The Essential Cuisines of Mexico

The Essential Cuisines of Mexico Author Diana Kennedy
ISBN-10 9780553419115
Year 2014-04-23
Pages 544
Language en
Publisher Clarkson Potter
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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 Mérida. 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.

The Cuisines of Mexico

The Cuisines of Mexico Author Diana Kennedy
ISBN-10 0060915617
Year 1989-09-27
Pages 416
Language en
Publisher William Morrow Cookbooks
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A classic! The world's foremost authority on Mexican cuisine provides a mouth-watering array of delicious recipes. "She's taken a piece of the culinary world and made herself its queen."--New York

The Art of Mexican Cooking

The Art of Mexican Cooking Author Diana Kennedy
ISBN-10 0307383253
Year 2008-04-08
Pages 496
Language en
Publisher Clarkson Potter
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An exploration of Mexican cuisine presents recipes for main dishes, sauces and desserts, ranging for simple to sophisticated.

My Mexico

My Mexico Author Diana Kennedy
ISBN-10 9780292754478
Year 2013-10-20
Pages 487
Language en
Publisher University of Texas Press
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By universal acclaim, Diana Kennedy is the world’s authority on the authentic cuisines of Mexico. For decades, she has traveled the length and breadth of the country, seeking out the home cooks, local ingredients, and traditional recipes that make Mexican cuisines some of the most varied and flavorful in the world. Kennedy has published eight classic Mexican cookbooks, including the James Beard Award-winning Oaxaca al Gusto. But her most personal book is My Mexico, a labor of love filled with more than three hundred recipes and stories that capture the essence of Mexican food culture as Kennedy has discovered and lived it. First published in 1998, My Mexico is now back in print with a fresh design and photographs—ready to lead a new generation of gastronomes on an unforgettable journey through the foods of this fascinating and complex country.

Nothing Fancy

Nothing Fancy Author Diana Kennedy
ISBN-10 9781477308288
Year 2016-04-19
Pages 230
Language en
Publisher University of Texas Press
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Diana Kennedy is the world’s preeminent authority on authentic Mexican cooking and one of its best-known food writers. Renowned for her uncompromising insistence on using the correct local ingredients and preparation techniques, she has taught generations of cooks how to prepare traditional dishes from the villages of Mexico, and in doing so, has documented and helped preserve the country’s amazingly diverse and rich foodways. Kennedy’s own meals for guests are often Mexican, but she also indulges herself and close friends with the nostalgic foods in Nothing Fancy. This acclaimed cookbook—now expanded with new and revised recipes, additional commentary, photos, and reminiscences—reveals Kennedy’s passion for simpler, soul-satisfying food, from the favorite dishes of her British childhood (including a technique for making clotted cream that actually works) to rare recipes from Ukraine, Norway, France, and other outposts. In her inimitable style, Kennedy discusses her addictions—everything from good butter, cream, and lard to cold-smoked salmon, Seville orange marmalade, black truffle shavings, escamoles (ant eggs), and proper croissants—as well as her bêtes noires—kosher salt, nonfat dairy products, cassia “cinnamon,” botoxed turkeys, and nonstick pans and baking sprays, among them. And look out for the ire she unleashes on “cookbookese,” genetically modified foods, plastic, and unecological kitchen practices! The culminating work of an illustrious career, Nothing Fancy is an irreplaceable opportunity to spend time in the kitchen with Diana Kennedy, listening to the stories she has collected and making the food she has loved over a long lifetime of cooking.

Oaxaca Al Gusto

Oaxaca Al Gusto Author Diana Kennedy
ISBN-10 9780292722668
Year 2010-09-15
Pages 460
Language en
Publisher University of Texas Press
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Translation of: Oaxaca al gusto, el mundo infinito de su gastronomia.

Truly Mexican

Truly Mexican Author Roberto Santibanez
ISBN-10 9780470499559
Year 2011-04-19
Pages 264
Language en
Publisher John Wiley & Sons
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Introduces traditional Mexican sauces with recipes for authentic favorites, from tacos and tamales to braised short ribs adobo and red snapper papillotes in green mole and includes instructions on essential ingredients and techniques.

Mexico

Mexico Author Margarita Carrillo Arronte
ISBN-10 0714867527
Year 2014-10-27
Pages 704
Language en
Publisher Phaidon Press
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A New York Times Best Seller A Publishers Weekly Top Ten Cookbook (Fall 2014) "All my life I have wanted to travel through Mexico to learn authentic recipes from each region and now I don’t have to – Margarita has done it for me!" – Eva Longoria The first truly comprehensive bible of authentic Mexican home cooking, written by a living culinary legend, Mexico: The Cookbook features an unprecedented 700 recipes from across the entire country, showcasing the rich diversity and flavors of Mexican cuisine. Author Margarita Carrillo Arronte has dedicated 30 years to researching, teaching, and cooking Mexican food, resulting in this impressive collection of Snacks and Street Food, Starters and Salads, Eggs, Soups, Fish, Meat, Vegetables, Accompaniments, Rice and Beans, Breads and Pastries, and Drinks and Desserts. Beautifully illustrated with 200 full‐color photographs, the book includes dishes such as Acapulco‐style ceviche, Barbacoa de Pollo from Hidalgo, classic Salsa Ranchera, and the ultimate Pastel Tres Leches, each with notes on recipe origins, ingredients, and techniques, along with contributions from top chefs such as Enrique Olvera and Hugo Ortega.

Zarela s Veracruz

Zarela s Veracruz Author Zarela Martinez
ISBN-10 9780547347233
Year 2004-04-13
Pages 400
Language en
Publisher Houghton Mifflin Harcourt
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The state of Veracruz, a lush strip of land running the length of Mexico's eastern coast, is home to some of the easiest, lightest, and most varied food in Mexico's repertoire. To enjoy dishes like Seafood Salad in Avocado Halves, Garlicky Stir-Fried Shrimp, Orange-Flavored Chicken, and Mushroom Empanadas, you won't need to hunt down obscure chiles or master complicated techniques. Spanish influences — evident in accessible ingredients like olive oil, olives, capers, raisins, and almonds — give the state's cuisine a familiar Mediterranean character. At the same time, Veracruz's Caribbean orientation and powerful Afro-Cuban legacy offer plenty of choices for cooks who want kitchen adventure. In all, Zarela provides more than 150 choices, perfect for festive parties or ordinary suppers. Much more than a cookbook, Zarela's Veracruz is a mesmerizing travelogue and an absorbing portrait of Mexico's most exuberant state.

Mexican Everyday

Mexican Everyday Author Rick Bayless
ISBN-10 9780393241808
Year 2005-11-17
Pages 336
Language en
Publisher W. W. Norton & Company
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At last, a cookbook that brings Mexican food within easy reach: named to Food & Wine Magazine’s Year’s 25 Best Cookbooks as part of its annual Best of the Best cookbook. In his previous books, Rick Bayless transformed America's understanding of Mexican cuisine, introducing authentic dishes and cooking methods as he walked readers through Mexican markets and street stalls. As much as Rick loves the bold flavors of Mexican foods, he understands that preparing many Mexican specialties requires more time than most of us have. Mexican Everyday is written with the time sensitivities of modern life in mind. It is a collection of 90 full-flavored recipes—like Green Chile Chicken Tacos, Shrimp Ceviche Salad, Chipotle Steak with Black Beans—that meet three criteria for "everyday" food: 1) most need less than 30 minutes' involvement; 2) they have the fresh, clean taste of simple, authentic preparations; and 3) they are nutritionally balanced, full-featured meals—no elaborate side dishes required. Companion to a thirteen-part public television series, this book provides dishes you can eat with family and friends, day in and day out.

Yucat n

Yucat  n Author David Sterling
ISBN-10 9780292735811
Year 2014-03-30
Pages 576
Language en
Publisher University of Texas Press
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Winner, James Beard Foundation Best Cookbook of the Year Award, 2015 James Beard Foundation Best International Cookbook Award, 2015 The Art of Eating Prize for Best Food Book of the Year, 2015 The Yucatán Peninsula is home to one of the world's great regional cuisines. With a foundation of native Maya dishes made from fresh local ingredients, it shares much of the same pantry of ingredients and many culinary practices with the rest of Mexico. Yet, due to its isolated peninsular location, it was also in a unique position to absorb the foods and flavors of such far-flung regions as Spain and Portugal, France, Holland, Lebanon and the Levant, Cuba and the Caribbean, and Africa. In recent years, gourmet magazines and celebrity chefs have popularized certain Yucatecan dishes and ingredients, such as Sopa de lima and achiote, and global gastronomes have made the pilgrimage to Yucatán to tantalize their taste buds with smoky pit barbecues, citrus-based pickles, and fiery chiles. But until now, the full depth and richness of this cuisine has remained little understood beyond Yucatán's borders. An internationally recognized authority on Yucatecan cuisine, chef David Sterling takes you on a gastronomic tour of the peninsula in this unique cookbook, Yucatán: Recipes from a Culinary Expedition. Presenting the food in the places where it's savored, Sterling begins in jungle towns where Mayas concoct age-old recipes with a few simple ingredients they grow themselves. He travels over a thousand miles along the broad Yucatán coast to sample a bounty of seafood; shares "the people's food"at bakeries, chicharronerías, street vendors, home restaurants, and cantinas; and highlights the cooking of the peninsula's three largest cities—Campeche, Mérida, and Valladolid—as well as a variety of pueblos noted for signature dishes. Throughout the journey, Sterling serves up over 275 authentic, thoroughly tested recipes that will appeal to both novice and professional cooks. He also discusses pantry staples and basic cooking techniques and offers substitutions for local ingredients that may be hard to find elsewhere. Profusely illustrated and spiced with lively stories of the region's people and places, Yucatán: Recipes from a Culinary Expedition is the long-awaited definitive work on this distinctive cuisine.

From My Mexican Kitchen

From My Mexican Kitchen Author Diana Kennedy
ISBN-10 0609607006
Year 2003
Pages 320
Language en
Publisher Clarkson Potter
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Offers a resource of Mexican cooking traditions, foods, equipment, and preparation techniques, providing detailed descriptions and photographs of ingredients, traditional techniques, and dozens of recipes.

The Essentials of Classic Italian Cooking

The Essentials of Classic Italian Cooking Author Marcella Hazan
ISBN-10 9780752228044
Year 2012-01-26
Pages 736
Language en
Publisher Pan Macmillan
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Marcella Hazan is widely regarded as one of the greatest Italian cookery writers in the world and The Essentials of Classic Italian Cooking is her masterpiece, now reissued with a gorgeous new cover design. Aimed at cooks of every level, be they beginners of accomplished chefs, it is an accessible and comprehensive guide to authentic Italian cuisine and should find a place in the kitchen library of anyone who is passionate about good food. 'Has yet to be bettered ... my copy is splattered with gnocchi, tomato sauce, gravy and oil, but I wouldn't replace it for the world. It does what it says on the tin, and more.' Kate Colquhoun, ‘The Best 50 Cookbooks’, Independent ‘Brilliant’ Heston Blumenthal ‘There are dozens of Italian cookbooks on the market, but The Essentials Of Classic Italian Cooking is the only one you need to buy. No glossy photos; just 700 pages of wonderful recipes and instruction in basics such as bread-making. And all with the kind of detailed teaching left out of books that give more space to pictures than to text. A classic.’ Guardian ‘Truly indispensable’ – Nigel Slater

Real Mexican Food

Real Mexican Food Author Felipe Furentes Cruz
ISBN-10 9781849753982
Year 2014-02-21
Pages 144
Language en
Publisher Ryland Peters & Small
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Benito's Hat aims to deliver everything that is exciting and fresh about Mexican food to the people of Britain, banishing old perceptions of heavy, greasy Tex Mex. From the beaches of Baja and Cancun to the mountains of the Sierra Madre, Mexico has an incredible variety of vibrant flavours to offer. All of this rich culinary culture has inspired Benito's Hat's delicious burritos, tacos, soups and salads. Benito's Hat founder, Ben Fordham, and his Mexican chef Felipe Fuentes Cruz have created a cookbook show-casing their favourite dishes from the restaurant, plus many more from Felipe's collection of authentic recipes. In this fabulous cookbook, you'll find Snacks &Starters; Soups & Salads; Main Courses; Side Dishes; Salsas; Desserts; and Drinks. Mouth-watering recipes include guacamole with homemade corn tortilla chips, Benito's Hat burritos with beef birria, pico de gallo and salsa brava, tacos with sautéed prawns, garlic and paprika, refried beans with chorizo, Mexican flan and plenty of margaritas and fruit juices. Felipe Fuentes Cruz was born in Puebla, Mexico and has worked in the US, Spain and now London. While working in a Mexican restaurant in 2006, he met Ben Fordham , who had fallen in love with real Mexican food when he lived in Texas. They had the same dream of bringing great Mexican food to London and in 2008, Benito's Hat was born.