From My Mexican Kitchen: Techniques and Ingredients

Great explanations and history included.

I passed this book on to my daughter that will actually read it. I was looking for a book full of great Mexican food recipes, but found that there was a more on “how to” and “where from” than actual recipes. Thanks anyway.

This season, I decided to make tamales. Although I have had this cookbook on my shelf for a while, I hadn't bothered to read it . . . and then I made some tamales from a recipe from the internet . . . and suddenly, this book's value became very apparent. The chapters on fresh and dried chilies are worth every penny alone . . . what to look for, why, how to prepare, what NOT to do to them (and why) . . . fascinating late night reading! The section on tools is also handy. While I haven't tried any recipes from the book, I expect to refer to them frequently, to compare and contrast to others that have been recommended by friends . . . so many recipes out there on the internet are missing the subtleties of technique and why slight variations in preparation can make a big difference.This book explains clearly the hows and the whys for many ingredients and techniques, which helps greatly in figuring out how to make something better if it doesn't turn out as expected the first time. This is the kind of knowledge that desperately needs to be passed on and preserved, so I highly recommend this book to anyone interested in learning authentic Mexican cooking.

While in Mexico I stayed at a lovely Bnb and there was a chef who was there for the winter. I love to cook and was impressed with all the authentic Mexican food. The chef suggested I get this book which he has himself. I’m glad I listened because this book is so informative and well thought out.

she may know what she is doing but the best thing for us gringos would be to have alternate ingredients that can be used to get a t least s hint of the flavor without the efusive reverance.Southern California and The Texas coast have the best mexican fusion food much better than the original in my opinion. MXN resturants in SanDiego have achieved the ultimate in flavor and they do not pretend to be gormet but real earth and their product shows.If anyone has been to one of the sad Chipolte resturants they aspire like the auther to make the food something it just is not and Chipolte has more in common with the Bell than the real thing. No chille Moles no peper bar these are the things that make California mexican breakfast butito's so wonderful they use a proper english breakfast bacon eggs and hash browns in a burito rapper and their secret sauses wow I can taste it now but the book tries to make everything Mexican into a roman feast I just do not understand why?

I really enjoyed the pictures and information this gave. The pictures actually are fabulous. It is great in conjunction with her other books. It actually is a how to do what she tells you to do in her other books. It should be purchased along with them or before them so you know what major ingredients in Mexican cooking are and how to do what is actually Mexican cooking.

I took a couple of cooking classes in Mexico from newbie chefs and a chef that has all the recipes in her head that she learned from her great grand mother and grandmother and mother from being in the kitchen with them. Diana Kennedy's books are very close to the traditional methods used to cook Mexican foods to get the real flavor and art. I am a foodie and love Mexican food. I also read cookbooks like they are novels absorbing every word and self teaching the techniques. If you love to read, experiment and cook great mexican foods, I highly recommend this book.

This book is easy to read and to enjoy for those of us who love Mexican food. These are things I learned from my Mom, but it was really nice to read about things I grew up with and understand them better. I like all of Diana Kennedy's books. Her food is down to earth Mexican cooking.

Fabulous mexican cook book. The bible! The recipes are all encompassing and great background information on food and ingredients too. Accept no substitues!

I loved this book and easy to follow. Diana Kennedy is a great cook and every recipe is a delight. I have done most of her recipes