Oaxaca al Gusto: An Infinite Gastronomy [NOOK Book]

Overview

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 ...
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Oaxaca al Gusto: An Infinite Gastronomy

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Overview

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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Editorial Reviews

Library Journal
Page after page of recipes and color photographs of the ingredients, techniques, and dishes make Kennedy's (The Essential Cuisines of Mexico) latest appear to be a cookbook; however, her goal is not to adapt Mexican food for the American (or other) kitchen. She truly means to show readers the remarkable range of dishes in the state of Oaxaca. Authenticity matters, and if the home cook is likely to be uncomfortable with the recipe (beef brains cooked in banana leaves) or unable to find produce specific to parts of Oaxaca (guachepil flowers), so be it. The result is an anthropological study of the variations in climate and geography around the state that influence how its citizens cook and eat. Indeed, Kennedy credits many individuals for the recipes, demonstrating her commitment to exploring people's relationship to their cuisine. VERDICT Kennedy's work is truly a gastronomy, not a cookbook, and should be approached as such. Recommended for libraries with special collections in Mexican cultural studies. [Previewed in "BEA Beyond the Buzz," LJ 7/10; 15-city tour.]—Peter Hepburn, Univ. of Illinois at Chicago
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Product Details

Meet the Author

A British citizen, Diana Southwood went to Mexico in 1957 to marry Paul P. Kennedy of the New York Times. Today she is widely considered the foremost researcher, teacher, and writer on the regional foods of Mexico and has written eight books on the subject. She has been bestowed the highest honor given to foreigners by the Mexican government, the Order of the Aztec Eagle, for her work of disseminating Mexican culture through its foods. She has also received numerous awards from other gastronomic institutions and was decorated with an MBE by Queen Elizabeth for her work in strengthening cultural relations between Mexico and the United Kingdom, as well as for her work for the environment, which is always reflected in her texts. For the past thirty years, her studies have been centered around her ecological house in the state of Michoacán.
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Table of Contents

Acknowledgments

Introduction

About this Book

Pillars of Oaxacan Cuisine

Chocolate Fray Eugenio Martin Torres Torres Torres, Fray Eugenio Martin Torres

Corn Amado Ramirez Leyva Leyva, Amado Ramirez

The Chiles of Oaxaca Diana Kennedy Kennedy, Diana

Map of the Regions 2

Regions of Oaxaca 3

General Introduction Marcus Winter Winter, Marcus 3

City of Oaxaca 4

La Chinantla 66

The Coast 128

The Isthmus 166

La Canada 232

Mixteca Alta 254

Mixteca Baja 284

Sierra Juarez and Mixe Region 310

Sierra Mazateca 332

Sierra Sur 356

The Central Valleys 376

About Diana Kennedy and The Contributors 425

Notes to the Cook 426

Glossary 428

Bibliography 431

Index 432

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Customer Reviews

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Sort by: Showing all of 3 Customer Reviews
  • Posted January 8, 2011

    For lovers of Mexican Food

    This is an excellent book. I love Oaxacan food, and Diana Kennedy is a great authority on Mexican food.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted December 29, 2012

    more from this reviewer

    Must Have!

    Whether it is this book or any other Diana Kennedy cookbook, you know you are in for a culinary tour of Mexican cuisine. I have the honor and privilege of knowing Diana and she is as spicy as the food she writes about. This cookbook is a guide to a region that is so diverse in its cuisine and culture that even the table of contents seems like a list of books, not chapters. This is a cookbook that will inspire, challenge and help you to appreciate just some of the often under-played cuisines of Mexico. Within these pages, you will see a respect for tradition, a commitment to ingredients and a passion for flavor.

    Was this review helpful? Yes  No   Report this review
  • Posted December 28, 2012

    more from this reviewer

    Whether it is this book or any other Diana Kennedy cookbook, you

    Whether it is this book or any other Diana Kennedy cookbook, you know you are in for a culinary tour of Mexican cuisine. I have the honor and privilege of knowing Diana and she is as spicy as the food she writes about. This cookbook is a guide to a region that is so diverse in its cuisine and culture that even the table of contents seems like a list of books, not chapters. This is a cookbook that will inspire, challenge and help you to appreciate just some of the often under-played cuisines of Mexico. Within these pages, you will see a respect for tradition, a commitment to ingredients and a passion for flavor.

    Was this review helpful? Yes  No   Report this review
Sort by: Showing all of 3 Customer Reviews

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