9780307383259-0307383253-The Art of Mexican Cooking: Traditional Mexican Cooking for Aficionados: A Cookbook

The Art of Mexican Cooking: Traditional Mexican Cooking for Aficionados: A Cookbook

ISBN-13: 9780307383259
ISBN-10: 0307383253
Edition: 2
Author: Diana Kennedy
Publication date: 2008
Publisher: Clarkson Potter
Format: Hardcover 512 pages
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Book details

ISBN-13: 9780307383259
ISBN-10: 0307383253
Edition: 2
Author: Diana Kennedy
Publication date: 2008
Publisher: Clarkson Potter
Format: Hardcover 512 pages

Summary

The Art of Mexican Cooking: Traditional Mexican Cooking for Aficionados: A Cookbook (ISBN-13: 9780307383259 and ISBN-10: 0307383253), written by authors Diana Kennedy, was published by Clarkson Potter in 2008. With an overall rating of 4.2 stars, it's a notable title among other Gourmet (Cooking Methods, Mexican, Regional & International) books. You can easily purchase or rent The Art of Mexican Cooking: Traditional Mexican Cooking for Aficionados: A Cookbook (Hardcover) from BooksRun, along with many other new and used Gourmet books and textbooks. And, if you're looking to sell your copy, our current buyback offer is $5.72.

Description

This indispensable cookbook, an instant classic when first published in 1989, is now back in print with a brand-new introduction from the most celebrated authority on Mexican cooking, Diana Kennedy. The culmination of more than fifty years of living, traveling, and cooking in Mexico, The Art of Mexican Cooking is the ultimate guide to creating authentic Mexican food in your own kitchen, with more than 200 beloved recipes as well as evocative illustrations.

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

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