Diana Kennedy Cookbooks & Recipes
Diana Kennedy is considered by many to be "the" authority on Mexican cooking. Ms. Kennedy spent more than 45 years traveling through Mexico gathering history, recipes, as well as cooking tips and techniques.
Throughout the years she has dedicated much of her life to translating that information into a series of cookbooks that are authoritative and some of the best resources for information about Mexican cuisine.
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Kennedy's first book was The Cuisines of Mexico written in 1972 Chile Rellenos (poblano peppers stuffed with meat filling) |
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Her second book title, The Tortilla Book, debuted in 1975 back when "a good tortilla was hard to come by". Enchiladas Zacatecas (cheese, chorizo sausage & potatoes) |
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Recipes from Regional Cooks of Mexico was printed in 1978 (Harper & Row 1978, revised as Mexican Regional Cooking, Harper Collins, New York, 1990) |
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Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food, a book of personal recipes, 1984 (Dial Press 1984, paperback North Point Press 1989, Ten-Speed Press, Berkeley, 1999) |
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The Art of Mexican Cooking, 1989 This cookbook was an instant classic when first published in 1989. It is considered one of the best Mexican cookbooks ever written. Salsa Mexicana (fresh tomato salsa) |
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My Mexico: A Culinary Odyssey with More Than 300 Recipes, 1998 In 1998 Kennedy published My Mexico which is both a compendium of over 300 recipes as well as her memoir. Mole Verde (green mole) |
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The Essential Cuisines of Mexico, 2000 Diana has combined her three classic books, The Cuisines of Mexico, Mexican Regional Cooking, and The Tortilla Book, in one volume, refining recipes when possible, bringing them up to date without losing the spirit of their generation. Old friends will be delighted to revisit these refreshed classics and to find more than thirty new recipes from different regions of Mexico. Among these discoveries are the very popular arroz a la tumbada (rice with seafood) from Veracruz, a pico de gallo with peaches from the state of Mexico, and tasty snacks from the cantinas of Mérida. |
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From My Mexican Kitchen: Techniques and Ingredients came out in September 2003. Another must-have for anyone truly interested in Mexican foods, cooking and history. The book has beautiful photos of ingredients, recipes, preparation techniques and the usual glossary. Corn Tortillas |
