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Learn to COOK - The Art of Mexican Cooking
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List Price: $30.00
Our Price: $19.80
Your Save: $ 10.20 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: Clarkson Potter
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Average Customer Rating: 
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Binding: Hardcover
Dewey Decimal Number: 641.5972
EAN: 9780307383259
ISBN: 0307383253
Label: Clarkson Potter
Manufacturer: Clarkson Potter
Number Of Items: 1
Number Of Pages: 512
Publication Date: 2008-04-08
Publisher: Clarkson Potter
Release Date: 2008-04-08
Studio: Clarkson Potter
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Editorial Reviews:
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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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Spotlight customer reviews:
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Customer Rating:
Summary: Terrific
Comment: A classic. Excellent book with recipes from around Mexico. Very informative sections on basics of authentic Mexican cooking. If you're ready to move beyond gringo burritos and enchiladas, this is the book for you.
Customer Rating: 
Summary: Very good recipes from simple to more involved
Comment: I have owned this book for several years. Some ingredients are hard to find but can be adapted. Everyone loves the chorizo rice recipe when I make it for work and my kids love the mexican rice recipe. My husband loves all of them. I enjoy the introductions about the recipe and where she found it. Out of the many cookbooks I have, this one is often used.
Customer Rating:
Summary: Get this while you can still find it used.
Comment: This is not a book for beginning cooks. Most of the recipes are arduously complicated, but I've been using it for years with great results. I use Mexico the Beautiful more because it's a little more realistic in terms of how long one is willing to spend making a "simple" dish. Mrs. Kennedy reminds me a lot of Rose Bernbaum of The Cake Bible in slavish dedication to detail. Apart from the time required to make some of these dishes, they are indeed quite authentic. I've lived in Mexico for years and all my Mexican friends enjoy these recipes. If you're serious about graduating from Taco Bell sludge, get this book. It will make an expert out of you.
Customer Rating:
Summary: Outstanding
Comment: I keep renewing this book from the library...can't wait until it's in stock so I can finally own it. I lived in Mexico for a year, fell in love with the food, and now have discovered that I never even ate as well as Diana Kennedy must cook. Now I'm obsessed and force my boyfriend to eat homemade Mexican every single night (not really a punishment.)
Customer Rating:
Summary: The best chile relleno recipe in the World -- ambrosia!
Comment: My idea of heaven is a meal with savory black beans, fresh tortillas, a couple of chile rellenos in a tomato/garlic/cinnamon broth, finished off by a curdy sweet flan for dessert. Diana Kennedy steps you through the processes of each dish, and adds all the little touches to get it JUST right! Some will dispute my choices, I suppose, and prefer a turkey breast and thighs in a chile/ chocolate mole sauce, or maybe the traditional September treat of chiles en nogada (ground pork inside freshly roasted green chiles, covered with a white walnut sauce, sprinkled with persimmon seeds). She has all the recipes, they're all great.
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