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THE CUISINES OF MEXICO
THE REGIONAL COOKS OF MEXICO by Dianne Kennedy
There are few real cookbooks that attempt to cover the Mexican Cuisine. One reason is that Mexico is an incredibly complex patchwork of many very disparate regional cultures. In any part of Mexico, the culture will be distinctive, and is a mix of the various influences of Spanish, French, German, Anglo and other extranjero cultures, and the local, ancient Indian base. Mexican writers can write about their part of Mexico, but usually tend to see the rest of the country through a dark glass. It has taken an Anglo, and a lady at that, to write the best books yet on the incredibly complex Mexican Cuisine. These two are classic books. Not only are the recipes well described and easy to follow, but the tales Dianne tells give you a feel not only for where the recipes are from, but what the people were like who taught them to her. These two books are to be enjoyed.
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