New York, Clarkson Potter, 2003. Hardcover. First Edition.
Signed and inscribed to previous owner.
In From My Mexican Kitchen, Diana Kennedy shifts from recipes to fundamentals, offering a detailed look at the tools, ingredients, and methods that form the heart of authentic Mexican cuisine. Unlike her earlier regional surveys, this book reads like a hands-on manual—teaching readers how to prepare masa, use traditional utensils, and work with indigenous ingredients through careful explanation and photographic guidance.
Diana Kennedy—often called the “Julia Child of Mexican cooking”—was a tireless documentarian of Mexico’s rich culinary traditions, and this book captures her commitment to preserving not just recipes, but entire ways of life.
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