Diana Kennedy has written eight classic books on the regional foods of Mexico, including the James Beard Cookbook of the Year Oaxaca al Gusto: An Infinite Gastronomy, The Essential Cuisines of Mexico, The Art of Mexican Cooking, and My Mexico. Her many honors include induction into the James Beard Foundation Cookbook Hall of Fame, a Life Achievement Award from the International Association of Cooking Professionals, the Mexican Order of the Aztec Eagle, and the Member of the Order of the British Empire (MBE).