Description
Book SynopsisNo 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 lingui
Table of Contents
- Acknowledgments
- Introduction
- About This Book
- Pillars of Oaxacan Cuisine
- Chocolate, by Fray Eugenio Martín Torres Torres
- Corn, by Amado Ramírez Leyva
- Chiles, by Diana Kennedy
- Map of the Regions
- Regions of Oaxaca
- General Introduction, by Marcus Winter
- City of Oaxaca
- La Chinantla
- The Coast
- The Isthmus
- La Cañada
- Mixteca Alta
- Mixteca Baja
- Sierra Juárez and Mixe Region
- Sierra Mazateca
- Sierra Sur
- The Central Valleys
- Diana Kennedy and Contributors
- Notes to the Cook
- Glossary
- Bibliography
- Index of Recipes
