And here it is: Frida’s Fiestas (224 pages. Clarkson Potter. $35), by Guadalupe Rivera (Diego’s daughter from a previous marriage) and Marie-Pierre Colle, a journalist specializing in design. According to Guadalupe, Kahlo loved going to the market to gather up seasonal delicacies, though how much time she actually spent at the stove is unclear. On Mexico’s national holiday in September, Guadalupe writes, Kahlo dressed up in traditional garb, ““set the table with her best white Puebla ware,’’ and created a centerpiece out of limes, pomegranates, flowers and Mexican flags. (The Martha Stewart of Coyoacan! Who knew?) But when it came time to prepare the chilies in cream and the stuffed chayotes, it was Eulalia, Kahlo’s ““wonderful cook,’’ who went to work. Then the joyous company – ardent communists all – feasted on what Guadalupe calls ““Kahlo’s splendid cooking.''
As for the recipes, don’t try them at home unless there’s a Eulalia in your kitchen, too: this is not Mexican for beginners. Next in the series? Hard to say, but after this, a whole lot of people are going to be waiting for ““In the Kitchen With Sylvia Plath.''
