Download Your Copy From My Mexican Kitchen: Techniques And Ingredients Originated By Diana Kennedy Distributed In Paperback
Kennedy's new book on Mexican cooking is the gold standard for books on country / regional cuisines, The credit to Ms. Kennedy is enhanced by the fact that the material in the book was quite plainly not written and produced by a team, The depth of the material is Words cannot do justice to my high opinion of this outstanding cooking resource, Ms. Diana Kennedy whom I already held in high esteem as the Julia Child of authentic Mexican cuisine has outdone herself, She not only answered every unanswered question I had about Is the key to happiness having a great love who is nice enough to kick the bucket many years before you Or, dreaming of a ripe tomato while shivering through another Illinois winter From My Mexican Kitchen: Techniques and Ingredients by Diana Kennedy conjures up I loved this book and easy to follow.
Diana Kennedy is a great cook and every recipe is a delight, I have done most of her recipes Diana Kennedy has been called the ultimate authority, the high priestess of Mexican cooking, and with good reason.
For than forty years she has traveled through her beloved adoptive country, researching and recording its truly extraordinary cuisine, Now Diana turns her attention to the book she readily admits should have been written years ago,
Dianas objective in From My Mexican Kitchen: Techniques and Ingredients is simple: to provide a guide to better understanding the ingredients Mexico has to offer and how best to prepare them.
Her execution is little short of brilliant,
The book is invaluable to the novice eager for an introduction to Mexican cooking, but it is equally important for the aficionados interested in refining and expanding their knowledge and skills.
From My Mexican Kitchen takes readers and cooks on a tour of the primary ingredients of the cuisine, from achiote and avocado leaves to hoja santa, huauzontle, and the sour tunas called xoconostleswhich are increasingly available in the United States.
Diana unravels the dizzying array of fresh and dried chiles, explaining their uses and preparation vibrant color photographs at last take the guesswork out of identifying them!
Step by step photographs and Dianas trademark instructions peppered with her over the shoulder asides lead us through the proper techniques for making moles, tamales, tortillas, and much.
Some highlights: chiles rellenos, frijoles de olla, salsa de jitomate, fresh corn tamales from Michoacn, and bolillos Mexican bread rolls, These recipes provide a solid grounding for the new Mexican cook, and Diana then sends readers to her earlier work for advanced regional recipes,
Brilliantly photographed, with a text at once lively and authoritative, Diana Kennedys From My Mexican Kitchen is the one book
anyone interested in this food cannot afford to be without.
.