Prior to the potluck for each DCCC cookbook, I post a set of questions to stimulate discussion and to make sure we don’t forget to cover some of the most basic discussion topics at our meeting—such as, “Which recipes does everyone like best?” and “Will members likely cook from this book again?”, and so on. These questions are meant to used by anyone or any club that has been reading and making recipes from The Art of Mexican Cooking. If you’re a member and have a question you’d like to add the list, please send it to me to include.

How would you describe Diana Kennedy’s writing style? Authoritative? Personal? Sensual? Humorous? Do you like her tone?

Did you get a sense of Mexico—it’s people, the place, and, of course, the food—from her writing?

What did you learn about Mexican cooking that you didn’t know before using this book? Were you surprised by anything? Before using this book, did you know, for example, that lard is a common cooking fat in Mexican cooking?

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