More than twenty-five years ago, when Diana Kennedy published The
Cuisines of Mexico, knowledge and appreciation of authentic Mexican
cooking were in their infancy. But change was in the air. Home
cooks were turning to Julia Child for an introduction to French
cuisine and to Marcella Hazan for the tastes of Italy. Through
Diana Kennedy they discovered a delicious and highly developed
culinary tradition they barely knew existed. The Cuisines of
Mexico, Mexican Regional Cooking, and The Tortilla Book became
best-sellers, and Diana Kennedy was recognized as the authority on
Mexican food.
Now a new generation has discovered that Mexican food is more than
chimichangas, that they can find fresh hierbas de olor (pot herbs,
including marjoram and Mexican bayleaf) and chilacas in their
markets. The book that will become indispensable in their kitchens
is The Essential Cuisines of Mexico.
Diana has combined her three classic books 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 Merida.
Newcomers will delight in Diana's "word pictures" -- descriptions
of her travels and discoveries -- and in her off-the-cuff comments.
Whether they turn to this book for the final word on tamales,
recipes for tasty antojitos to serve with drinks, or superb tacos,
they will find there is no better teacher of Mexican food. How
enviable to attempt for the first time Calzones del Diablo (yes,
the Devil's Pants), and what a pleasure to succumb to Diana's
passion for Mexican food.
"From the Hardcover edition."
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