The Art of Mexican Cooking
ISBN-13:
9780553057065
ISBN-10:
0553057065
Author:
Diana Kennedy
Publication date:
1989
Publisher:
Bantam
Format:
Hardcover
544 pages
Category:
Mexican
,
Regional & International
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Edition: First Edition; --/Like New; An exceptional hardcover with a crisp dust jacket, a tight binding and an unmarked text. First edition, with a full number line. From a private smoke free collection. Shipping within 24 hours, tracking number and delivery Confirmation.
Book details
ISBN-13:
9780553057065
ISBN-10:
0553057065
Author:
Diana Kennedy
Publication date:
1989
Publisher:
Bantam
Format:
Hardcover
544 pages
Category:
Mexican
,
Regional & International
Summary
The Art of Mexican Cooking (ISBN-13: 9780553057065 and ISBN-10: 0553057065), written by authors
Diana Kennedy, was published by Bantam in 1989.
With an overall rating of 3.7 stars, it's a notable title among other
Mexican
(Regional & International) books. You can easily purchase or rent The Art of Mexican Cooking (Hardcover) from BooksRun,
along with many other new and used
Mexican
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $0.33.
Description
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.
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.
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