The Essential Cuisines of Mexico

Three of Diana Kennedy's greatest books

Diana Kennedy, one of our preeminent cooking teachers and the grand dame of the culinary arts credited with introducing authentic Mexican cuisine to America, has come out with a cookbook that is a glorious celebration of the food she loves. She has compiled three of her greatest books, along with thirty new recipes, in The Essential Cuisines of Mexico (Clarkson Potter). With a vivid anthropological interest in the origins of the food, she tells amusing and enlightening tales that rival the delicious dishes (many of them discovered on journeys into obscure corners of her adopted homeland). Some of her latest discoveries, arroz a la tumbada (rice with shrimp) from Veracruz, and pollo en barbacoa comiteca (barbecued chicken) from Chiapas, are likely to become classics in any Mexican food lover's repertoire.