Mexican Recipes: Techniques and Ingredients

Diana Kennedy has been called the "ultimate authority, the high priestess" of Mexican cooking, and with good reason. For more than forty years she has traveled through her beloved adoptive country, researching and recording its truly extraordinary cuisine. Now Diana turns her attention to the book she readily admits "should have been written years ago."

Diana’s objective in From My Mexican Kitchen: Techniques and Ingredients is simple: to provide a guide to better understanding the ingredients Mexico has to offer and how best to prepare them. Her execution is little short of brilliant.

The book is invaluable to the novice eager for an introduction to Mexican cooking, but it is equally important for the aficionados interested in refining and expanding their knowledge and skills.

From My Mexican Kitchen takes readers and cooks on a tour of the primary ingredients of the cuisine, from achiote and avocado leaves to hoja santa, huauzontle, and the sour tunas called xoconostles - which are increasingly available in the United States. Diana unravels the dizzying array of fresh and dried chiles, explaining their uses and preparation; vibrant color photographs at last take the guesswork out of identifying them!

Step-by-step photographs and Diana’s trademark instructions (peppered with her over-the-shoulder asides) lead us through the proper techniques for making moles, tamales, tortillas, and much more. Some highlights: chiles rellenos, frijoles de olla, salsa de jitomate, fresh corn tamales from Michoacán, and bolillos (Mexican bread rolls). These recipes provide a solid grounding for the new Mexican cook, and Diana then sends readers to her earlier work for more advanced regional recipes.

Brilliantly photographed, with a text at once lively and authoritative, Diana Kennedy’s From My Mexican Kitchen is the one book anyone interested in this food cannot afford to be without.

From My Mexican Kitchen: Techniques and Ingredients

by Diana Kennedy, Michael Calderwood (Photographer)

Learn More About This Book. | Buy This Book Today!

Check out some of the other top Mecican cookbooks available today.

About Chile Pepper - Chile Pepper caters to people who have a taste for hot foods from all over the world. With a wealth of recipes, this bimonthly magazine will guide the reader through Mexico, Central America, the Caribbean, Eastern Europe, Asia, and Africa, as well as the Cajun, Texan and Southwestern cuisine of the U.S. in search of the spiciest of spicy foods.

Top Online Sources for Mexican Recipes

EPICURIOUS: RECIPE FILE: Mexican: Mexican recipies from magazines such as Bon Appétit and Gourmet.

RecipeSource: RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes.

Ortega Mexican Recipes: Over a hundred recipies from Ortega Foods and Nestlé USA.

The Low Fat Vegetarian Archive: Mexican recipes: Fat free and very low fat vegetarian recipes as well as information about healthy very low fat vegetarian diets. But you don't have to be vegetarian or eat low fat all the time to enjoy one of these recipes.

No matter how you spell it,
[ recipies, receipes, recepies, reciepes, recipie, receipe, receipts]
these Mexican food recipes are delicioso.



Guide to Mexico