The Gourmet Mexican Kitchen - A Cookbook - Softcover

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 "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 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" "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

Mexican food is a favourite among people of all ages and cultural backgrounds. Even so, many people are afraid to try their hand at creating authentic Mexican dishes because it seems too difficult. Chef Shannon Bard, co-owner of Zapoteca, a popular Mexican restaurant in Maine, is here to show you how to create bold Mexican flavours at home for new unforgettable meals. In this title, recipes include Shannon's flavourful Roasted Oaxaca Spiced Orange and Butternut Squash Soup and her savoury Sauteed Mexican Mussels with Chorizo and Tequila. Shannon has cooked at the James Beard House and Arzak, the 8th best restaurant in the world. Her work has appeared in Bon Appetit, Saveur and Food and Wine. Her food is admired not only by the restaurant-goers of Maine and New Hampshire, but also by people all over the world.