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Rating: 
Summary: Should have been better
Review: I'm the biggest Diana Kennedy fan ever. I wouldn't be without her earlier books except MY MEXICO, which is good but for me not essential. This is a compilation and some things are cut, some are added and some recipes refer to the earlier books that this one volume is supposed to replace. An example is tamales. Her earlier books have pages of instructions and theories in addition to stories. Here, we get the same story but then are referred to CUISINES OF MEXICO for detailed instructions for tamale masa. CUISINES has overly-pedantic recipes in the style of MASTERING THE ART OF FRENCH COOKING so the update in style is welcome, but I wouldn't dream of not having the complete versions of the earlier books. Personally, I think her editor needs to be spanked.
Rating: 
Summary: Recipe Enciclopedia
Review: This book is the best Mexican cook book on the market. If you seriously love Mexican cooking, this cook book is absolutely essential. I first discovered Diana Kennedy from a friend who was also seriously addicted to good Mexican food in 1973. I immediately bought a copy of her first book, The Cuisines of Mexico, and authentic Mexican food began to appear in my kitchen. Mexican food is the only food I make, other than something that can go directly into the microwave. Believe me, if I can get good results with this cook book, you'll be a regular Julia Child by comparison. In fact, Diana Kennedy is a lot like Julia Child in many ways. Ms. Kennedy is an American who came to live in Mexico after she married a New York Times foreign correspondent. There, she learned Mexican food from the local people. Her book is full of beautiful tales about how people prepare and enjoy each dish. For years, she has offered cooking instruction, so she knows the kinds of things that people need to learn. For example, the book contains general information about what kind of equipment you need, basic descriptions of the various ingredients (which can get pretty complicated with the various chilies), and how to handle various ingredients for advance preparation (something I always do), storage, and freezing (something that always happens because I make so much). The reason I say that this is the book to have is because this book contains the essential material from her three earlier cook books (The Cuisines of Mexico, The Tortilla Book, and Mexican Regional Cooking) updated and improved. She has added more basic information and included 33 new recipes not in the originals (such as pico de gallo with peaches from the state of Mexico, rice with sea food from Veracruz, chicken in corn fungus sauce, many snacks from cantinas in Merida and Yucatan, and barbecued chicken from Chiapa). Concerned about how healthy your Mexican food is? By making it from scratch, you can leave out the pork lard that makes it so tasty, and substitute some healthy vegetable oil instead. Or you can broil rather than fry. You get the idea. It won't be authentic, but it will taste a lot better than most of the other healthy food you eat. Most of the wonderful flavor actually comes from the vegetables and seasonings rather than the oils. The book is broken out into the following sections: appetizers; Masa (corn meal) fantasies; tortillas and tortilla dishes; tamales; soups; soup stews; beans, rice, and pasta; egg dishes; light meals; salads; vegetables; sauces and relishes; meats; pork; beef; assorted meats; poultry; seafood; sweet yeast breads; desserts and cookies; drinks (included Craig Claiborne's favorite, Sangrita); and general information. After you have finished enjoying this book, I suggest that you make a Cinco de Mayo dinner or party an annual event. I always like to have Mexican food for my birthday, as well. Vaya con Dios!
Rating:
Summary: Authentic Mexican Cooking from Scratch for Non-Mexicans
Review: This book is the best Mexican cook book on the market. If you seriously love Mexican cooking, this cook book is absolutely essential. I first discovered Diana Kennedy from a friend who was also seriously addicted to good Mexican food in 1973. I immediately bought a copy of her first book, The Cuisines of Mexico, and authentic Mexican food began to appear in my kitchen. Mexican food is the only food I make, other than something that can go directly into the microwave. Believe me, if I can get good results with this cook book, you'll be a regular Julia Child by comparison. In fact, Diana Kennedy is a lot like Julia Child in many ways. Ms. Kennedy is an American who came to live in Mexico after she married a New York Times foreign correspondent. There, she learned Mexican food from the local people. Her book is full of beautiful tales about how people prepare and enjoy each dish. For years, she has offered cooking instruction, so she knows the kinds of things that people need to learn. For example, the book contains general information about what kind of equipment you need, basic descriptions of the various ingredients (which can get pretty complicated with the various chilies), and how to handle various ingredients for advance preparation (something I always do), storage, and freezing (something that always happens because I make so much). The reason I say that this is the book to have is because this book contains the essential material from her three earlier cook books (The Cuisines of Mexico, The Tortilla Book, and Mexican Regional Cooking) updated and improved. She has added more basic information and included 33 new recipes not in the originals (such as pico de gallo with peaches from the state of Mexico, rice with sea food from Veracruz, chicken in corn fungus sauce, many snacks from cantinas in Merida and Yucatan, and barbecued chicken from Chiapa). Concerned about how healthy your Mexican food is? By making it from scratch, you can leave out the pork lard that makes it so tasty, and substitute some healthy vegetable oil instead. Or you can broil rather than fry. You get the idea. It won't be authentic, but it will taste a lot better than most of the other healthy food you eat. Most of the wonderful flavor actually comes from the vegetables and seasonings rather than the oils. The book is broken out into the following sections: appetizers; Masa (corn meal) fantasies; tortillas and tortilla dishes; tamales; soups; soup stews; beans, rice, and pasta; egg dishes; light meals; salads; vegetables; sauces and relishes; meats; pork; beef; assorted meats; poultry; seafood; sweet yeast breads; desserts and cookies; drinks (included Craig Claiborne's favorite, Sangrita); and general information. After you have finished enjoying this book, I suggest that you make a Cinco de Mayo dinner or party an annual event. I always like to have Mexican food for my birthday, as well. Vaya con Dios!
Rating:
Summary: The Essential Cuisines of Mexico
Review: This is a marvelous complete collection of Diana Kennedy's Mexican recipes and is updated for current cooks. I love it .
Rating:
Summary: The Essential Cuisines of Mexico
Review: This is a marvelous complete collection of Diana Kennedy's Mexican recipes and is updated for current cooks. I love it .
Rating:
Summary: Recipe Enciclopedia
Review: This is the first book written by Diana Kennedy that I read, so I don't know how it compares with her previous books. I can say, however, that this is one of the most complete books on Mexican cuisine that I have found. I also like the fact that all of the recipes are as authentic as can be. My only dissapointment is that some recipes call for hard to get ingredients and are very labor intensive, but this is not Ms. Kennedy's fault, that is just the way aunthentic Mexican food is. Even if you don't prepare any of the recipes the book is highly enjoyable.
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