Product Description

¡Ay, que rica! Tacos--authentic tacos, with soft, warm corn tortillas, succulent fillings, and snappy salsa--are a cherished street food on both sides of the border. Mark Miller adds a chef's sensibility to a lifetime of taco eating and making to this collection of 75 recipes for building delicious and authentic tacos. From classic to creative and from breakfast-friendly tacos to complementary salsas and sides, this new book contains all things taco!

Product Details

• Amazon Sales Rank: #17642 in Books
• Published on: 2009-03-17
• Released on: 2009-04-01
• Original language: English
• Number of items: 1
• Binding: Paperback
• 176 pages

Features

• ISBN13: 9781580089777
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

From Publishers Weekly
While one might think of the taco as a simple street snack, Miller, chef and founder of Santa Fe's Coyote Cafe, takes the Mexican favorite to a new level in this single-subject title comprising 75 recipes. Organized by protein (with additional chapters on breakfast, salsas, sides and drinks), recipes for taco fillings take center stage and are preceded by informative headnotes and paired with suggested tortillas, accompaniments and drinks; each is tagged with a handy heat level indicator. The selection of tacos range from classic (pork carnitas) to inventive (Thai shrimp) and include a good number of vegetarian options. While some might be intimidated by ingredients such as wild boar, buffalo, elk and tamarind paste, the author includes source suggestions and some substitutions. Prep times for some recipes can be up to six and a half hours and may discourage those who want to keep things fast and easy in the kitchen. Nonetheless, this well-designed title has an appealing sense of enthusiasm and authority. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review
While one might think of the taco as a simple street snack, Miller, chef and founder of Santa Fe's Coyote Cafe, takes the Mexican favorite to a new level in this single-subject title comprising 75 recipes. Organized by protein (with additional chapters on breakfast, salsas, sides and drinks), recipes for taco fillings take center stage and are preceded by informative headnotes and paired with suggested tortillas, accompaniments and drinks; each is tagged with a handy heat level indicator. The selection of tacos range from classic (pork carnitas) to inventive (Thai shrimp) and include a good number of vegetarian options. While some might be intimidated by ingredients such as wild boar, buffalo, elk and tamarind paste, the author includes source suggestions and some substitutions. Prep times for some recipes can be up to six and a half hours and may discourage those who want to keep things fast and easy in the kitchen. Nonetheless, this well-designed title has an appealing sense of enthusiasm and authority. (May) --Publishers Weekly, March 16, 2009

From the Publisher
* A book of contemporary and classic taco recipes by a best-selling author and chef.
* According to Food Channel Trendwire, authentic Latino food is exploding in popularity.
* Includes sidebars on taco lore (history of fish tacos) and basics (making tortillas), with dozens of vibrant photographs.

Customer Reviews

A Taco Extravaganza!
Miller is an astute student of food and culture, witness his other cookbooks which so involve the anthropology of a region and its marriage with its cuisine, e.g. his Red Sage cookbook and my review here on amazon.

His intro to this work is fascinating and taco inspiring, e.g. "This food was alive, colorful, aromatic, tasty, crunchy, juicy, flavorful--as if I had crossed a new frontier of food experience." So his time in Mexico as child in summers and as continuing visitor and taco sampler as adult has inspired this very cookbook. His stated purpose is to excite the user of the cookbook about Mexico's street food, that they are as he states: "fast, fresh, economical and easy, a good match to the rapid pace of our modern lifestyle."

He thus provides authentic favorites from Mexico as well as adaptations such as Lobster and Avocado, as well as Chicken with Apples and Goat Cheese.

With each recipe there is suggestion for type of tortilla, accompaniment, usually a salsa, and a drink recommendation. I find this useful as well as on some recipes where difficult ingredients could be an issue, he provides alternatives, e.g. one of the wonderful few that I have made out of here so far, Baja-Style Tempura Fish, the recipe calls for shark, but he also mentions that mahi mahi or tilapia work as well. Likewise with Rabbit with Chiles and Tomatillos, he suggests that chicken thighs can substitute as well. Also, prepared the Tacos Al Pastor and served with his drink recommend of Coco Locos, which never tried before, and guests said it was knock out of dish! I agreed!

Each recipe also includes valuable amount of tacos the recipe yields as well as a Heat Level index and prep time estimate.

These are truly recipes to get excited and involved with new and exciting tacos, salsa, accompaniments to have fun making and serving. His idea of a taco party sounds mucho fun!

Well done with color photos and excellent directions and glossary of techniques, equipment, ingredients and sources for likes of bison, elk, chiles, etc.

This one is keeper!

Love this cookbook!
All the recipes I've tried so far are wonderful and very authentic. This cookbook is not for a beginner cook, though. Be prepared to spend some time with these recipes, but they are sooo worth it.

Mouthwatering
I received this title yesterday. Cover-to-cover, it is mouthwatering. Excellent photography and all the recipes appear to be rather straight-forward.

I would have liked to have seen an extended salsa section, but the basics are covered well enough and would stand as a base for your imagination.

I'd recommend it.