The Gourmet Mexican Kitchen: A Cookbook: Bold Flavors for the Home Chef by Shannon Bard

  • Achiote paste (Recado rojo) (page 11)

    from The Gourmet Mexican Kitchen: A Cookbook: Bold Flavors for the Home Chef The Gourmet Mexican Kitchen by Shannon Bard

    • Categories: Spice / herb blends & rubs; Mexican
    • Ingredients: annatto seeds; ground cumin; dried Mexican oregano; whole cloves; black peppercorns; allspice berries; salt; garlic cloves; habanero chile; orange juice; white vinegar; lemons; silver tequila
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  • ISBN 10 1624140963
  • ISBN 13 9781624140969
  • Linked ISBNs
  • Published Feb 24 2015
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Page Street Publishing
  • Imprint Page Street Publishing Co.

Publishers Text

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.

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