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Now back in print with a fresh design and photographs, My Mexico is the most personal book by Diana Kennedy, renowned as the Julia Child of Mexican cooking and author of the definitive works on the subject, including the James Beard Award winning Oaxaca al Gusto.
Series: William and Bettye Nowlin Endowment
By universal acclaim, Diana Kennedy is the world’s authority on the authentic cuisines of Mexico. For decades, she has traveled the length and breadth of the country, seeking out the home cooks, local ingredients, and traditional recipes that make Mexican cuisines some of the most varied and flavorful in the world. Kennedy has published eight classic Mexican cookbooks, including the James Beard Award-winning Oaxaca al Gusto. But her most personal book is My Mexico, a labor of love filled with more than three hundred recipes and stories that capture the essence of Mexican food culture as Kennedy has discovered and lived it. First published in 1998, My Mexico is now back in print with a fresh design and photographs—ready to lead a new generation of gastronomes on an unforgettable journey through the foods of this fascinating and complex country.
Acknowledgments
Introduction
- The Western Center and Its Pacific Coast
- The States of
- Michoacán
- Morelia and Tacámbaro
- Jalisco
- The States of
- A Journey North: The Bajío to the Northern Plains
- The States of
- Guanajuato, San Miguel de Allende, Comonfort
- Aguascalientes
- Zacatecas
- Coahuila
- Chihuahua
- The States of
- The Central Hub
- The States of
- Hidalgo
- Mexico
- Morelos
- Puebla
- The States of
- The Gulf Coast
- The States of
- Veracruz
- Tabasco
- Campeche
- The States of
- The Southern Pacific Coast
- The States of
- Guerrero
- Oaxaca
- The States of
- A Miscellany of Culinary Experiences
- Rarities
- Mushrooms
- Old Mexican Cookbooks
Basic Information
Recipe Index
General Index
“My Mexico is a masterwork. I am thrilled to see it being republished. No other writer has come close to Diana Kennedy in communicating the variety, richness, and delights of the cuisines of Mexico. Reading the book, for it’s a great read, is like watching a layered lively video, as images unspool in the mind’s eye. Cooking from it is also a pleasure, for directions are clear and results exceptional, in my experience.”
Naomi Duguid, author of Burma: Rivers of Flavor
“Diana Kennedy stands in the canon of outstanding people like Fanny Calderón de la Barca, Malcolm Lowry, and Leonora Carrington, who came to Mexico and made the country their own. The uniqueness of Diana Kennedy’s journey and brilliant body of work is that she also gave Mexico to itself.”
Jennifer Clement, prize-winning author and president of PEN Mexico
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This book may also be available on the following library platforms; check with your local library:
Ebsco
Proquest
Overdrive
3M Cloud Library/bibliotheca
