Kennedy combines the texts of three previous books, The Cuisines of Mexico, Mexican Regional Cooking, and The Tortilla Book, into one volume, refining recipes when possible, bringing them up to date without losing the spirit of their generation.
How enviable to attempt Calzones del Diablo (yes, the Devil\'s Pants) for the first time, and what a pleasure to succumb to Diana\'s passion for Mexican food.
Whether you turn to this book for the final word on tamales, recipes for tasty antojitos to serve with drinks, or superb tacos, you\'ll find there\'s no better teacher of Mexican food.
Through Diana Kennedy, they discovered a delicious and highly developed culinary tradition they barely knew existed and she became recognized as the authority on Mexican food.
Home cooks were turning to Julia Child for an introduction to French cuisine and to Marcella Hazan for the tastes of Italy.
But change was in the air.
More than twenty-five years ago, when Diana Kennedy first published The Cuisines of Mexico , knowledge and appreciation of authentic Mexican cooking were in their infancy.
Combining her three bestselling and classic books-- The Cuisines of Mexico, Mexican Regional Cooking, and The Tortilla Book -- in one volume, Diana Kennedy has refreshed the classics and added more than thirty new recipes from different regions of Mexico.
Kennedy combines the texts of three previous books, The Cuisines of Mexico, Mexican Regional Cooking, and The Tortilla Book, into one volume, refining recipes when possible, bringing them up to date without losing the spirit of their generation
