Hardcover: 240 pages
Publisher: Clarkson Potter (October 20, 2015)
Product Dimensions: 7.7 x 0.9 x 10 inches
Shipping Weight: 2.2 pounds (View shipping rates and policies)
Average Customer Review: 4.7 out of 5 stars See all reviews (84 customer reviews)
Best Sellers Rank: #4,626 in Books (See Top 100 in Books) #3 in Books > Cookbooks, Food & Wine > Regional & International > Mexican #14 in Books > Cookbooks, Food & Wine > Cooking Education & Reference > Essays #91 in Books > Cookbooks, Food & Wine > Cooking Methods
This taco cookbook is a unapologetic and bold collection of inspirational recipes for making unique taco dishes.There are some really interesting recipes in this book. This book is also not for the "casual" or traditional taco maker as the recipes are likely not what you are expecting.The tone of the recipes is set in the first half of the book which gives a brief background on Alex Stupak and his culinary journey, some fundamentals on spices and chilies, and then a pretty lengthy explanation on the type of corn that best lends itself to tortillas, tortilla recipes, and salsa recipes. Thoughtfully, the tortilla recipes give you the ingredient option of easier to find masa harina (as well as the harder to find fresh masa). In addition to corn and flour tortillas recipes, there are some creative fusion recipes such as pistachio, saffron, and rye tortillas. The subsequent dedication to salsa recipes emphasizes the wide variety of ways a salsa can create a completely different taste and look to a taco.The second half of the book is dedicated to taco recipes. While the opening notes suggest that some of the recipes are classics, I tend to disagree. That being said, the recipes are pretty cool. Some examples of recipes include Chicken Tacos with Kale and Salsa Verde, Skirt Steak Tacos, Fried Oyster Tacos, Pineapple Tacos, and Wild Spinach Tacos.There are also a few taco recipes that would lend themselves to breakfast as well as a couple of dessert taco recipes.The closing section has recipes for components (such as Adobo paste) that are used in some of the recipes.The writing tone of this book is very down to earth and lightly humorous.
This is a book by a white guy with fancy chef credentials from multiple Michelin-starred restaurants, who then went on to open fancy taco restaurants in Manhattan. And a white girl food writer from Brooklyn. With photos by a Manhattan photographer. New York City is not known for tacos. If that matters to you, then this book is not for you.This isn't a book about "authentic" Mexican tacos. Instead, it's a book that holds up the humble tortilla in the true light it deserves. Stupak understands that the most critical part of a taco is the quality of the tortilla. You will never have a superb taco with packaged tortillas. It needs to be made with fresh masa, shaped by hand and cooked seconds before it's inhaled. Pages are devoted to the process of nixtamalization of corn and to ways of grinding it to masa. Alas, Stupak says that one can only make proper masa for tortillas using an industrial machine, so it is inaccessible to most folks. Maybe you live in a city that has a tortilleria that sells fresh masa. Or perhaps us home cooks can get lucky with a metate, or a wet grinder as is used in Indian homes to grind rice and lentils into batter for dosas. If not, there's always masa harina, the dried masa flour that requires us to just add water. While far from fresh masa, masa harina still produces superior tortillas than most U.S. taquerias serve up. To all the wheat flour tortilla lovers, don't worry, also included is a recipe for making those, with lard. And to those who love non-traditional ingredients, we also get tortillas using rye, buckwheat, yuca, beet, pistachios and even chorizo (yes, in the dough).Next up are salsas, the "coup de grÃ¢ce" of taco making, according to the authors.
What a great month it's been for lovers of the taco - first the fun, hip, irreverent love letter to Mexican taco culture that was Tacopedia, and now this intense, punk-rock manifesto of the taco as high cuisine. Tacos: Recipes and Provocations delivers on both halves of its subtitle, in spades. His recipes range from the traditional to the avant-garde, with a strong core of fundamental respect for the cuisine, its techniques, and its multicultural and evolving spirit. His provocations will rattle the cage of many a pretentious foodie who'd prefer to see Mexican cuisine frozen in time and served for under $5.The first half or so of the book centers on fundamentals: tortillas and salsas. Stupak is uncompromising here: fresh tortillas, or nothing. I tend to agree. He walks the reader through nixtamalizing corn, grinding it for masa, and pressing tortillas, including instructions on storage and on starting with masa preparada. Of note here is the range of flavored and amended tortillas, enriched by obvious (spinach, spices) and nonobvious (chorizo?!) additions, which have a long history in Mexico. He also has a pretty good flour tortilla recipe. The salsas are phenomenal. I made two of the salsas last night, and found them to be mindblowing - well balanced, intense, and unusual. I especially recommend the salsa macha, which reminded me of a cross between a pipian and buffalo wing sauce. My wife, who was born and raised in the DF, is ecstatic.Recipes range from old favorites (carnitas, al pastor, barbacoa) to high-concept rethinks (pineapple tacos with lardo, pastrami with mustard seed salsa, sea urchin and guacamole.
Tacos: Recipes and Provocations Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos Utopia Is Creepy: And Other Provocations Provocations: Spiritual Writings of Kierkegaard Abolishing Freedom: A Plea for a Contemporary Use of Fatalism (Provocations) Bringing Home the Seitan: 100 Protein-Packed, Plant-Based Recipes for Delicious "Wheat-Meat" Tacos, BBQ, Stir-Fry, Wings and More Southern Love For Pizza, Burgers & Tacos: 175 Family Dinner Favorites! (Southern Cooking Recipes Book 36) Taco Night!: 101 Fiesta-Worthy Recipes for Dinner--from Quesadillas to Burritos & Tacos Plus Drinks, Sides & Desserts! Crock Pot: 2,000 Crock Pot Recipes Cookbook (Crock Pot Recipes, Slow Cooker Recipes, Dump Meals Recipes, Dump Dinner Recipes, Freezer Meals Recipes, Crock Pot Recipes Free) Jello Shot Recipes: 55 Fun & Creative Jello Shot Recipes for your Party (Jello Shots, Jelly Shots, Party Recipes, Jungle Juice, Punch Recipes, Vodka Recipes, ... Rum Recipes, Cocktail Recipes, Wine Making) The Mega Crockpot Recipes Box Set: Crockpot Recipes, Slow Cooker Recipes, Crock pot Recipes, Dump Dinner Recipes, Quick Meal Recipes: Over 300 All Time ... Recipes For You & Your family (99+1 Book 4) Tacos: Authentic, Festive & Flavorful Nuevos tacos clásicos de Lorena García (Spanish Edition) Sing, Dance, Laugh & Eat Tacos Book (Spanish Edition) Dragones y Tacos (Spanish Edition) Easy Chicken Recipes Cookbook: Top 50 Mouth-Watering, Easy to Make Recipes Including Grilled Chicken Recipes, Baked Chicken Recipes, Chicken Soup Recipes, Chicken Thigh Recipes, and Many More! Camping Cookbook: Camping Recipes Made Easy: 50 Recipes! Featuring Foil Packet Recipes, Dutch Oven Recipes, Campfire Grilling Recipes, and Campfire Cooking Recipes Cooking with Harissa: Delicious Recipes with a Spicy North African Style (Harissa Cookbook, Harissa Recipes, North African Recipes, Tunisian Recipes, Algerian Recipes, Moroccan Recipes Book 1) Canning and Preserving for Dummies: 30 Healthy and Delicious Canning Recipes: (Canning And Preserving Recipes, Canning Recipes Cookbook ) (Home Canning Recipes, Pressure Canning Recipes) VIETNAMESE VEGETARIAN FOOD - OUR FAMILY VEGETARIAN RECIPES: VEGETARIAN FOOD RECIPES FROM OUR VIETNAMESE HOME - VEGETARIAN FOOD RECIPES VEGAN RECIPES ASIAN ... RECIPES ASIAN VEGAN SERIES Book 1)