Kennedy combines the texts of three previous books, The Cuisines of Mexico, Mexican Regional Cooking, and The Tortilla Book, into one volume, refining recipes when possible, bringing them up to date without losing the spirit of their generation. nCombining her three bestselling and classic books--The Cuisines of Mexico, Mexican Regional Cooking, and The Tortilla Book-- in one volume, Diana Kennedy has refreshed the classics and added more than thirty new recipes from different regions of Mexico. nMore than twenty-five years ago, when Diana Kennedy first published The Cuisines of Mexico, knowledge and appreciation of authentic Mexican cooking were in their infancy. But change was in the air. Home cooks were turning to Julia Child for an introduction to French cuisine and to Marcella Hazan for the tastes of Italy. Through Diana Kennedy, they discovered a delicious and highly developed culinary tradition they barely knew existed and she became recognized as the authority on Mexican food. n nWhether you turn to this book for the final word on tamales, recipes for tasty antojitos to serve with drinks, or superb tacos, youll find theres no better teacher of Mexican food. How enviable to attempt Calzones del Diablo (yes, the Devils Pants) for the first time, and what a pleasure to succumb to Dianas passion for Mexican foodn