From My Mexican Kitchen: Techniques And Ingredients

For forty years, Diana Kennedy has been studying the cuisine of Mexico: its methods; its ingredients; its character; its styles of preparation. It has been a love affair for her since arrival in 1957, and her passion for and knowledge of Mexican cooking is unsurpassed. So who better to create a first of its kind reference volume of Mexican cuisine?

This book is a complete, authoritative look at Mexican cooking, a book that will be celebrated for its thoroughness and held up as the definitive voice on the subject for years to come.

Topics covered include differing regional styles and their unique ingredients, traditional and modem cooking, methods of preparing corn, different ways to make tortillas, Mexican cuts of meats and commonly used seafood, use of fresh and dried beans, fruits, flowers, desserts, and detailed explanations of less common ingredients. A variety of recipes put the skills and knowledge Diana teaches to good use in one's own kitchen.

This book will teach, captivate, and inspire, securing Diana Kennedy's place among the great cooking teachers and authors of our time.