by Diana Kennedy
No one loves Mexican food more than Diana Kennedy, but in her sixth book on the subject, the British-born author reveals a love-hate relationship with the country itself. Along with her tamale recipes are tales of feuding neighbors and urban sprawl; Mexico has changed since she arrived in 1957. So has the United States, with Latin foodstuffs much more available—although you may still have trouble finding ingredients like hoja santa leaves. (Clarkson Potter, $32.50)
Bottom Line: Spicy recipes—and opinions too
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