Arsalan Khan Khan itibaren Texas
Better than her first book and that one was good too!
Put down the chalupa; this ain't Taco Bell. It's not even Rick Bayless, not that I'm down on him or anything. But I think he would agree that Diana Kennedy is the place to start if you want to learn to cook mole poblano, make your own tortillas (yes, it's worth every minute) and generally discover the richness and regional variety of Mexican cooking. I have run into only a couple of recipes that require an ingredient you can't easily get on Buford Highway. Good stuff. My only reservation about this book -- and it's not a criticism -- is that several of the recipes call for cuts of meat that Americans of my generation do not consider food. That's our provincialism, of course, but there it is. Still, I'm sure similar criticisms were possible when Kennedy wrote the book, and I'm glad she didn't compromise authenticity for the sake of easy acceptance.