Oaxaca al Gusto: An Infinite Gastronomy by Diana Kennedy

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    • Categories: Main course; Mexican
    • Ingredients: onions; scallions; garlic; chicken pieces; pork; tomatoes; black peppercorns; Mexican oregano; marjoram; mint; breadcrumbs; parsley; chicken broth; pork broth
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    • Categories: Stews & one-pot meals; Main course; Mexican
    • Ingredients: whole chicken; long grain rice; onions; garlic; tomatillos; tomatoes; whole cloves; allspice berries; parsley; saffron; chicken broth
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    • Categories: Rice dishes; Dessert; Mexican
    • Ingredients: long grain rice; allspice berries; cinnamon sticks; milk; evaporated milk; limes
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    • Categories: Main course; Mexican
    • Ingredients: allspice berries; black peppercorns; beef shoulder steak; onions; potatoes; parsley
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    • Categories: Soups; Mexican; Vegetarian
    • Ingredients: onions; garlic; nopales; epazote; tomatoes
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    • Categories: Stews & one-pot meals; Main course; Mexican
    • Ingredients: garlic; onions; stewing pork; chayotes; green beans; pasilla negro chiles; corn tortillas; whole cloves; black peppercorns; cumin seeds; Mexican oregano; thyme; marjoram; pork fat; tomatillos; masa harina; avocado leaves; beef stew meat; chilhuacles negros
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    • Categories: Stews & one-pot meals; Main course; Mexican
    • Ingredients: stewing beef; garlic; onions; chayotes; green beans; ancho chiles; cumin seeds; allspice berries; whole cloves; lard; tomatoes; tomatillos; masa harina; guajillo chiles; hierba de conejo
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    • Categories: Main course; Easter / Lent; Mexican; Vegan; Vegetarian
    • Ingredients: green beans; carrots; cauliflower; peas; potatoes; guajillo chiles; garlic; whole cloves; allspice berries; Mexican oregano; pineapple vinegar
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    • Categories: Main course; Mexican
    • Ingredients: tomatoes; onions; garlic; eggs; whole cloves; thyme; black peppercorns; marjoram; Mexican oregano; bay leaves; raisins; almonds; capers; green olives; cooked meat of your choice; meat broth; chiles de agua
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    • Categories: Stuffing; Mexican
    • Ingredients: onions; garlic; tomatoes; black peppercorns; whole cloves; thyme; marjoram; Mexican oregano; bay leaves; raisins; almonds; capers; green olives; cooked meat of your choice
    • Accompaniments: Oaxacan chiles rellenos (Chiles rellenos Oaxaqueños)
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    • Categories: Pies, tarts & pastries; Dessert; Mexican
    • Ingredients: egg yolks; all-purpose flour; lard
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    • Categories: Pies, tarts & pastries; Main course; Mexican
    • Ingredients: onions; garlic; jalapeño chiles; corn; cuitlacoche; epazote; squash blossoms; masa; queso Oaxaca
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    • Categories: Breakfast / brunch; Mexican; Vegetarian
    • Ingredients: onions; tomatoes; epazote; corn tortillas; queso fresco; parsley; chiles de agua
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    • Categories: Stews & one-pot meals; Main course; Mexican
    • Ingredients: whole chicken; garlic; pork ribs; Mexican chorizo sausages; sesame seeds; bay leaves; Mexican oregano; whole cloves; allspice berries; cinnamon sticks; tomatoes; onions; raisins; almonds; green olives; capers; pickled jalapeño chiles; lard
    • Accompaniments: Pasta soup (Sopa de pasta)
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    • Categories: Mexican
    • Ingredients: lard; onions; garlic; avocado leaves; pasilla negro chiles; black beans
    • Accompaniments: Tetelas
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    • Categories: Side dish; Mexican
    • Ingredients: black beans; garlic; onions; epazote; avocado leaves; pasilla negro chiles; queso fresco; lard; totopos
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Notes about this book

  • robm on July 31, 2011

    A remarkable book about a remarkable Mexican regional cuisine! Many of the dishes could never be made outside of Oaxaca because the ingredients are unavailable elsewhere, but it's still fascinating! Check out Zarela Martinez's book on Oaxaca cuisine for a more practical approach -- recipes are easier and the book can be used in the kitchen. Kennedy's book is coffee-table sized and weighs a ton!

  • featherbooks on November 15, 2010

    EYB indexing particularly valuable because this beautiful, educational book with excellent and tasty recipes has only a regional index which is not helpful.

Notes about Recipes in this book

  • Pollo garnachero

    • JKDLady on June 30, 2015

      My family really liked this. I did serve it over rice because my potatoes started breaking down. I would slice them to a medium thickness. Would definitely make this again. I used apple cider vinegar; perhaps pineapple makes it a bit sweeter.

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  • ISBN 10 0292722664
  • ISBN 13 9780292722668
  • Linked ISBNs
  • Published Nov 25 2010
  • Format Hardcover
  • Page Count 459
  • Language English
  • Countries United States
  • Publisher University of Texas Press
  • Imprint University of Texas Press

Publishers Text

No one has done more to introduce the world to the authentic, flavorful cuisines of Mexico than Diana Kennedy. Acclaimed as the Julia Child of Mexican cooking, Kennedy has been an intrepid, indefatigable student of Mexican foodways for more than fifty years and has published several classic books on the subject, including The Cuisines of Mexico (now available in The Essential Cuisines of Mexico, a compilation of her first three books), The Art of Mexican Cooking, My Mexico, and From My Mexican Kitchen. Her uncompromising insistence on using the proper local ingredients and preparation techniques has taught generations of cooks how to prepare—and savor—the delicious, subtle, and varied tastes of Mexico.

In Oaxaca al Gusto, Kennedy takes us on an amazing journey into one of the most outstanding and colorful cuisines in the world. The state of Oaxaca is one of the most diverse in Mexico, with many different cultural and linguistic groups, often living in areas difficult to access. Each group has its own distinctive cuisine, and Diana Kennedy has spent many years traveling the length and breadth of Oaxaca to record in words and photographs "these little-known foods, both wild and cultivated, the way they were prepared, and the part they play in the daily or festive life of the communities I visited." Oaxaca al Gusto is the fruit of these labors—and the culmination of Diana Kennedy's life's work.

Organized by regions, Oaxaca al Gusto presents some three hundred recipes—most from home cooks—for traditional Oaxacan dishes. Kennedy accompanies each recipe with fascinating notes about the ingredients, cooking techniques, and the food's place in family and communal life. Lovely color photographs illustrate the food and its preparation. A special feature of the book is a chapter devoted to the three pillars of the Oaxacan regional cuisines—chocolate, corn, and chiles. Notes to the cook, a glossary, a bibliography, and an index complete the volume.

An irreplaceable record of the infinite world of Oaxacan gastronomy, Oaxaca al Gusto belongs on the shelf of everyone who treasures the world's traditional regional cuisines.



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