One of my favorite food authors is Diana Kennedy, the doenne of Mexican cooking despite the fact she’s British. She’s been eclipsed in the Mexican food field by multi-dimensional Rick Bayless, star of books, restaurants, products, and TV. But she’s still down south of the border, researching, testing, and writing.
I first met Diana at a food event in Phoenix in the early ’80s where we had booths next to each other. I was promoting Chile Pepper magazine and she was pushing her books like The Cuisines of Mexico. We engaged in spirited discussions, mostly about chile peppers and I really liked her. Then we were honored celebrity guests at the Fiery Foods Festival in Sydney in 2000 and I helped her with the set up of her cooking demo. Again, we hit it off.
I just received notice from the University of Texas Press that her new book will be out in September. And it features my favorite part of Mexico: Oaxaca. I haven’t seen it yet, but it looks terrific from the advance press materials.
Oaxaca al Gusto: An Infinite Gastronomy
9.75 x 11.5 in.459 pp., 302 color photos, 12 color maps, 22 color drawings
ISBN: 978-0-292-72266-8. $50.00, hardcover with dust jacket