From My Mexican Kitchen: Techniques and Ingredients by Diana Kennedy

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    • Categories: Mousses, trifles, custards & creams; Mexican; Vegetarian
    • Ingredients: heavy cream; buttermilk
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    • Categories: Mexican; Vegetarian
    • Ingredients: arbol chiles; limes; Mexican oregano
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    • Categories: Chutneys, pickles & relishes; Mexican; Vegetarian
    • Ingredients: jalapeño chiles; carrots; bay leaves; dried oregano; thyme; marjoram
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    • Categories: Side dish; Mexican; Vegetarian
    • Ingredients: poblano chiles; eggs
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    • Categories: Mexican
    • Ingredients: pork shoulder; white onions; black peppercorns; cinnamon sticks; tomatoes; raisins; almond bark; candied pineapple
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    • Categories: Side dish; Mexican; Vegetarian
    • Ingredients: chipotle chiles; ancho chiles; marjoram; thyme; cumin seeds; bay leaves; dark brown sugar
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    • Categories: Dips, spreads & salsas; Mexican; Vegetarian
    • Ingredients: white onions; serrano chiles; cilantro; avocados; tomatoes
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    • Categories: Side dish; Mexican; Vegetarian
    • Ingredients: bayo beans; white onions
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    • Categories: Side dish; Mexican; Vegetarian
    • Ingredients: black beans; white onions
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    • Categories: Side dish; Mexican; Vegetarian
    • Ingredients: bayo beans; white onions; epazote
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    • Categories: Side dish; Mexican
    • Ingredients: lard; white onions; bayo beans
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    • Categories: Side dish; Mexican; Vegetarian
    • Ingredients: white onions; black beans; habanero chiles; epazote
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    • Categories: Side dish; Mexican; Vegetarian
    • Ingredients: white onions; cactus paddles
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    • Categories: Side dish; Mexican; Vegetarian
    • Ingredients: cactus paddles
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    • Categories: Side dish; Mexican; Vegetarian
    • Ingredients: white onions; poblano chiles; cactus paddles; epazote
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    • Categories: Side dish; Mexican; Vegetarian
    • Ingredients: cactus paddles; cheddar cheese; corn tortillas
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    • Categories: Side dish; Mexican; Vegetarian
    • Ingredients: cactus paddles; cheddar cheese; corn tortillas; eggs
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    • Categories: Side dish; Mexican
    • Ingredients: xoconostles; vanilla beans
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    • Categories: Salads; Side dish; Mexican
    • Ingredients: xoconostles; white onions; serrano chiles; cilantro
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    • Categories: Mexican; Vegetarian
    • Ingredients: lemons; bottled lemon juice; orange juice; limes
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    • Categories: Mexican; Vegetarian
    • Ingredients: white onions; cuitlacoche
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    • Categories: Side dish; Mexican; Vegetarian
    • Ingredients: squash flowers; white onions; poblano chiles
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    • Categories: Side dish; Mexican; Vegetarian
    • Ingredients: chaya leaves; white onions; green peppers; habanero chiles; tomatoes; eggs
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    • Categories: Side dish; Mexican; Vegetarian
    • Ingredients: Chihuahua cheese; huauzontles
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  • ISBN 10 0609607006
  • ISBN 13 9780609607008
  • Published Nov 07 2003
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Crown Publications

Publishers Text

2004 IACP Award Nominee for International Category


The world-renowned authority on Mexican cooking returns with an encyclopedic exploration of the foods and cooking traditions she introduced to mainstream American cooks with The Essential Cuisines of Mexico. This comprehensive, fully illustrated guide to authentic techniques, equipment, and ingredients is the essential book for Diana Kennedy's millions of fans, as well as newcomers to Mexican cooking.


According to Bon Appetit magazine, Mexican cuisine is second only to Italian as the favorite of home cooks, and ingredients for Mexican dishes, once only available in ethnic groceries, can be found in chains like Whole Foods and many supermarkets and green markets. Diana Kennedy has devoted forty years to learning the secrets of Mexican cooking, and in this volume she shares her knowledge and expertise.


In detailed, engaging descriptions accompanied by beautiful photographs, Kennedy covers the most important ingredients in Mexican cuisine--from cheeses, beans, and rice to spices and fresh and dried chiles. Sections on techniques explain how to make tortillas, shred meats, fold tamales, and much more, with photographs to clarify each step. Throughout the book, recipes from Kennedy's own kitchen offer great ways for readers to try out new ingredients and new skills.



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