A new edition of the classic introduction to Mexican cuisine presents a host of authentic recipes for main courses, side dishes, sauces, and desserts, ranging from the simple to the sophisticated, accompanied by detailed instructions on traditional cooking techniques, background information on ingredients, and other helpful tips.

Mexican foods and flavours have infused American cooking. Now the average family is just as likely to prepare fajitas as pizza quesadillas as grilled cheese. And though many of the meals are a unique blend of American and Mexican known as Tex–Mex, the appetite for authentic Mexican food is growing stedily and has contributed to thMexican cuisine, e explosion of haute Mexican restaurants across the country. Dianna Kennedy is the established authority on authentic Mexican cuisine. In more than forty years spent in Mexico she has gained the knowledge and experience to be dubbed the Julia Child of Mexico. Revered for her extensive knowledge of ingredience, preparations, flavours and techniques, Kennedy crashed the category with THE ART OF MEXICAN COOKING in 1989. Now this masterwork reappears back in print, a completely redesigned edition perfect for contemporary chefs and home cooks everywhere

About the Author

Author:

Diana Southwood Kennedy

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ISBN:

9780307383259

Publish Date:

6/2008

Pages:

496

Publisher:

Clarkson Potter

Format:

Hardback

Availability:

Approximately 4 - 6 weeks
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