More than 50 years ago, when Diana Kennedy first published The Cuisines of Mexico, knowledge and appreciation of authentic Mexican cooking were in their infancy. But change was in the air. Home cooks were turning to Julia Child for an introduction to French cuisine and to Marcella Hazan for the tastes of Italy. Through Diana Kennedy, they discovered a delicious and highly developed culinary tradition they barely knew existed and she became recognized as the authority on Mexican food.
While this book is now known as one of the classic cookbooks on Mexican cuisine, it's still very relevant for today's home cook (the ingredients are easier to access as well, making this a fun book to cook from).
