So I have a copy of Diana Kennedy's newest book "Oaxaca al Gusto: An Infinite Gastronomy" on the way to my Wyoming casa. Anyone who knows me well knows that Mexican Cuisine, and in particulaly Oaxacan cuisine has a very special spot in my heart. I very much look forward to reading and reviewing the book (all 492 pages of it).
I am particularly interested in reading her recipe(s) on mole(s) from the region. I am a die hard fan of Rick Bayless's Oaxacan black mole, but I am excited to find some other variations.
I will post photos, and more once I have the book, but for now, here is an interview with the author.