Passionate about the aromas and flavors of Mexican cuisine and after 14 years of work, the British Diana Kennedy compiled the recipes of the traditional dishes of the Oaxacan regions, in the book “Oaxaca al Gusto”.
Oaxaca al Gusto compiles more than 300 Oaxacan food recipes, supported in the research she carried out over five decades in Mexican gastronomy. For Kennedy, who considers herself Mexican by adoption, Oaxacan cuisine is one of the most important in the world, a subject that deserves a book and is worth it, for the rescue of culinary traditions in Mexico.
Diana Kennedy has been awarded the Aguila Azteca award for Mexican gastronomy, the highest award in this field granted to a foreigner; She has cooked a selection of Mexican dishes for Prince Charles of England, and has been a researcher and promoter of Mexican cuisine.
Kennedy, who arrived in Mexico 52 years ago, married to the then correspondent of the American newspaper “The New York Times”, Paul Kennedy, became passionate about Mexican cuisine and since then she has traveled the country learning dishes, ingredients, spices and everything related to gastronomic culture. “Oaxaca al Gusto”, published by Editorial Plenus, has 464 pages and contains recipes of traditional dishes from the city of Oaxaca, La Chimantla, La Costa, El Istmo, La Cañada, Mixteca Alta, Mixteca Baja, Sierra de Juárez, Mixe Region, Sierra Mazateca, Sierra Sur and Los Valles.
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.
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.