Books 30 Biography. Cocina Esencial de Mexico by Diana Kennedy. The Cuisines of Mexico by Diana Kennedy. Mexican Regional Cooking by Diana Kennedy.
The Tortilla Book by Diana Kennedy. Country Mexico. 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 i My rating reflects my feelings about the Kindle edition of this book. 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. 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. Apr 08, Cami rated it it was ok Shelves: cookbooks.
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 st Although the recipes in this book are excellent and authentic, as a cookbook it is very difficult to get into and follow. However, I rated it in view that it is a cookbook and hence, two stars. Feb 08, Alexandra rated it it was amazing.
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! 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. Nov 01, Jennifer rated it it was amazing Recommended to Jennifer by: mom. Shelves: best-beloved , culinary , non-fiction. 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.
May 20, Connie rated it it was amazing. 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.
Dec 24, Rebecca rated it it was amazing Recommends it for: people who love authentic cuisine of mexico. It is a must-have for anyone interested in Mexican cooking. It was The Cuisines of Mexico that prompted me to buy an aluminum molcajete and a tortilla press 36 years ago, when I was in my 20s.
Her books are always the first place I go whenever I have any question about any Mexican dish. The chef and owner of Tlamanalli , a restaurant in Teotitlan del Valle, Oaxaca, had been friends for 35 years at the time the documentary was filmed. She was suddenly forced to hustle. There was a dress designer, there was an actress.
And here I was, teaching them how to make papadzules. I mean, hardly anyone in Mexico knew how to make papadzules. It was fun. It was a start. Other cookbooks followed — cultural studies, really — and then appearances on cooking shows Martha Stewart adored her and then cooking shows of her own.
She never wanted children. Can you imagine? Instead, she gave herself to work. Do these things matter to her? But legacy is important. In a scene from the documentary, Carroll films Kennedy running a cooking camp at her home.
Some of the students are accomplished chefs. One owns three restaurants in Manhattan; another has five in Portland.
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