Oaxaca al gusto, an infinite gastronomy

Diana Kennedy is the authority on all types of  Mexican cuisine. In this very large book, 10 inches by 12 inches and weighing about 10 pounds, she has organized her thorough research on Oaxacan gastronomy, which includes recipes, preparation and cooking of produce, plants, spices and delicacies.  Organized by region in the table of contents and in the index, the book includes numerous full-color pages of photographs and smaller images. There are three pillars of Oaxacan cuisine: chocolate, corn and the unique chiles of Oaxaca.  A terrific book to cook from and to read.