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From My Mexican Kitchen: Techniques and Ingredients By Diana Kennedy,

  • Title: From My Mexican Kitchen: Techniques and Ingredients
  • Author: Diana Kennedy
  • ISBN: 9780609607008
  • Page: 277
  • Format: Hardcover
  • Diana Kennedy has been called the ultimate authority, the high priestess of Mexican cooking, and with good reason For than forty years she has traveled through her beloved adoptive country, researching and recording its truly extraordinary cuisine Now Diana turns her attention to the book she readily admits should have been written years ago Diana s objective inDiana Kennedy has been called the ultimate authority, the high priestess of Mexican cooking, and with good reason For than forty years she has traveled through her beloved adoptive country, researching and recording its truly extraordinary cuisine Now Diana turns her attention to the book she readily admits should have been written years ago Diana s objective in From My Mexican Kitchen Techniques and Ingredients is simple to provide a guide to better understanding the ingredients Mexico has to offer and how best to prepare them Her execution is little short of brilliant The book is invaluable to the novice eager for an introduction to Mexican cooking, but it is equally important for the aficionados interested in refining and expanding their knowledge and skills.From My Mexican Kitchen takes readers and cooks on a tour of the primary ingredients of the cuisine, from achiote and avocado leaves to hoja santa, huauzontle, and the sour tunas called xoconostles which are increasingly available in the United States Diana unravels the dizzying array of fresh and dried chiles, explaining their uses and preparation vibrant color photographs at last take the guesswork out of identifying them Step by step photographs and Diana s trademark instructions peppered with her over the shoulder asides lead us through the proper techniques for making moles, tamales, tortillas, and much Some highlights chiles rellenos, frijoles de olla, salsa de jitomate, fresh corn tamales from Michoac n, and bolillos Mexican bread rolls These recipes provide a solid grounding for the new Mexican cook, and Diana then sends readers to her earlier work for advanced regional recipes.Brilliantly photographed, with a text at once lively and authoritative, Diana Kennedy s From My Mexican Kitchen is the one book anyone interested in this food cannot afford to be without.
    From My Mexican Kitchen Techniques and Ingredients Diana Kennedy has been called the ultimate authority the high priestess of Mexican cooking and with good reason For than forty years she has traveled through her beloved adoptive country researchin

    One thought on “From My Mexican Kitchen: Techniques and Ingredients”

    1. This book is an intriguing exploration of Mexican ingredients, techniques and recipes but I put those items in that particular order for a reason While Kennedy s information is in depth and filled with love for her subject, she writes in a fashion that so emphasizes the difficulty of getting perfect authenticity that it makes a reader despair of even starting Certainly, for a midwesterner even in a foodie area , it seems a hopeless task to create Mexican cuisine up to Kennedy s standards There i [...]

    2. The greatest joy of the book is the author s tangible love for food She matches her acerbic tendencies with sparkling enthusiasm and a touching attention to detail On aguacates criollos The flavor is incomparable aniselike, nutty, and altogether delicious Of course there are always exceptions, but it would be unlikely to find these avocados in markets outside Mexico because once ripe they spoil very quickly But make sure you try them when you get there On tequelite This is a creeping vine with f [...]

    3. This book focuses on techniques and ingredients used in Mexican cooking There are some recipes, but this is not overall a recipe book I am fascinated by the information on how each ingredient is used differently depending on the region I already knew that what most Americans think of as Mexican food is nothing like real Mexican cuisine, but the incredible diversity of the cuisine was not something I had completely realized It s truly something a person could study for a lifetime.

    4. A skills book and an ingredient encyclopedia WITH pictures As many mention, the focus is technique and skills rather than laden with recipes But that is what I love about this book.

    5. Growing up near the US Mexico border and later working in Mexico for a couple of years, I fell in love with the food This is a fantastic reference for authentic Mexican cooking

    6. this is a most informative book on ingredients for a gringa the book serves of a visual reference than anything else as very few recipes are included.

    7. If you want to learn how to cook Mexican food This is a great resource There are not many recipes, bit it teaches you of the skills you need for recipes you might find in other books.

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