From My Mexican Kitchen: Techniques and Ingredients
Diana Kennedy published her first cookbook in 1972. It was about Mexican food. She has been learning more and writing more ever since.From My Mexican Kitchentakes the reader by the hand and explores the indigenous ingredients that make Mexican food come alive, as well as the techniques handed down through the centuries for the right way to handle those ingredients. It's a book to combine with another, Kennedy'sThe Essential Cuisines of Mexico, for example.The chapter headings include: "Cheeses and Cream"; "Cooking Fats and Oils"; "Fresh and Dried Chiles"; "Fresh and Dried Herbs"; "Vegetables, Beans, and Fruits"; "Meat, Poultry, and Seafood"; "Rice and Pasta"; "Making Antojitos"; "Making Moles"; "Making Table Sauces"; "Making Tamales"; "Making Tortillas"; "Making Vinegar"; "Making Yeast Breads"; and "Utensils". You'll find precise descriptions of ingredients as well as glowing illustrations, the techniques you need to prep any ingredients, and classic recipes to pull it all together. There's also a glossary of cooking terms and sources for various ingredients.This is a beautifully laid out and illustrated reference text. Probably no one but Diana Kennedy could produce such a book, in English. Her voice, as ever, is clear and demanding, her instructions thorough and determined. She's a true instructor. Trust yourself to her care and you can rest assured that the foods you produce will be as close to the real thing as anyone working in print media can get you. It's Diana Kennedy's magic at work.--Schuyler Ingle