Tacos : Recipes and Provocations: a Cookbook by Alex Stupak and Jordana Rothman (2015, Hardcover)

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About this product

Product Identifiers

PublisherPotter/Ten SPEED/Harmony/Rodale

ISBN-100553447297

ISBN-139780553447293

eBay Product ID (ePID)211849223

Product Key Features

Book TitleTacos : Recipes and Provocations: a Cookbook

Number of Pages240 Pages

LanguageEnglish

TopicIndividual Chefs & Restaurants, Regional & Ethnic / Mexican, Essays & Narratives

Publication Year2015

IllustratorYes

GenreCooking

AuthorAlex Stupak, Jordana Rothman

FormatHardcover

Dimensions

Item Height0.9 in

Item Weight32.9 Oz

Item Length10 in

Item Width7.7 in

Additional Product Features

Intended AudienceTrade

LCCN2015-006214

Dewey Edition23

Photographed bySung, Evan

Dewey Decimal641.84

SynopsisSuperstar chefAlex Stupak's love of real Mexican food changed his life; it caused him toquit the world of fine-dining pastryand open the smash-hit Empell n Taqueriain 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 ofone of Mexico's greatest culinary exports. Start by making fresh tortillas from corn and flour,and variationsthat look toinnovative grains andflavor infusions.Next, master salsas, from simple chopped condiments tocomplex moles that simmer for hours and have flavor for days.Finally, explorefillings,bothtraditional and modern--from apineapple-topped porkal pastor to pastrami with mustard seeds. But Tacos is more than a collection of beautiful things to cook.Wrapped upwithin itis 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., 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 Empell n 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.

LC Classification NumberTX836.S78 2015