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Oaxaca al Gusto: An Infinite Gastronomy (The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere), by Diana Kennedy
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About the Author
A British citizen, Diana Southwood went to Mexico in 1957 to marry Paul P. Kennedy of the New York Times. Today she is widely considered the foremost researcher, teacher, and writer on the regional foods of Mexico and has written eight books on the subject. She has been bestowed the highest honor given to foreigners by the Mexican government, the Order of the Aztec Eagle, for her work of disseminating Mexican culture through its foods. She has also received numerous awards from other gastronomic institutions and was decorated with an MBE by Queen Elizabeth for her work in strengthening cultural relations between Mexico and the United Kingdom, as well as for her work for the environment, which is always reflected in her texts. For the past thirty years, her studies have been centered around her ecological house in the state of Michoacán.
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Product details
Series: The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere
Hardcover: 436 pages
Publisher: University of Texas Press; First Edition edition (September 15, 2010)
Language: English
ISBN-10: 0292722664
ISBN-13: 978-0292722668
Product Dimensions:
9.8 x 1.5 x 11.5 inches
Shipping Weight: 6.2 pounds (View shipping rates and policies)
Average Customer Review:
3.9 out of 5 stars
49 customer reviews
Amazon Best Sellers Rank:
#203,392 in Books (See Top 100 in Books)
For serious students of Mexican cuisine, Oaxaca holds a certain fascination. As one of the poorest and most indigenous regions of Mexico, Oaxaca is where one finds the food ways that pre-date the arrival of the Spanish. It is this Pre-Columbian tradition that leads many food writers to believe that Oaxaca has the most "authentic" and profound Mexican food.As earlier reviewers have noted there are plenty of recipes in "Oaxaca al Gusto" that are way beyond the means of even the most dedicated home cook. Afterall, how many people are really going to make wasp nest sauce or salsa for flying ants? While most people will never make these recipes, they are nevertheless fascinating to read about. In addition, Diana Kennedy's extraordinary photos bring an additional level of understanding.While there are plenty of exotic recipes, they are also easily a couple of hundred recipes that can be attacked by any serious home cook with a little imagination. As the Mexican immigrant population has grown and moved throughout the United States, ingredients that ten years ago seemed exotic and impossible to find can now be found at number of neighborhood food stores. It may take a little work to find these ingredients but end result will yield a greater understanding of the diversity of Mexican food.Diana Kennedy has spent the last forty five years wandering around Mexico's backroads in search of interesting recipes. She is the foremost expert on Mexican food in the world and "Oaxaca al Gusto" is truly her opus magnus. This book is not for the casual cook looking for recipes for Thursday Taco night. "Oaxaca al Gusto" is the culmination of Diana Kennedy's life's work. One can only pray that Diana Kennedy has it in her to produce one or two more classic books like this one. The highest recommendation.
This is a must to every experienced and novice chef or home cook. The simple complexity in Oaxacan cooking makes it the most or one of the most interesting and advanced forms of traditional cuisines in the world. The colonial influence sometimes is overpowered by the Oaxacan pre colombian culture, this is notorious on the use of several local unique ingredients to Oaxaca sorrounding basic European proteins.This is a book of traditional cuisine, so several ingredients are not available to most people. But if you know the basics on Mexican cooking, you can swap chilies and some vegetables and herbs with more readily available ingredients.I am Mexican yet I know this work is of the highest quality, no other book on Oaxacan cooking is better than this one. Even by Mexican chefs.If you think Peruvian cuisine is exiting, you have lot to learn my friend. Oaxaca is the best place to eat in the world and Dianna has the lead.
My husband and I have travelled to Oaxaca several times and love the people, the history, and the great food. My husband is a chef and we've taken cooking classes frm Pilar Cabrera whose mother is mentioned in this book as the source of several recipes so we are somewhat familiar with the excellent cuisine.This book is beautifully illustrated with great photos of prepared food and ingredients. The author has taken great care to put the food in a historical and cultural context without sounding high brow or condescending. In all cases she credits the people that provided her with recipes and cooking tips and techniques. This may seem an obvious thing to do but there are other writers who have books about Oaxacan cuisine that rarely mention their sources.The recipes are explained well, instructions are clear and whenever appropriate information about ingredient sources or substitutions is discussed.If you have good culinary skills this book can help you prepare some excellent food. After all, Oaxaca is knowns as the best region of Mexico for food. If you are a beginer you can still get a lot of mileage from this book but a few of the recipes may be a bit complex requiring a few tries before you get them "right."I very much recomend this book to any food lover, to any lover of Mexican food and to anyone wanting to make some of the best food around.
I live in San Andrés Huayápan, Oaxaca (a little NE of Oaxaca de Juárez). I have a fair number of ethnic oaxaqueño cookbooks in Spanish and access to most of the ingredients used locally: I am lucky. For those English speakers who do not have access to this kind of stuff, Oaxaca al Gusto is still worth the effort...and, of course, it is much more than a cookbook. I use it because it is easier to use than most native cookbooks and, allowing for the infinite variations in "home cooking," her recipes are dead on...mas or menos... My copy is currently on loan and I am wanting it back NOW! Is it chiles chilcostles or chiles chilhuacles amarillos for mole amarillo?
I put off purchasing this book because it is not a cheap cookbook. However, I finally broke down and purchased it for two reasons: I have other Diane Kennedy Mexican cookbooks that have wonderful, tasty and not that difficult to make recipes, and I have stayed in Oaxaca City for a couple weeks some years ago, eating as a Oaxacan would, breakfast, lunch and dinner--at restaurants, cafes and taco and food stands--all fantastic food, including the fried grasshoppers--chapulines. Diane Kennedy states in the preface that she has been putting this cookbook together for a couple decades (having moved to Mexico in 1957) but turned down at least a couple of publishers because they would not publish the book the way she wanted--with authentic recipes, with information about the cuisine, places and people, and the photos (many Diane Kennedy took) of what she wanted to show, until this edition. There are many recipes that one can make here in the US, as I have from her other cookbooks, that are authentic, at least in ingredients if not ambiance, and delicious, plus clear recipe directions & explanations and large color pictures of ingredients, the places in Oaxaca, people etc. This is a sumptuous, replete and accessible cookbook, taking one into the wonderful realm of all the places of Oaxaca state. Next best thing to being there!
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