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Informationen zum Autor Kennedy has written eight classic books on the regional foods of Mexico, including the James Beard Cookbook of the Year Oaxaca al Gusto: An Infinite Gastronomy, The Essential Cuisines of Mexico, The Art of Mexican Cooking, and My Mexico. Her many honors include induction into the James Beard Foundation Cookbook Hall of Fame, a Life Achievement Award from the International Association of Cooking Professionals, the Mexican Order of the Aztec Eagle, and the Member of the Order of the British Empire (MBE). Klappentext Featuring new and revised recipes, photos, and bêtes noires, this culminating book of an illustrious career presents the favorite dishes and personal stories of the world's foremost authority on traditional Mexican cooking and one of its most-celebrated f Zusammenfassung Featuring new and revised recipes, photos, and bêtes noires, this culminating book of an illustrious career presents the favorite dishes and personal stories of the world’s foremost authority on traditional Mexican cooking and one of its most-celebrated f Inhaltsverzeichnis Foreword by Frances McCulloughAcknowledgmentsPart I: Recollections IntroductionMy Bêtes NoiresThe Making of a PalateAddictionsEquipment I Simply Cannot Do WithoutIngredientsCookbookeseMy Bêtes Noires VertesPart II: Recipes AppetizersSoupsVegetables and SaladsLight DishesCold MeatsFishMeats and PoultryYeast BreadsDessertsTeaCrispy ThingsDrinks and Natural RemediesPreservesChristmasSourcesIndex
