G FORCE | DIANA KENNEDY

An authentic personality

‘The Julia Child of Mexican cooking’ zeroes in on the best of Oaxaca

(University of Texas Press)

By Sebastian Smee

Globe Staff / September 22, 2010

E-mail|
Reprints|

Text size – +

Q. How did your new book on Oaxacan cooking, “Oaxaca al Gusto,’’ come about? A. I was approached to do it in 1992 by a representative of the government of Oaxaca. I’ve been there many times. It’s one of the most fascinating of Mexico’s states because of its biodiversity. There are many, many cultures, and they’re often relatively isolated. They ... (Full article: 565 words)