The Essential Cuisines of Mexico

by Diana Kennedy

More than twenty-five years ago, when Diana Kennedy published The Cuisines of Mexico, knowledge and appreciation of authentic Mexican cooking were in their infancy. But change was in the air. Home cooks were turning to Julia Child for an introduction to French cuisine and to Marcella Hazan for the tastes of Italy. Through Diana Kennedy they discovered a delicious and highly developed culinary tradition they barely knew existed. The Cuisines of Mexico, Mexican Regional Cooking, and The Tortilla Book became best-sellers, and Diana Kennedy was recognized as the authority on Mexican food.

Now a new generation has discovered that Mexican food is more than chimichangas, that they can find fresh hierbas de olor (pot herbs, including marjoram and Mexican bayleaf) and chilacas in their markets. The book that will become indispensable in their kitchens is The Essential Cuisines of Mexico.

Diana has combined her three classic books in one volume, refining recipes when possible, bringing them up to date without losing the spirit of their generation. Old friends will be delighted to revisit these refreshed classics and to find more than thirty new recipes from different regions of Mexico. Among these discoveries are the very 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.

Newcomers will delight in Diana's "word pictures" -- descriptions of her travels and discoveries -- and in her off-the-cuff comments. Whether they turn to this book for the final word on tamales, recipes for tasty antojitos to serve with drinks, or superb tacos, they will find there is no better teacher of Mexican food. How enviable to attempt for the first time Calzones del Diablo (yes, the Devil's Pants), and what a pleasure to succumb to Diana's passion for Mexican food.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Food and Drink, Foodie

544 pages, Hardcover

First published October 17, 2000

Reviews

[Leighton · Rating 4 out of 5]

Put down the chalupa; this ain't Taco Bell. It's not even Rick Bayless, not that I'm down on him or anything. But I think he would agree that Diana Kennedy is the place to start if you want to learn to cook mole poblano, make your own tortillas (yes, it's worth every minute) and generally discover the richness and regional variety of Mexican cooking. I have run into only a couple of recipes that require an ingredient you can't easily get on Buford Highway. Good stuff. My only reservation about this book -- and it's not a criticism -- is that several of the recipes call for cuts of meat that Americans of my generation do not consider food. That's our provincialism, of course, but there it is. Still, I'm sure similar criticisms were possible when Kennedy wrote the book, and I'm glad she didn't compromise authenticity for the sake of easy acceptance.

[Cherie · Rating 2 out of 5]

Eh. Disappointingly meat-heavy. (I've been to Mexico and most of the times it wasn't that hard. Sigh.)

[Honest Mabel · Rating 4 out of 5]

very good

The problem I have is a) there are like no pictures b) this heft should be a physical tome of a reference guide for those who want authentic cooking. Thing of this as the joy of cooking for Mexican food

[Yaaresse · Rating 3 out of 5]

My rating reflects my feelings about the Kindle edition of this book. The content of this book is about a 4.5, but other non-content factors are closer to a 1.0.

I used to own this book. I remember it was very good, and I learned a lot from it. Somewhere, over the years, it disappeared, either borrowed and never returned or a sacrifice to the God of Moving or stolen by space aliens. Who knows? When I saw the Kindle format come up for a ridiculously cheap price, I thought I might replace it. As is my habit, I downloaded the sample to be sure. Even at an almost-free price, there's no point in obtaining it if I can't use it.

Glad I did that because the formatting of this book is terrible. Thing is, the more I think about it, the more I think it might not be too unlike the print formatting, but some things are not nearly as annoying on paper, and putting the ingredient list in bold, tightly-kerned ALL CAPS FONT is one of those things. Wordy instructions in long tightly-spaced paragraphs is another. Maybe I had more patience with that stuff 15+ years ago. My eyes were definitely younger and strong then.

Bottom line: The formatting of this is migraine bait. If you don't mind dealing with the font, aren't vegetarian, and can follow a recipe without needing a bunch of photos, it's well worth obtaining. For me, legibility is a priority in a cookbook, so I won't be replacing my MIA print edition.

[Cami · Rating 2 out of 5]

Although the recipes in this book are excellent and authentic, as a cookbook it is very difficult to get into and follow. The sections are set up regionally instead of the typical appetizers, entrees, dessert set-up of most cookbooks I encounter.
This is almost more interesting as book to read cover to cover, containing many interesting stories about the native Mexican cooks that the author received her tutelage and recipes from.
However, I rated it in view that it is a cookbook and hence, two stars.

[Alexandra · Rating 5 out of 5]

This is one of my favorite cookbooks. Reading and cooking the recipes in this book is both a culinary and cultural adventure. Tracing the history of colonization, indigenous foods, and the widely varying traditions of different regions of Mexico, Diane Kennedy has brought a lot of joy to my life and kitchen by making these cuisines available to a wider audience. I love cooking and eating the soups, moles, salsas, pescados and everything in between. Amazing food!

[Jennifer · Rating 5 out of 5]

Oh Diana Kennedy. I grew up with a copy of The Cuisines of Mexico; though I love my Essential Cuisines, whenever I'm sick in body or heart, it's that familiar oxblood leather-bound book that I turn to, huddled on the couch under an afghan, and it soothes me every time.

[Dave Laskowski · Rating 4 out of 5]

Diana knows her Mexican cooking

Full of very useful information and great recipes I, however, love Tex Mex despite Diana not liking it. I will try her recipes as well as Rick Bayless as they sound really good

[Allison · Rating 5 out of 5]

Another no nonsense cookbook: just recipes supplemented with information on techniques and ingredients. The recipes are accessible, i.e., not overly complicated or time-consuming, and the flavors are good. An excellent catalog of the variety of Mexican cuisine.

[Josh · Rating 3 out of 5]

A great reference but probably way too focused on authenticity to be a practical resource.

[Aasinathena · Rating 5 out of 5]

Diana's previous 3 books are bound together in this one ! What a nostalgic read this has been !

[Rico · Rating 5 out of 5]

Classic stuff. Essential reading for any serious cook/chef that loves Mexican food...

[loafingcactus · Rating 5 out of 5]

This book is from the era when non-Mexicans dominated the Mexican cookbook market. Fortunately we are now hearing more from Mexican chefs themselves and able to support them with our purchases. Nonetheless, this book is a massive work of anthropology as much as a cookbook and serves as a meaningful record of a geographic variety of Mexican cooking from the era it was written. I have even heard Mexicans use it to settle a disagreement on what makes up a particular dish.

Along with that value as a historic record, the recipes make sense and are easy enough to follow. The formatting of the ebook is perfectly adequate. Many ingredients, especially key fresh herbs, may be difficult to follow if you aren't in Mexico, the US southwest, or somewhere with a good Mexican grocery store.

[Kathleen · Rating 5 out of 5]

This features authentic recipes which the author deems the best version of the dish. Some are unusual, so even if you think you know Mexican Cuisine, this book is worth reading. She also includes anecdotes and backstory about the recipes. You may like reading it even if you don't cook.
The one thing holding me back from making some of these is that chiles are integral in the recipe. I share meals with someone who has an adverse reaction to them and couldn't remove them from most recipes without ruining them. There are still plenty I intend to try.

[Dray · Rating 4 out of 5]

This is quite a nice cookbook. One strength it has is recognizing the regional variations in flavors and seasonings, how the same dish can be made in many ways and taste quite different depending on where it is made. The book also delves into both well known types of food (tacos, tortillas etc) but adds a lot of depth in specialty foods that are lesser known outside Mexico. Just the salsa chapter is worth the read. Enjoy.

[Megan Arellano · Rating 4 out of 5]

This book shows its age from time to time, but it’s been a great primer for me. I reference it all the time. Has all the iconic dishes (that I know anyway) from Mexican gastronomy. Pozole recipe got me some serious abuelita cred.

[Margery Osborne · Rating 5 out of 5]

must read

[Connie · Rating 5 out of 5]

One of the things I love about Diana Kennedy's cookbooks, is that it's not just the recipes. There is also commentary about ingredients, experiences, and people she has met, which makes her cookbooks far more engaging.

[Rebecca · Rating 5 out of 5]

I constantly discover new and wonderful recipes in this book. The recipes taste authentic and wonderful! You'll impress your family and guests with any dish from Kennedy's recipes.

[Brian Mcdaniel · Rating 1 out of 5]

Read it only for the anthropological interest. Its easier to put together basic mexican food yourself by mixing and matching elements found at the local mexican grocery.

[Ivonne]

20.00

[Mills College Library]

641.5972 K354e 2000