Chefs, cookbook writers, and foodstuff critics are mourning the demise of Diana Kennedy, a pioneer who shepherded the strategies and preferences of Mexican delicacies to the English-talking world. Kennedy carefully observed and cataloged the craft of Mexican cooking above many years of residing in every single state in the place, indexing her rigorous research in a canon of cookbooks that continue to be crucial references for cooks globally. She died on Sunday at the age of 99.
A lot of who crossed paths with Kennedy are reflecting on her huge legacy, remembering her as sharp-witted, stubborn, and virtually biblically devoted to precision. Chopping corners was not in her vocabulary.
Chef José Andrés, a near mate and admirer of Kennedy’s, told Bon Appétit she was a “window into the soul of Mexican cooking to me and so lots of some others.”
“To be one of the world’s greatest authorities on any