From My Mexican Kitchen: Techniques and Ingredients

Diana Kennedy is considered by many to be the Julia Child of Mexican cuisine. In this fully illustrated guide, the world-renowned authority on Mexican cuisines returns with an encyclopedic exploration of the foods and cooking traditions she introduced in The Essential Cuisines of Mexico. An entire chapter is devoted to the different kinds of chiles and another on the different types of beans. The first half of the book concerns ingredients while the second half is devoted to technique. Includes step-by-step photographs.