2014 JBF Cookbook Hall of Fame: Diana Kennedy

Cuisines of Mexico

 

This award is given to a cookbook or body of work that has had a significant and enduring impact on the way we cook and understand food.

 

We have the late Craig Claiborne to thank for the force that is Diana Kennedy. A casual suggestion made to Kennedy during Claiborne’s days as the New York Times restaurant critic led her to write The Cuisines of Mexico, an achievement of meticulous research, fine writing, and groundbreaking recipes that by itself would merit its author a place in the James Beard Foundation’s Cookbook Hall of Fame. But Kennedy, never satisfied, as anyone who has spent time with her knows, kept researching, kept cooking, and kept writing books that just barely met her perfectionist standards and raised the bar for all who followed in her footsteps.

 

Kennedy lives what she writes. All around her adobe home in the mountains of Michoacán, she grows a botanist’s dream of indigenous herbs, fruits, and vegetables. And she has... Read more >

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