Tacos

Recipes and Provocations

Nonfiction, Food & Drink, International, Mexican, Professional, Food Writing
Cover of the book Tacos by Alex Stupak, Jordana Rothman, Potter/Ten Speed/Harmony/Rodale
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Author: Alex Stupak, Jordana Rothman ISBN: 9780553447309
Publisher: Potter/Ten Speed/Harmony/Rodale Publication: October 20, 2015
Imprint: Clarkson Potter Language: English
Author: Alex Stupak, Jordana Rothman
ISBN: 9780553447309
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication: October 20, 2015
Imprint: Clarkson Potter
Language: English

**Superstar chef Alex Stupak's love of real Mexican food changed his life; it caused him to quit the world of fine-dining pastry and open the smash-hit Empellón Taqueria in New York City. Now he'll change the way you make--and think about--tacos forever. **
 
Tacos is a deep dive into the art and craft of one of Mexico's greatest culinary exports. Start by making fresh tortillas from corn and flour, and variations that look to innovative grains and flavor infusions. Next, master salsas, from simple chopped condiments to complex moles that simmer for hours and have flavor for days. Finally, explore fillings, both traditional and modern--from a pineapple-topped pork al pastor to pastrami with mustard seeds. 
 
But Tacos is more than a collection of beautiful things to cook. Wrapped up within it is an argument: Through these recipes, essays, and sumptuous photographs by Evan Sung, the 3-Michelin-star veteran makes the case that Mexican food should be as esteemed as the highest French cooking.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

**Superstar chef Alex Stupak's love of real Mexican food changed his life; it caused him to quit the world of fine-dining pastry and open the smash-hit Empellón Taqueria in New York City. Now he'll change the way you make--and think about--tacos forever. **
 
Tacos is a deep dive into the art and craft of one of Mexico's greatest culinary exports. Start by making fresh tortillas from corn and flour, and variations that look to innovative grains and flavor infusions. Next, master salsas, from simple chopped condiments to complex moles that simmer for hours and have flavor for days. Finally, explore fillings, both traditional and modern--from a pineapple-topped pork al pastor to pastrami with mustard seeds. 
 
But Tacos is more than a collection of beautiful things to cook. Wrapped up within it is an argument: Through these recipes, essays, and sumptuous photographs by Evan Sung, the 3-Michelin-star veteran makes the case that Mexican food should be as esteemed as the highest French cooking.

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