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The Gourmet Mexican Kitchen - A Cookbook by Shannon Brad

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Books : Cooking : English
 

 




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.

- Kat, Amazon.com

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.

- J Lesley, Amazon.com                                                             

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