Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico Tapa dura - 2012 - 1st Edición
de Roberto Santibanez; Jj Goode; Todd Coleman
Resumen
Americans are having a love affair with the taco. What began as affection for the fast-food version—that hard yellow shell filled with ground beef and mysterious yellow cheese—has blossomed into an all-out obsession for the real thing, with upscale renditions and taco trucks popping up from coast to coast.
Now, with Tacos, Tortas, and Tamales, chef Roberto Santibañez shows you how to recreate the thrilling, authentic flavors of the taquerias of Mexico in your own home. In addition to tacos, the book also explores the equally exciting Mexican sandwiches called tortas and hearty tamales, as well as salsas, condiments, fresh juices, and even desserts and refreshing margaritas.
- Author Roberto Santibañez is also the author of Rosa's New Mexican Table and Truly Mexican, as well as the chef and owner of Fonda restaurants in Brooklyn and Manhattan
- Santibañez's Truly Mexican was chosen as a New York Times Notable Cookbook of 2011
- Using easy-to-find ingredients and simple techniques, this is the perfect introduction to real Mexican cooking for enthusiastic beginners and experienced cooks alike
While the flavors you'll find here are exciting and complex, the cooking itself is anything but complicated. With Tacos, Tortas, and Tamales on your kitchen shelf, dinner will never be dull again.
Descripción de contraportada
Americans are having a love affair with the taco. What began as an affection for the fast-food version, that hard yellow shell filled with ground beef and mysterious yellow cheese, has blossomed into an all-out obsession for the real thing, with upscale taquerias and food trucks popping up from coast to coast.
Yet even today, few people are familiar with the incredible variety available on the streets of Mexico, from fish tacos of Baja to slow-cooked pork tacos of the Yucatan to cream-spiked strips of poblano peppers tucked into tortillas from the markets of Mexico City. In "Tacos, Tortas, and Tamales," chef Roberto Santibanez shows you how to recreate these thrilling flavors in your home kitchen.And real tacos aren't the only revelation in store. Santibanez also explores the equally exciting Mexican sandwiches called tortas and hearty tamales, which are so much easier to make than you might think. There are plenty of salsas and condiments to enliven every bite. He also shares recipes for fresh juices called aguas, alcoholic treats like margaritas, and a handful of everyday desserts.
While the flavors are exciting and complex, the cooking itself is anything but complicated. All you'll need are fresh ingredients and a few basic rules of thumb.Whether you decide to make each component from scratch or cut a few corners, this is the only cookbook you need to prepare fantastically simple and amazingly tasty Mexican food at home. With "Tacos, Tortas, and Tamales" in your kitchen, your dinners will never be dull again.
Descripción de la solapa
Americans are having a love affair with the taco. What began as an affection for the fast-food version, that hard yellow shell filled with ground beef and mysterious yellow cheese, has blossomed into an all-out obsession for the real thing, with upscale taquerias and food trucks popping up from coast to coast.
Yet even today, few people are familiar with the incredible variety available on the streets of Mexico, from fish tacos of Baja to slow-cooked pork tacos of the Yucatan to cream-spiked strips of poblano peppers tucked into tortillas from the markets of Mexico City. In "Tacos, Tortas, and Tamales," chef Roberto Santibanez shows you how to recreate these thrilling flavors in your home kitchen.And real tacos aren't the only revelation in store. Santibanez also explores the equally exciting Mexican sandwiches called tortas and hearty tamales, which are so much easier to make than you might think. There are plenty of salsas and condiments to enliven every bite. He also shares recipes for fresh juices called aguas, alcoholic treats like margaritas, and a handful of everyday desserts.
While the flavors are exciting and complex, the cooking itself is anything but complicated. All you'll need are fresh ingredients and a few basic rules of thumb.Whether you decide to make each component from scratch or cut a few corners, this is the only cookbook you need to prepare fantastically simple and amazingly tasty Mexican food at home. With "Tacos, Tortas, and Tamales" in your kitchen, your dinners will never be dull again.
Detalles
- Título Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico
- Autor Roberto Santibanez; Jj Goode; Todd Coleman
- Encuadernación Tapa dura
- Número de edición 1st
- Edición 1
- Páginas 224
- Volúmenes 1
- Idioma ENG
- Editorial Houghton Mifflin, Qd12
- Fecha de publicación 2012-10-12
- Ilustrado Sí
- Features Dust Cover, Glossary, Illustrated, Index, Price on Product - Canadian, Table of Contents
- ISBN 9781118190203 / 1118190203
- Peso 1.68 libras (0.76 kg)
- Dimensiones 8.22 x 7.41 x 0.92 pulgadas (20.88 x 18.82 x 2.34 cm)
-
Temas
- Cultural Region: Mexican
- Ethnic Orientation: Chicano
- Ethnic Orientation: Hispanic
- Ethnic Orientation: Latino
- Library of Congress subjects Cooking, Mexican, Cookbooks
- Número de catálogo de la Librería del Congreso de EEUU 2012006650
- Dewey Decimal Code 641.597
Reseñas en medios
Citas
- New York Times Book Review, 12/02/2012, Page 21
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