In "Food From My Heart," Martinez describes the connection between Mexico and food, between food and culture. Mexican cooking is itself the result of the collision of cultures; it brings together Old and New World ingredients-rice, onions, corriander, from the Old; corn, chiles, beans, tomatoes, from the New-and the culinary influences of its constantly shifting ethnic mosaic-the Mayans, Aztecs, Spanish, French, Germans, Chinese. Martinez has drawn upon these influences, of friends and family, of traditional foods of many regions of Mexico, to create her own personal style of cooking, one...