Lauded as the “Julia Child of Mexican Cuisine”, Diana Kennedy provides the best starting point for learning about Mexican cookery. Born in England, she followed her husband to be – a foreign correspondent for the New York Times – to Mexico, and threw herself into learning, writing and ultimately teaching the art that is Mexican cookery.
The Essential Cuisines of Mexico is an excellent instructional book. Although mainly text, it’s crammed with more than 300 easy-to-follow recipes ranging from appetizers and ‘Masa Fantasies’ to soups, stews, different meat chapters, sweet yeast breads and desserts.
The key seasoning used throughout The Essential Cuisines of Mexico is dried epazote: “a sine qua non for the cooking of beans, for tortilla and soups, in quesadillas, chopped with fresh corn and elsewhere”.
This authentic Mexican cooking set also includes the milder, sweeter and smokier ancho, often used to create chilli pastes for dishes such as ‘crabs in a chilli and tomato broth’ and a ‘Veracruz pork roast’. Then there's the mellow, almost chocolatey flavour of mulato chillies that are an essential component of an authentic mole sauce. And sample the hotter side of Mexican chillies with fiery de Arbol chillies.
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- Essential Cuisines Of Mexico
- Dried Epazote 50g
- Mulato Chillies 50g
- Ancho Chillies 50g
- Mexican Oregano 15g
- Pasilla Chillies 50g
- Chipotle Peppers In Adobo Sauce
- Chilli De Arbol 50g
- Whole Green Jalapeno Peppers
- Refried Black Beans
- Sous Chef Drawstring Bag
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