy flavors. For the serious cook.
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