Parboil potatoes and blanch peas, toss in a simple Creole mustard vinaigrette with new onions and parsley; salt and pepper to taste.
By 1986 publishing was already wedded to celebrity so much so that the best-selling cookbook that year was by “The Frugal Gourmet”, an ordained minister who was convicted of molesting teenage boys some years later. But Smith, for all his faults, was an international media presence, while Ernest Matthew Mickler (God rest his sweet soul) who in the same year published White Trash Cooking, was a dying man with a vision.
Ernie insisted on the title, which left him an open target since his simultaneously unblinking and winking approach to the stereotype of the rural South confounded people across the country as well as people on the Redneck Riviera. The only thing even remotely resembling a precedent for White Trash Cooking was written by another Floridian, Zora Neale Hurston, whose studies in anthropology brought her back home, much as it did Mickler, who threw down a gauntlet, insisting that while the nation might profile Southerners as a whole as white trash, the behaviors that earmark anyone anywhere as decent, perhaps in cases even honorable, hold sway in the American South as well, a region that is no more tragic than any other section of the country. He also knew that people outside of the South consider us low and mean, but we are (as they are) a layered society undeserving of their unilateral condemnation; our culture, our manners, our morals all have as much a measure of civilized imprint as those of our fellow countrymen, but instead of embracing our differences, they persist in considering the South and its people worthy of their collective opprobrium.
With White Trash Cooking, Mickler opened a portal of discovery into the essential character not only of the South, but of the nation; white trash cooking uses cheap ingredients, commercially frozen, dried or canned, few seasonings, packaged mixes, plenty of salt and sugar, lard and margarine in dishes that are quick and easy to cook, unsullied by any degree of sophistication. It remains the most basic form of cooking in the nation, the cooking of people who don’t read Bon Appetit, people who work a forty-hour week (or more) at a poorly-paying job with little or no insurance, living from paycheck to paycheck, struggling to make a life for themselves and their children. They wouldn’t go to a Whole Foods store unless they lived next door and had to, which is good advice for anybody without an attitude. White Trash Cooking celebrates a significant surface of our many-faceted country, one we should all recognize as uniquely ours and none others. Love it.
Hardly a day goes by, Mec, that you don’t take a swipe at Mississippi on social media citing how “backward” your home state is. When you are brought to task for it, you say we need to quit electing jerkwads to public office and that, in essence, we all deserve the black eye and boycott.
Well, perhaps; but how does that help support those of us who are out to change that? More importantly, how does that bring to attention those we have elected who don’t buy into that bigotry and hatred, such as the mayor and elected city officials of my little town who spot on and quick came out welcoming LGBTs and making sure we, and anyone else paying attention, knew everyone is welcome here? It is easy to criticize from the outside, and words are cheap. Now, you remember Canton, right? Take 43 west out of Pelahatchie. You may know what Canton is to the film industry in that lieu de naissance stamped on your papers. You may not know just how outspoken our film folks have been against this HB1523, but they have been among our best friends here.
Okay, you tell us that there are plans afoot to make your Mississippi memoirs into a film. Some of us are glad to hear that. I’m sure we’ll be hearing more about it from you as time wears on. You’ve done moderately well and do seem to hob nob with some of the names in lights. Good for you. They seem like decent people. It is kind of nice to see a local boy living his dream. Now, why don’t you encourage them to come to Canton and Mississippi to do your film? I mean, isn’t this the setting? Why don’t you use your name and fame to support those of your people back home who are doing everything within their power to make this a better place, as we MOTs say, “tikkun olam”.
Put your money where your mouth is, as the old folks here would say. Make Mississippi proud of you.
While no battles of any importance occurred in Calhoun County, Mississippi, Leon Burgess, in his M.D.L. Stevens and Calhoun County, Mississippi offers Stevens’ account of a December skirmish in the north of the county. The original story appeared in The Calhoun County Monitor on June 4, 1903.
In December, 1862, Gen. Grant’s army pressed back the Confederate army from Holly Springs to Coffeeville where after a sharp engagement Grant fell back to Water Valley, threw out a strong cordon of cavalry and encamped for the winter.
About Christmas a strong company of Kansas Jayhawkers invaded Calhoun County north of Schoona River, spending their fury in and about the village of Banner. They captured the few horses and mules remaining in the county, robbed every chicken roost and hen nest, stole turkeys, geese and ducks, and now and then they took a fat hog. In their rounds they confiscated a barrel of moonshine whiskey near the big rock at the head of Cowpen Creek. They drank freely, filled their canteens and came to Banner, where they took and destroyed everything in sight. In the afternoon they set out for Water Valley. Each marauder had his canteen full of “wild cat” and, tied in front and behind his saddle, a good lot of turkeys, geese, ducks and chickens, and a haversack full of eggs. They left Banner yelling like a mob of Hottentots, all full of wild cat whiskey; more than a hundred strong, the Federals insulted every old man they met and drove women and children from their homes.
A small squad of Willis’ Texas Cavalry was hanging around Grant’s army, watching every movement. They learned of the contemplated raid on Banner, followed in the of the Federal cavalry and kept a close eye on their movements. The Texans received into their ranks a few of the Calhoun boys at home on furloughs, armed with double-barreled shot guns and mounted on mules and horses. The company numbered about 20 of the battalion and 12 or 15 of the local boys. They saw from a distance the devastation of Banner and the surrounding country and saw that the Jayhawkers were tanking up on the “bust skull” whiskey and were preparing to leave for Water Valley. Willis, under the guidance of a friend, hosted his small band of braves in a narrow valley were the horses were tied and the boys were concealed on the crest of a narrow ridge about 60 yards from the road that ran up a narrow hollow west of Gore’s Branch 5 or 6 miles from Banner.
On came the drunken Federal mob, more than a hundred strong, singing, cursing and looting, all bent on reaching Water Valley with their booty. They crossed Gore’s Branch, the headwaters of Long Persimmon Creek, and moved up the road running parallel with the long ridge. When the Federal cavalry had filled the road at the foot of the ridge, Willis gave the command to fire. Sheet of flames leapt from 30 guns; volley after volley was poured into the panic-stricken Federal ranks. Horses and riders were piled promiscuously on the road.
The Rebel boys rushed down the hill and captured men, horses, turkeys, ducks, chickens and canteens half full of mountain dew. They mounted and followed in hot pursuit of the fleeing Federals. Down by Trusty’s and Tatum’s they charged the retreating Jayhawkers, killing and capturing men and horses; their charge to Tuckalofa Creek was a race for life. The next day a regiment of Federal cavalry came out and buried the dead and cared for the wounded. No estimate on killed or wounded.
This is the story of the hummingbird cake, a dish that has only been around for perhaps forty years, but in that time has become a classic, a traditional holiday dessert in many homes and Southern Living’s most requested recipe.
Our story begins on the island of Jamaica, on the northern shore in an estate called “Goldeneye” on a cliff overlooking Oracabessa Bay where in 1960 former British naval intelligence officer Ian Fleming began a story (For Your Eyes Only) about a British Secret Service agent that began, “The most beautiful bird in Jamaica, and some say the most beautiful bird in the world, is the streamer-tail or doctor humming-bird.”
Fleming purloined the name for his dashing, daredevil secret agene, code name “007”, from that of the American ornithologist James Bond, a Caribbean bird expert and author of the definitive field guide Birds of the West Indies (1936). Fleming, a keen birdwatcher himself, had a copy of Bond’s guide and he later explained to the ornithologist’s wife that “It struck me that this brief, unromantic, Anglo-Saxon and yet very masculine name was just what I needed, and so a second James Bond was born”. He further explained, “When I wrote the first one in 1953, I wanted Bond to be an extremely dull, uninteresting man to whom things happened; I wanted him to be a blunt instrument … when I was casting around for a name for my protagonist I thought by God, (James Bond) is the dullest name I ever heard.” (Ian Fleming, The New Yorker, 21 April 1962).
The doctor bird or red-billed streamertail (Trochilus polytmus), also known as the scissor-tail hummingbird, is indigenous to Jamaica where it is the most abundant and widespread member of the hummingbird family (Apodiformes, “without feet”; they’re grouped with the swifts). While it might be somewhat of a stretch that the doctor bird was chosen as the national avian symbol of Jamaica owing to the notoriety of the bird in a James Bond story, it’s a certainty that after Air Jamaica was established in October 1968, the new company chose the doctor bird as its logo. Shortly thereafter the Jamaica Tourism Board distributed recipes to the foreign media showcasing various ‘local’ dishes aimed for American consumers and intended to attract American visitors to the island, as reported in the March 29, 1969 issue of the Kingston Daily Gleaner (Jamaica): “Press kits presented included a Jamaican menu modified for American kitchens and featured recipes like the doctor bird cake made from bananas.”
Food historians generally cite Mrs. L.H. Wiggins’ recipe published in the February, 1978 issue of Southern Living magazine (p. 206) as the first widely-distributed recipe for “Hummingbird Cake.” The recipe features ripe bananas and canned crushed pineapple lightly accented with cinnamon. It is made with oil, and as such is akin to carrot, zucchini, and applesauce cakes that utilize chemical leavening and eggs without the creaming of butter to create an intensely moist, rich cake. It is typically paired with cream cheese frosting and baked in two or three round layers but can be prepared in a tube or Bundt pan. Here is the original 1978 recipe from Southern Living:
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/2 cups salad oil
1 1/2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, undrained
2 cups chopped pecans or walnuts, divided
2 cups chopped bananas
Cream cheese frosting (recipe follows)
Combine dry ingredients in a large mixing bowl; add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas; spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350 degrees F. For 25 to 30 minutes; remove from pans, and cool immediately. Spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans.
Cream Cheese Frosting
2 (8-ounce) packages cream cheese, softened
1 cup butter or margarine, softened
2 (16 ounce) packages powdered sugar
2 teaspoons vanilla extract
Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla. Yield: enough for a 3 layer cake.
Homemade soups should grace our tables more often; they’ve fed body and soul long before canning came along, and a good soup made with stout stock and proper care is the measure of a good cook. One soup you’ll never find in a can is gazpacho, which rated an entire chapter (“Beautiful Soup”) in The Alice B. Toklas Cookbook, and became a culinary craze sometime in the late 1970s. Gazpacho is a king of cold soups, an easily-made, refreshing and somewhat novel way to serve fresh summer vegetables. Historical recipes of this dish always include bread as one of the basic ingredients, usually melded early on with oil, salt and garlic into something resembling a paste. While my recipe does not include bread at that juncture (I simply don’t like the texture), take it from someone who crumbles cold cornbread over a table bowl, bread is a great addition, and any well-textured bread will do.
This recipe is from my halcyon days in Oxford, where I was desultorily studying for a degree, diligently exploring my capacities for vice and desolately working in a string of eateries, among them The Bean Blossom Bistro, the first health-food restaurant in Oxford. It was located on Jackson Avenue across from the old telephone exchange. The Good Food Store, Oxford’s first health-food store—then in its second incarnation—was on the corner next door. Carol Davis opened the Bean Blossom in 1978. We had worked together at the old Moonlight Café, which Betty Blair had opened up in the Hoka a couple of years earlier. Carol and I became fast friends during that time, and when she opened up her own place, she brought me with her. We were very young, and though I like to think that Oxford in those days was an intoxicating environment, perhaps youth itself was our wine.
The Bean Blossom, like so many small restaurants, was founded more on good intentions than experience. I don’t think we ever seated more than fifty people at one time, and usually far, far less. The kitchen could barely hold more than three people. Our menu changed daily, though we could always whip up a tofu burger, or a veggie stir-fry or a great salad any time you wanted it. Carol introduced me to a lot of new foods, including adzuki beans, which I cook like cowpeas, and tofu, which I of course deep-fry. She also brought gazpacho into my world, and for that I am evermore grateful. I remember dipping the soup from a bucket in the bottom of our double-door refrigerator, a sheen of oil glistening atop the mixture. We served it with a variety of breads, and each bowl I eat now is a serving of nostalgia. Like memories themselves, this soup improves with age, but sours if mishandled.
Bean Blossom Gazpacho
Take two or three cloves of garlic, mince very, very finely and mash in the bottom of a glass or enamel bowl with a teaspoon of salt and about a half a cup of olive oil. If you want to try adding bread, now is the time, but I can’t make a recommendation as to what kind. Add in fine dice one yellow onion, three very ripe summer tomatoes, two peeled cucumbers, two ribs celery (with leaves), and a sweet pepper if you like, though be careful, since the pepper can overpower the other vegetables; a sweet yellow banana pepper works well. If you want to add a hot pepper such as a jalapeno, fine, but I don’t recommend heat; this is a cooling dish, and should be refreshing rather than pungent. Likewise, starchy vegetables such as fresh corn or peas seem out-of-place to me as well, though there are countless variations. Add another teaspoon of salt, a teaspoon of cumin, a teaspoon of fresh basil, a heaping tablespoon of freshly-chopped parsley, a teaspoon of coarsely ground black pepper and a bit more olive oil, perhaps a tablespoon. You might want to add some liquid, in which case I recommend a vegetable juice such as V8; tomato juice is too thick. Let this mixture sit for a couple of hours in the refrigerator in a sealed non-metallic container overnight. An hour before serving, add more juice if needed, a little fresh chopped parsley, adjust the salt and pepper and return to the refrigerator. Serve in chilled bowls (freshly chopped chives are a nice touch) with good crusty bread.
The Kentucky Derby is tomorrow! Looking over the sports section of The New York Times today and photos of the muddy track at Churchill Downs reminded me to get cracking and write up my own Derby recipes and traditions for my friends in other parts of the country.
How to Dress for the Derby
Derby is the time for considered bets or wild hunches, frosty mint juleps and dressing to the nines: elaborate hats or fascinators, colorful silk dresses or suits, finished off with heels and gloves. Men wear bright trousers, poplin or linen suits in ice cream colors, bright socks and fancy ties or bow ties, with seersucker and classic navy always in form. Hats are for the men, too, from bowlers to boaters (but no cowboy hats, please). Gentleman, please praise each woman’s hat: it’s expected!
I haven’t been to the actual race in years — when I was often included with my family in former Gov. A.B. “Happy” Chandler’s box at Churchill Downs. That was always a treat: no one could sing “My Old Kentucky Home” better than Happy, usually wearing a white linen three piece suit accompanied by movie stars like Natalie Wood, baseball players like Bob Feller or politicians such as the elegant Sen. Thurston B. Morton and his wife made sure to stop by to greet the Chandlers.
My good friend Amy Zemo Broadhurst has been at Churchill Downs all week, from Millionaire’s Row to the Winner’s Circle Suites to the Turf Club. The Turf Club, by the way, is where you will find the owners and trainers. No messy infield for Amy, who is immaculately dressed and entertains business clients during Derby. Should you fail in your quest for the good seats, there’s always the Infield, where the grass should be blue – but is too crowded to see. Tickets for the Infield used to be $20 when I was young, but are now $60. You are allowed to bring in food but not liquor though somehow liquor WILL make it through.
Derby Parties at Home
Alas, Happy is long dead and the real Kentucky Derby scene for me now is in the private parties held by Kentuckians in their homes. Even NON-Kentuckians like to celebrate the festive day and while your party may be as humble as a bucket of KFC and beer, here are some traditional ingredients for a successful party:
I used to buy my country ham and beaten biscuits from Taylor Farms in Cynthiana, Kentucky. Farmer Taylor’s celebrated method of curing has been adapted by others but I now favor the country ham served by the fabled Beaumont Inn in Harrodsburg, Kentucky. These hams have been cured by Meacham Hams in Sturgis, Kentucky for more than eighty years. Cooked or uncooked ham is available along with other delicious smoked meats; and they will also provide nicely trimmed biscuit cut slices. Rather than host a party, you may want to consider a traditional Derby breakfast to start the day off right. Happy and Mildred Chandler started this tradition during his first term as Governor in 1936. They served an excellent spread of country ham, grits, red eye gravy, scrambled eggs, biscuits, jam and plenty of hot coffee. This meal is no longer served at the Governor’s Mansion, but it’s still a wonderful menu.
While I prefer smallish buttermilk biscuits with my ham, beaten biscuits are an old Kentucky tradition. On the crisp side, the biscuits are made by beating dough with a wooden mallet for half an hour, no more, no less. Luckily for all hostesses who don’t employ a cook or have the patience to make them, Meacham Hams sells them by the dozen. Even stores like Liquor Barn sell them, NOBODY wants to make beaten biscuits any more. Halfway between a cracker and a biscuit, just add a little butter and a slice of ham. They are so good. However, if you want to be old-fashioned, here is an excellent old recipe.
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 1/2 tablespoons white sugar
1/4 cup lard, chilled and cut into small pieces
1/3 cup light cream
2 tablespoons cold water (optional)
Preheat the oven to 450 degrees. Sift flour, salt, baking powder, and sugar together. Use a fork to “cut” the lard into the flour until it looks like coarse meal. Using a standing mixer, or a wooden spoon, mix the dough as you slowly add the cream. Mix well to form the dough into a ball, adding water if needed. Place the dough onto a tabletop, and knead slightly. With a mallet or a rolling pin, beat the dough a few times to form it into a rough rectangle. Fold the dough over, and then beat it out again. Repeat this process until the dough becomes white and blisters form on the surface, about 30 minutes. Roll out the dough to about 1/4 inch thick. Cut into 2 inch rounds, and prick the top with the tines of a fork: nine holes are traditional. Place on greased baking sheets. Bake until golden, about fifteen minutes.
Miss Jennie Benedict, a Louisville caterer, created Benedictine spread at the turn of the last century. Years ago, certain bakeries in Louisville used to bake pink and green loaves of bread just for these popular finger sandwiches, a staple at Derby parties, weddings and showers. I have even served these at a funeral where they were much enjoyed. My recipe, taken from “Kentucky’s Best, Fifty Years of Great Recipes” by Linda Allison Lewis, was amended and given to me by Tish Clark of Prestonsburg, Kentucky:
1 8 oz Philadelphia cheese, softened
1 tablespoon of mayonnaise
3 tablespoons of grated cucumber, drained well with a paper towel
1 teaspoon finely chopped green onions with tops
1 teeny tiny drop of green food coloring (the color should be delicate)
a dash of two of Tabasco
Blend all ingredients together and mix well. Yield: 10-12 servings (I multiply by eight.) You may serve this on trimmed bread as finger sandwiches or as a dip. Please note there is not a single drop of Benedictine liqueur used in this recipe! I like to make a nice pile of these sandwiches on a silver tray lined with a paper doily and garnished with a few cucumber slices and parsley. (Cover with a damp paper towel so your sandwiches don’t dry out and curl before serving. Refresh as necessary.) I also put out big crystal bowl of pimento cheese with Carr’s crackers, celery stalks, salty peanuts to encourage drinking and deviled eggs to prevent or at least stall off utter drunkenness.
Last week, Amy attended the Taste of Derby Festival and was served the most amazing new dish: Hot Brown Grits. This is an adaptation of the original hot brown recipe, originally created at the Brown Hotel in Louisville by Fred K. Schmidt in 1926 – long before people knew about pesky cholesterol. A hot brown is made from fresh roast turkey, tomatoes, cheddar and Mornay sauce, served atop thickly sliced toast, garnished with strips of bacon, served “piping hot and bubbly brown.” The Brown Hotel serves 800 hot browns a week but during Derby Week, they sell 1200 a day.
Hot Browns with Fried Cheese Grits
1 cup regular grits
1 cup (4 ounces) extra-sharp Cheddar cheese
4 tablespoons vegetable oil, divided
2 large sweet onions
1 tablespoon sugar
1 pound roasted turkey slices
1 cup shredded Parmesan cheese
8 bacon slices
Prepare 1 cup regular grits according to package directions. Stir in 1 cup (4 ounces) shredded extra-sharp Cheddar cheese until melted. Pour hot cooked grits into a greased 9-inch square pan. Cover and chill 8 hours or until firm. Invert onto a cutting board, and cut into 4 squares. Cut each square into 4 triangles. Fry grits, in batches, in 2 tablespoons hot vegetable oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden brown. Remove from pan, and set aside. Cook 2 large diced sweet onions and 1 tablespoon sugar in 2 tablespoons oil in skillet over medium-high heat, stirring constantly, 20 minutes or until deep golden brown. Arrange 4 grits triangles in a single layer in a lightly greased individual baking dish or large baking dish; top with turkey, sautéed onion, and cheese sauce. Repeat with remaining grits triangles, turkey, onion, and sauce:
1/2 cup butter
1/3 cup all-purpose flour
3 1/2 cups milk
1/2 cup shredded Swiss or Parmesan cheese
Salt and pepper to taste
Melt butter in a 3-quart saucepan over medium-high heat. Whisk in flour, and cook, whisking constantly, 1 minute. Gradually whisk in milk. Bring to a boil, and cook, whisking constantly, 1 to 2 minutes or until thickened. Whisk in cheese, salt, and pepper. Pour over grits, onions and meat, broil 6 inches from heat 4 minutes or until bubbly and lightly browned; remove from oven. Top evenly with cooked bacon and sliced tomato. Serve immediately.
I serve mint juleps in individual silver or pewter cups as well as a treasured set of Louisville Stoneware cups bearing the lyrics to “My Old Kentucky Home.” My ex-husband is an Englishman, so I adopted the habit of serving a pitcher or two of Pimm’s Cup, made with Pimm’s No. 1 herbal liqueur and gin, fresh unsweetened lemonade and garnished with cucumber spears, a slice of apple and a sprig of mint. Last year I served bourbon sours instead of mint juleps and those retro drinks went over in a big way!
As for bourbon, educate yourself on the different kinds of bourbon. Favorite brands include Four Roses Single Barrel (which has a high rye content), Jim Beam’s Basil Hayden, Old Grand Dad, Buffalo Trace (a high corn blend) then wheated bourbons like the very famous Maker’s Mark, Rebel Yell and any of the Van Winkle bourbons. Small batch artisanal bourbons like Knob Creek or Woodford Reserve have risen in popularity over the past ten years.
Lay a table with your very best linens, platters and crystal. Don’t forget to arrange flowers from your own garden, or red roses from a florist are always appropriate. Be ready to get the party started at least an hour before the actual race starts. And have hankies ready for the singing of “My Old Kentucky Home” there shouldn’t be a dry eye in the house! And you made need those hankies later anyway for tears of jubilation or losing bets. When the day is over, the owners, breeders and trainers start planning for the next Derby, as does a good hostess. Names are crossed off or added to lists, paper goods or swizzle sticks are bought on sale for next year.
(Lynn Weddington Tucker is a Kentuckian living in New York City since 1976. She has been a fashion designer, publicist and best of all, mother. Lynn is a sustaining member of the Junior League (like any good Southern girl) and as a Methodist, has all the ingredients on hand in her pantry for a casserole for a potluck. Lynn is a card-carrying Kentucky Colonel and loves a good party.)
The best way to learn Mexican cooking is from someone who was taught the cuisine at their mother’s table or someone who has lived in Mexico for many years. It also helps to a considerable degree if that person is indeed a good cook, someone who is interested in techniques and ingredients and can steer you in the proper direction for suitable pots and pans and such. Barring such a muse, we are left with books.
One of Craig Claiborne’s most significant legacies is his diverse contributions to the American table via his support of cooks and writers. Claiborne encouraged us to sample Vietnamese, Chinese, Moroccan and (perhaps most enduring) Mexican cuisine, in that case the writer is Diana Kennedy, a British subject who married The New York Times correspondent for Latin America in the 1950s and early 1960s. She became enamored of the food, which she discovered was better in rural and local settings, and began to learn the cuisine literally from the ground up, visiting every state in Mexico on all kinds of transportation, from buses to donkeys to her Nissan pickup truck with no power steering (and a shovel to dig it out of the mud). Such dedication is rare if not unique; Kennedy’s efforts were crowned with an authoritative body of work that provides a thorough, extensive survey of the many cuisines of Mexico from Chiapas to Baja as well as dozens of honors and awards, including membership in the Order of the British Empire.
Her essential work is The Cuisines of Mexico (Harper & Row, 1972). If you are at all interested in food and cooking, and you have a taste for books that are well-written, well-researched and ring with conviction, then you must have this one on your shelves. A revision was published in 1986, but I’d recommend the original edition with Claiborne’s introduction stating, “If this book is a measure of Diana’s talent, it will probably rank as the definitive book in English on (Mexican cooking).” Kennedy’s introduction, “A Culinary Education” certainly ranks among the most notable essays about coming to know food as more than mere nourishment. The first section, “Ingredients and Procedures” gives the initiate a thorough grounding in such arcana as herbs, kitchen equipment and chilies. You’ll find no better introduction to the basics of the Mexican kitchen. As to the recipes, bear in mind that Kennedy was writing for a somewhat less sophisticated audience, and these were selected for simplicity and ease of preparation; still you will find surprises. You might be, as I was those many years ago on first reading, delighted by the seafood recipes (“There is an awful lot of coast to Mexico …”), which includes perhaps one of the first recipes for “cebiche” included in an American cookbook. The inclusion of many Gulf species among these recipes is poignant indeed in this post-BP Gulf world. My personal favorite among them is the snapper Vera Cruz, which we served at the Warehouse during my tenure.
Kennedy’s writing is strong and serviceable, rarely lyrical but revealing when so; her most powerful gift is an excruciating attention to detail which can be daunting, but remember again her audience, who needed such specifics. You will enjoy the Mesoamerican art she includes as well as the history. After you read this book, you will come to know Rick Bayless for the shallow fraud that he is. Comer bien.