Harper & Row The cuisines of Mexico

by Diana Kennedy, Craig Claiborne (Foreword)

A classic! The world's foremost authority on Mexican cuisine provides a mouth-watering array of delicious recipes. "She's taken a piece of the culinary world and made herself its queen."--New York

Genres: Cookbooks, Food, Cooking

378 pages, Hardcover

First published October 1, 1972

Reviews

[Dennis · Rating 4 out of 5]

You'd think we'd be exposed to a much broader range of Mexican cooking than we are. Kennedy's cookbook really pulls its weight in introducing us to new flavors and combinations that are delicious and worth the trouble. There are only a few photos, so its 400 pages are packed with regional specialties and excellent advice on prep and substitutions.

[Terree Rola · Rating 5 out of 5]

Savvy culinarians and die-hard foodies know that Diana Kennedy is the Julia Child of Mexico. Diana was championing the regional differences in Mexico's food at a time when most Americans looked at Mexican food as Swanson's frozen dinners and Taco Bell. I cherish my autographed copy, and use it as a reference often.

[Dray · Rating 4 out of 5]

Although one of her first books and a little dated and/or supplanted by later books (by Diane) well worth reading. She really is one of, if not the, queen of Mexican cooking. Recommended, along with her other books.

[Kirk · Rating 5 out of 5]

this is one of the few cookbooks I can say that I have read cover to cover. a pleasure and a thrill to discover the ins and outs of my husband's native cuisine. I especially recommend the eggs poached in a tomato & poblano broth.

[Dora]

Haven't actually used her book much. It serves as a resource when I want to look something up about Mexican food.

[Patrick · Rating 5 out of 5]

this will be in my cookbook collection for reference.

[Bruce Williams · Rating 4 out of 5]

No gastro-porn here - just great food, instruction, and charm

[John Millard · Rating 5 out of 5]

A solid all around book to have for reference when dining ala Mexico.