The title of this book sums up the approach of the author to the food of Mexico. She rightly sees it as many different cuisines with their own identity. The book is a compendium of Diana Kennedy's three major works The Cuisines of Mexico, The Tortilla Book, and Mexican Regional Cooking. Kennedy writes with authority and an obvious love for the country, the people and the food.
Food Editor, The World of Fine Wine and co-founder and convenor of the London Gastronomy Seminars
I married a Californian, so learning about Mexican food was an absolute necessity. A definitive guide.
Food and travel writer
Food historian and writer
Co-owner and curator of Fonda San Miguel
Editor, The Art of Eating
Founder & managing director Mr Wilson restaurant concepts