The Art of Mexican Cooking: Traditional Mexican Cooking for Aficionados: A Cookbook

Me encanto pero no tiene fotos ni nada a color

Diane Kennedy delivers (as I had heard before).It's legit the best mexican book my eyes have laid upon (and I've read quite a bunch).This is not an american-mexican food, it is about real, authentic, Mexican food that will leave you drooling just about the thought of having to taste something of it later on the day. Madame Kennedy sure knows how to talk to my heart (which is my stomach).

Soy mexicana y tuve una madre que fué una excelente cocinera y me enseñó muy bien. Tenía tiempo buscando un buen libro de cocina mexicana en inglés, pues tengo dos yernos y una nuera que sólo hablan inglés y les encanta la comida mexicana. En este libro Diana Kennedy reúne las mejores recetas de cocina mexicana, conservando su nombre original en español y dando medidas tanto en tazas, como en onzas y gramos, lo cual lo hace comprehensible y práctico para todos. Explica también el origen de la receta.

Quite an in depth book, well written with some beautiful drawings, please, do not be put off by some of the ingredients being awkward to locate, it IS worth the trouble. An excellent buy.

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 there are no fabulous color finished dish photos here designed to charm and seduce you into buying the author's book (see Bayless for that), but there are some useful black & white photos of some of the preparation steps. I have not found the lack of finished dish photos in this book to be problematic. Also, this is literally a cookbook, more an instruction of Mexican cooking technique and many great core recipes that make up the heart of the style. The creativity in how the elements are utilized and presented are left up to you. One should be prepared to spend some time in the kitchen for authentic Mexican cuisine. There's no escaping it. Although Kennedy also offers short cuts, good things from scratch often take time, more so when the ingredients are so humble as these. Apart from some of the salsas, these dishes will not "throw together" in 15 minutes (beginning to end), so I prep some parts one or two days before the meal. If you're into Mexican food on a regular basis, what works for me is to prepare "parts" regularly 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 (Tex-Mex, really) 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, only because I feel that one must have knowledge of the origins, the root, soul & necessity of the style before one can fully comprehend and appreciate the direction & concept of newer interpretations. I completely read Bayless' 'Authentic Mexican' & found it to be OK, but I found that I needed to have Kennedy's 'Art of Mexican Cooking.' It has more. It's the real deal and it has become absolutely indispensable for me, currently in my top 10 of collection of cookbooks.