Oaxaca al Gusto: An Infinite Gastronomy
No one has done more to introduce the world to the authentic, flavorful cuisines of Mexico than Diana Kennedy. Acclaimed as the Julia Child of Mexican cooking, Kennedy has been an intrepid, indefatigable student of Mexican foodways for more than fifty years and has published several classic books on the subject, including The Cuisines of Mexico (now available in The Essential Cuisines of Mexico, a compilation of her first three books), The Art of Mexican Cooking, My Mexico, and From My...
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No one has done more to introduce the world to the authentic, flavorful cuisines of Mexico than Diana Kennedy. Acclaimed as the Julia Child of Mexican cooking, Kennedy has been an intrepid, indefatigable student of Mexican foodways for more than fifty years and has published several classic books on the subject, including The Cuisines of Mexico (now available in The Essential Cuisines of Mexico, a compilation of her first three books), The Art of Mexican Cooking, My Mexico, and From My Mexican Kitchen. Her uncompromising insistence on using the proper local ingredients and preparation techniques has taught generations of cooks how to prepare--and savor--the delicious, subtle, and varied tastes of Mexico.In Oaxaca al Gusto, Kennedy takes us on an amazing journey into one of the most outstanding and colorful cuisines in the world. The state of Oaxaca is one of the most diverse in Mexico, with many different cultural and linguistic groups, often living in areas difficult to access. Each group has its own distinctive cuisine, and Diana Kennedy has spent many years traveling the length and breadth of Oaxaca to record in words and photographs "these little-known foods, both wild and cultivated, the way they were prepared, and the part they play in the daily or festive life of the communities I visited." Oaxaca al Gusto is the fruit of these labors--and the culmination of Diana Kennedy's life's work.Organized by regions, Oaxaca al Gusto presents some three hundred recipes--most from home cooks--for traditional Oaxacan dishes. Kennedy accompanies each recipe with fascinating notes about the ingredients, cooking techniques, and the food's place in family and communal life. Lovely color photographs illustrate the food and its preparation. A special feature of the book is a chapter devoted to the three pillars of the Oaxacan regional cuisines--chocolate, corn, and chiles. Notes to the cook, a glossary, a bibliography, and an index complete the volume.An irreplaceable record of the infinite world of Oaxacan gastronomy, Oaxaca al Gusto belongs on the shelf of everyone who treasures the world's traditional regional cuisines. Library Journal Page after page of recipes and color photographs of the ingredients, techniques, and dishes make Kennedy's (The Essential Cuisines of Mexico) latest appear to be a cookbook; however, her goal is not to adapt Mexican food for the American (or other) kitchen. She truly means to show readers the remarkable range of dishes in the state of Oaxaca. Authenticity matters, and if the home cook is likely to be uncomfortable with the recipe (beef brains cooked in banana leaves) or unable to find produce specific to parts of Oaxaca (guachepil flowers), so be it. The result is an anthropological study of the variations in climate and geography around the state that influence how its citizens cook and eat. Indeed, Kennedy credits many individuals for the recipes, demonstrating her commitment to exploring people's relationship to their cuisine. VERDICT Kennedy's work is truly a gastronomy, not a cookbook, and should be approached as such. Recommended for libraries with special collections in Mexican cultural studies. [Previewed in "BEA Beyond the Buzz," LJ 7/10; 15-city tour.]—Peter Hepburn, Univ. of Illinois at Chicago
AcknowledgmentsIntroductionAbout this BookPillars of Oaxacan CuisineChocolate Fray Eugenio Martin Torres Torres Torres, Fray Eugenio Martin TorresCorn Amado Ramirez Leyva Leyva, Amado RamirezThe Chiles of Oaxaca Diana Kennedy Kennedy, DianaMap of the Regions 2Regions of Oaxaca 3General Introduction Marcus Winter Winter, Marcus 3City of Oaxaca 4La Chinantla 66The Coast 128The Isthmus 166La Canada 232Mixteca Alta 254Mixteca Baja 284Sierra Juarez and Mixe Region 310Sierra Mazateca 332Sierra Sur 356The Central Valleys 376About Diana Kennedy and The Contributors 425Notes to the Cook 426Glossary 428Bibliography 431Index 432
\ Library JournalPage after page of recipes and color photographs of the ingredients, techniques, and dishes make Kennedy's (The Essential Cuisines of Mexico) latest appear to be a cookbook; however, her goal is not to adapt Mexican food for the American (or other) kitchen. She truly means to show readers the remarkable range of dishes in the state of Oaxaca. Authenticity matters, and if the home cook is likely to be uncomfortable with the recipe (beef brains cooked in banana leaves) or unable to find produce specific to parts of Oaxaca (guachepil flowers), so be it. The result is an anthropological study of the variations in climate and geography around the state that influence how its citizens cook and eat. Indeed, Kennedy credits many individuals for the recipes, demonstrating her commitment to exploring people's relationship to their cuisine. VERDICT Kennedy's work is truly a gastronomy, not a cookbook, and should be approached as such. Recommended for libraries with special collections in Mexican cultural studies. [Previewed in "BEA Beyond the Buzz," LJ 7/10; 15-city tour.]—Peter Hepburn, Univ. of Illinois at Chicago\ \
