PDF Ebook The Gourmet Mexican Kitchen- A Cookbook: Bold Flavors For the Home Chef, by Shannon Bard
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The Gourmet Mexican Kitchen- A Cookbook: Bold Flavors For the Home Chef, by Shannon Bard
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GOURMET MEXICAN MEALS IN THE COMFORT OF YOUR OWN KITCHEN
Cook up bold Mexican flavors with these incredible gourmet recipes from one of America's hottest chefs.
With The Gourmet Mexican Kitchen you'll make authentic Mexican fare hard to find anywhere but Mexico―think Enchiladas Mineras from Guanajuato, Sopa de Calabazza from Oaxaca, Arroz a la Tumbada from Veracruz and Cohinita Pibil originating in the Yucatán region of Mexico.
Tips and tricks pulled from Shannon's years of experience will have you trying terrific new dishes. Master one of ten salsa recipes, wow your crowd with a Classic Mexican Vanilla Flan or build a feast around Citrus Rubbed Roasted Chicken with Pueblo Style Mole. And don't forget to pair your creations with one of her incredible margaritas―there are a ton of recipes to choose from!
Whether you're looking to impress guests or just cuddle up with the perfect bowl of guacamole, The Gourmet Mexican Kitchen will introduce an exciting world of food and flavor.
- Sales Rank: #611006 in Books
- Published on: 2015-02-24
- Released on: 2015-02-24
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x .90" w x 8.10" l, 1.00 pounds
- Binding: Paperback
- 208 pages
Review
“Bard’s recipes are great―they show the home cook terrific and authentic Mexican flavors. This is a book I’d recommend for every adventurous cook’s library.” ―LEE ANNE WONG, celebrity chef and author of Dumplings All Day Wong
“Mexican street food can be hard to cook. Huarache can be as well. Ceviche? SAME! But Shannon Bard has written these recipes so well, I am going to make them all!” ―JAMIE BISSONNETTE, chef/owner of Toro NYC, Coppa and Toro Boston and author of The New Charcuterie Cookbook
“When Zapoteca opened its doors, Chef Shannon Bard effectively raised the bar in regards to rustic Mexican fare.” ―JOE RICCHIO, food editor for Maine magazine
“We can't think of any other chef who uses such thoroughly modern technique to reinvent our notions of classic Mexican cooking, and we can't wait to give Shannon's gorgeous new cookbook a thorough workout.” ―MALCOLM & JILLIAN BEDELL, FromAway.com
“This book is a must-have for anyone wanting to master Mexican recipes that are earthy, vibrant and, above all, delicious!” ―CURTIS M. WONG, Huffington Post
About the Author
Shannon Bard is the executive chef and co-owner of Zapoteca in Portland, Maine and Mixteca in Durham, New Hampshire. Shannon has cooked at the James Beard House and has appeared in "Beat Bobby Flay" and "The Kitchen Inferno." She lives in Kennebunk, Maine.
Most helpful customer reviews
24 of 26 people found the following review helpful.
Mexican food everyone will enjoy
By Kat L
I love Mexican food and I've been searching for a while for a cookbook that would have interesting, authentic recipes yet remain approachable. I think this cookbook fits that criteria very well. There are not a huge number of recipes here, but a solid 60-70% of them are something that I would happily eat, my non-Mexican-food-loving boyfriend would enjoy (chicken in peanut sauce, achiote seasoned pork, ... probably the whole meat chapter), I can obtain ingredients for (even in Michigan) them, and I feel confident about preparing based on the directions and photos in Shannon's cookbook. In a lot of other Mexican cookbooks I've looked at or bought, that number is around the 20-30% range.
The writing style is very clear and quite informative. For example, in the Red Chile Pork Tamales recipe, the reader is encouraged that the process is quite simple, told that there will be leftover pork and what you might do with it, given a tip for how to know when you need to add more water when steaming the tamales (add a clean coin to the water - as long as it is rattling, there is enough water), told the history of the tamale, why you should not leave the salt on the pork longer than an hour, and given a photo of the final product.
There are definitely instances where I would like to see some photos of the process, not just the final product - for instance, with the empanadas, the tamales, the barbecued lamb (how to fold the banana leaves around the lamb). One other thing I would have liked to see in the recipes is a preparation time listed up-front, just so that I can see at a glance that I am going to need to let the meat marinate for a while, overnight, etc.
In making the Chicken Tortilla Soup - it did not take a full 20 minutes for my chicken to poach, so you do need to pay attention. The recipe calls for 4 boneless, skinless chicken breasts, but does not make any mention of weight, which I feel like it should as that matters for how long the meat will take to cook through. The final product (the soup) is quite tasty, but you do need to make some judgement calls along the way.
I also tried the Flourless Chocolate Ancho Cake, since flourless chocolate torte has become my go-to recipe for entertaining. This cake is good, but it is on the sweeter/too-sweet side for me. I don't normally add any sugar to flourless chocolate cake, the sugar in the chocolate is generally sufficient for me, so it depends on your sweet tooth.
The equipment section is very sparse and only includes four items - tortilla press, molcajete, blender, and comal (flat griddle) specific to Mexican dishes - she's assuming you know you're going to need a skillet, etc. The only recipe I noticed that calls for "specialty" equipment is the octopus ceviche. You need to pressure cook the octopus and no alternative method is given in case you don't have a pressure cooker.
Overall, the recipes are well-written, there's substantial variety and enough interesting recipes that everyone should find quite a few items that they will enjoy. You will need to read through the recipes first (but that's a good plan anyways) and have some idea about places where things could go wrong/you might need to adjust based on preference, meat weight, etc.
12 of 12 people found the following review helpful.
Delicioso!
By Bostonian
Really well-executed cookbook with clarity in writing in directions. Shannon Bard has assembled a bunch of great recipes here and I'm working my way through them one at a time. They all look delicious, and while some call for complex preparations and fairly exotic ingredients, I find that most of them are available at gourmet markets and/or in the international aisles in supermarkets. The seafood entrees are one of Shannon's specialities and are especially enticing.
Here is a photo of the Albondigas Enchipotladas, or Mexican meatballs in red chile sauce, which I made.
5 of 5 people found the following review helpful.
Recipes are wonderful, but not an easy font size for me to read.
By J. Lesley
When I first get a new cookbook I often want to see what I can make from it without having to resort to a high priced shopping trip for ingredients. That is the way I approached this Gourmet Mexican Kitchen cookbook. So far I'm pleased to say every recipe has been a wonderful addition to my table and my list of 'must-make-again' recipes.
We were grilling out so I decided to try the Ensalada Cesar Mexicana (Grilled Mexican Caesar Salad with Poblano-Pumpkin dressing). I had not tried romaine lettuce on the grill before and this was wonderful and the dressing was creamy and flavorful. Another time I made the Albondigas Enchipotladas (Mexican meatballs in chipotle red chile sauce) because I had already bought the meat combination to cook a meatloaf and had a can of chipotle in adobo on the pantry shelf. I also got to try dry roasting the Roma tomatoes for this recipe, a new technique I had not explored before. Cooking up a big pot of pinto beans is a common occurrence in my home, so trying the Frijoles a la Charro (Spicy Bacon Pinto Beans) was a no brainer. However, the recipe most looked forward to (at least by my husband) was the Flan de Vanilla. This lovely dessert has only five ingredients and was very easy to make, even the caramelized sugar. Hubby was in vanilla flan heaven.
The cookbook is a visual feast as far as the photographs of the recipes and the author at her home and restaurants is concerned. The colors I usually associate most with Mexico are used throughout for background page colors and they brighten the entire book. The only negative aspect I would point out to someone considering purchasing this cookbook is that the choice of font size for the printing is very small. If you have young eyes with no vision problems at all, you will be unlikely to have any difficulty reading this tiny print. For someone such as me, it is a struggle to read it and I like to _read_ the entire cookbook before I make anything from it. The detail instructions for these recipes are a little longer than usual. Most recipes have two or more techniques that must be utilized to make the recipe according to instructions. In order to keep the majority of the recipes on one page - without having to continue the recipe on the next page - the decision was made to use a small font size. Please check the 'look inside' feature for this cookbook to see the font size. What you see there is what you will find in the book you receive so you can know exactly what to expect.
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