The Art of Mexican Cooking
by Diana Kennedy
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Book Summary Information
Author: Diana KennedyEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2008-04-08
ISBN: 0307383253
Number of pages: 512
Publisher: Clarkson Potter
Book Reviews of The Art of Mexican Cooking
Book Review: A "top 5" favorite
Summary: 5 Stars
For my money, no other Mexican cookbook (printed in English) that I have seen beats Diana Kennedy's 'The Art of Mexican Cooking'. I closely peruse any and all that I find, which have been many. Kennedy is precise in her explanations, leading the reader through very flavorful and deeply authentic dishes that have always proven to be a success for me. Consequently, my guests and I are always thrilled with "Mex Night" at our place. Be advised that the book has no pictures, but there are some useful sketches. I have not found the lack of finished dish photos in this book to be problematic.
One should be prepared to spend some time in the kitchen for authentic Mexican quisine. There's no escaping it. Good things from scratch often take time, moreso when the ingredients and time honored methods are so humble as these. Kennedy offers good short cuts, but still, time is generally essential in flavorful, sumptious meal preparation - 'nuf said. Since these dishes will not "throw together" in 15 minutes (beginning to end), I prep some parts one or two days before the meal. What's cool, is preparing "parts" each day to keep in the fridge which can be thrown together in different ways to create various dishes at any time.
I've cooked professionally for many years. That said, I previously (and ignorantly) dabbled in Mexican food only at home, using no recipes for some time. Results were nothing to tell about. Then I bought Mad Coyote Joe's 'Gringo Guide to Mexican Cooking', a fun, short, starter book in the style and it got me hooked on the real flavors. But Joe's book offers only few recipes and I was needing more. Then there are the Rick Bayless books (if you need pictures - nothing wrong with that) which, while offering fancier, more "nouveau Mex" dishes, lacks the soul and depth that I feel with Kennedy's works. I completely read Bayless' 'Authentic Mexican' & I like Bayless OK, but I found that I needed to have Kennedy's 'Art of Mexican Cooking.' It had more. It's the real deal and it has become absolutely indispensible, in my top 5 of a quite large collection of cookbooks.
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