The Gourmet Mexican KitchenA Cookbook: Bold Flavors for the Home Chef
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.
Gourmet Mexican Meals in the comfort of your own kitchen!
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.
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 television programs like “Beat Bobby Flay” and “The Kitchen Inferno.” She has also traveled extensively, working with some of the finest chefs in the world and bringing back a contemporary menu that showcases her unique, bold interpretation of traditional Mexican cuisine. She lives in Kennebunk, Maine.
“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
“We can’t think of any other chef who uses such thoroughly modern techniques to reinvent our notions of classic Mexican cooking, and we can’t wait to give Shannon’s gorgeous new cookbook a thorough workout.”—Malcolm and Jillian Bedell, FromAway.com
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