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From My Mexican Kitchen Techniques And Ingredients

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HC :
320 Pages
Clarkson Potter (Crown)
Pub. Date:
Sep 09, 2003
225 Color Photographs
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2004 IACP Award Nominee for International Category

The world-renowned authority on Mexican cooking returns with an encyclopedic exploration of the foods and cooking traditions she introduced to mainstream American cooks with The Essential Cuisines of Mexico. This comprehensive, fully illustrated guide to authentic techniques, equipment, and ingredients is the essential book for Diana Kennedy's millions of fans, as well as newcomers to Mexican cooking.

According to Bon Appetit magazine, Mexican cuisine is second only to Italian as the favorite of home cooks, and ingredients for Mexican dishes, once only available in ethnic groceries, can be found in chains like Whole Foods and many supermarkets and green markets. Diana Kennedy has devoted forty years to learning the secrets of Mexican cooking, and in this volume she shares her knowledge and expertise.

In detailed, engaging descriptions accompanied by beautiful photographs, Kennedy covers the most important ingredients in Mexican cuisine--from cheeses, beans, and rice to spices and fresh and dried chiles. Sections on techniques explain how to make tortillas, shred meats, fold tamales, and much more, with photographs to clarify each step. Throughout the book, recipes from Kennedy's own kitchen offer great ways for readers to try out new ingredients and new skills.

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