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The Tortilla Book
by
Diana Kennedy, the authoritative cultural missionary for the foods of Mexico, shows the incredible range of her imagination as she concentrates on one amazingly versatile ingredient: the humble tortilla. "No one touches Diana Kennedy when it comes to Mexican food."--New York magazine. 38 halftones and line drawings.
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Hardcover
Published
by HarperCollins Publishers
(first published October 1st 1989)
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This was a completely random find, rescued by my mom from a library collections purge. At first glance it looked like a dated 70's cookbook, and I admit to being suspicious about a seeming "outsider" writing about traditional Mexican food. I could not have been more wrong. Author Diana Kennedy brings a wealth of experience living in and traveling throughout Mexico for decades. The book showcases the humble building block of cooking, the tortilla, and branches off into different dishes using that
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Simply put, this is a classic cookbook which should be on everyone's shelf. Not only are the dishes included delicious and authentic, the magical way in which Diana Kennedy writes shines brightly. This is one of those few cookbooks you can read for pleasure as well as cooking. Dammit, now I'm hungry!
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I love Taco Tuesday, so I read this as an homage. I dig that she tried to incorporate traditional Mexican cooking and American ingredients in a very practical manner. A good cooking book with simple recipes and good advice, and most of all her love for Mexican cooking.
This is my favorite Mexican cook book. Diana Kennedy writes in a way that gives you a sense of belonging. You get a feel for more than just the ingredients when you read her descriptions and explanations.
I love authentic cooking and Diana Kennedy takes you far beyond the Taco Belle fare we are all familiar with.
Chiles Jalapenos En Escabeche anyone?
I love authentic cooking and Diana Kennedy takes you far beyond the Taco Belle fare we are all familiar with.
Chiles Jalapenos En Escabeche anyone?
A great cookbook which I do not use nearly enough, have recently pulled it out and plan on working my way through many of the recipes inside. I met the author at a rare signing event here in San Francisco at the Ferry Building Farmers Market where I also had the pleasure of tasting a number of the dishes in the cookbook prepared by one of the food vendors at the market.
if you have any interest in Mexican Cooking, this is a must read. I am a New Mexican from Albuquerque, but find our local cuisine rather one dimensional. I far prefer authentic Mexican cuisine and I use this book more than any other currently. even living in Albuquerque i find some of the ingredients sometimes hard to find.
I love this book, but the crazy (and fun) thing is that I've made recipes from it for people, and more often than not, I'll get a comment like, "That's not Mexican food!". Lay your preconceptions aside when you pick this puppy up.
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forget about rick bayless, diana kennedy is where it's at when it comes to regional mexican cooking.
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Given to my on my 29th birthday from my friend, Kathi.
Packing away now as we declutter the house, preparing to put it on the market.
Packing away now as we declutter the house, preparing to put it on the market.
authentic mexican food , a good book , but some foods are hard to make and time consuming ..but they are worth it.
Very, very detailed and technical. I would refer to it heavily if I made my own masa.
Fantastic book for those interested in the art of making torillas. It also has other basic/useful recipes (for salsas, enchiladas, etc)
A great cookbook for real Mexican, getting away from the usual Tex-Mex stuff you see around town. One of my go to cookbooks when I'm actually making things on the weekend.
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641.5 Ken
One of my favorite cookbooks. All about the tortilla!
the first regional Mexican cooking cookbook, and where I learned to make beans in a slow cooker--something that has made my life quite lovely since
Review to follow
Diana Kennedy is a goddess among excellent Mexican chefs.
Kennedy is an exhaustive, thorough resource and wealth of Mexican cooking. I've made a handful of her recipes: namely the frijoles de olla/pot beans, braised pork with lentils, and a braised chicken dish. Her instructions are very clear and precise, and for a beginner cook that takes the time to read through the recipe will have no problems completing the dish. Some of the recipes are very unique and not what you would expect of Mexican cooking. I love that the recipes credit the source (if Kenn
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Indispensable.
May 24, 2015
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So far, very good. Spent my vacation in Mexico and learned to make blue corn and yellow corn tortillas from scratch. It takes a few more than 19 pats for the raw beginner to get a tortilla out of a ball of masa, though ,,,
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