My Mexico: A Culinary Odyssey with Recipes

No one has better brought Mexican cuisine into the forefront of world gastronomy, and this book assembles a privileged collection of recipes, ingredients, techniques, as well as anecdotes on their discovery and preparation. Diana Kennedy, an adventurer in her own right, is a monument to diligence, against the background of her love and appreciation for Mexico's villages, landscape and singular intricacies, which she explores at will.

it's like going to mexico everytime you read it and the recipes are very authentic and tasty. this is my all time favorite book.

This is a book every lover of fine cuisine must read. It gives a whole new face to Mexican food. I loved Diana Kennedy's tales of how she came to find the various recipes, the harrowing journeys into the country to find the recipes she'd heard of, her description of the people she encountered in kitchens, over open fires, in little inns. Reading the book makes you want to explore the country, try all the different foods, and try to prepare the foods as well. You can lose yourself in the book. It is written so well that you can taste and smell every detail of Kennedy's description. This is not just a cookbook, it is a journey into a wonderful culture, and culture "junkey" that I am, I relished every word.

I my self have stayed for months at a time in the state of Guerrero and Puebla. I know that the recipies that Diana Kennedy have shared here are exactley how food is eaten and prepared in these southern regions of the country, and I also first hand how frustrating it is to find ingredients that are similar here in the states, it is almost impossiable the further you are away from the boarder. Thank you for a book that aides me in cooking foods that are dream come true for my husband from the state of Guerrero, he loves me even more now!

This is the most intensely personal of Diana Kennedy's books about authentic Mexican cooking. Critics who are not knowledgeable about this subject often complain that her recipes are too complicated. That, I believe, is an excuse for laziness. Are books on authentic and regional French, Indian, Italian, Moroccan, etc. cooking similarly criticized. That is unfair and doesn't give ample credit to the culinary richness of the many parts of Mexico. No one is more accurate and true to her subject than Diana Kennedy. Little wonder that the cookbook awards (the IACP & The Jas. Beard awards) all too often miss the point but the real and lasting award is always a book's "shelf life" and being a perpetual reference. My Mexico is not only a fine, carefully researched and accurate cookbook of Mexico's culinary complexity but an excellent, informative and interesting read.