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Tacos: Recipes and Provocations, by Jordana Rothman
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Product details
Hardcover: 240 pages
Publisher: Clarkson Potter (October 20, 2015)
Language: English
ISBN-10: 0553447297
ISBN-13: 978-0553447293
Product Dimensions:
7.7 x 0.9 x 10 inches
Shipping Weight: 1.9 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
129 customer reviews
Amazon Best Sellers Rank:
#41,044 in Books (See Top 100 in Books)
I’m honored and thrilled to be introduced to Alex Stupack whose passion for Mexican food jumps off every page. Alex talks to readers as if they are standing in the kitchen alongside him. This Chef tells it like it is. He is zealous in describing his unexpected journey and what he discovered along the way. He has a few colorful words mixed in talking about his revelations.The Chef says, “I’m a white boy from suburban Massachusetts. In fact, I wouldn’t even consider Mexican food that didn’t come with a spice pack and a sleeve of crispy shells until long after I ‘d graduated culinary school.†He became a pastry Chef who had an obsession for Mexican food that he dabbled in on his days off.The Chef says this about his book, “You’ll learn fundamentals, starting with everything I know about tortillas; the journey they take from corn kernel to griddle, why it’s important to eat them at their freshest, and even how to manipulate them with nontraditional ingredients. You’ll gain a deep arsenal of salsa; …the simple and complex…in flavor and technique.†The author goes on, “You’ll learn to prepare taco fillingsâ€â€¦remember…â€I too grew up eating crispy shells stuffed with ground beef and shredded cheddar.â€He goes on to say, “This book is only about tacos- a reference point most of us share, a familiar food that we can use to explore the unfamiliar flavors and challenging ideas….We’re using the taco as a Trojan horse and it’s time to open the gates.The photographer Evan Sung does an amazing job of making this book visually appealing; capturing the beauty of these dishes and ingredients. I appreciated the step by step photos in recipes too. It will be helpful for me when I make these dishes. I can’t wait to try the taco-tortilla ones first – there are so many variations. The Chef says, “My stance here is firm: There is absolutely no substitute for a fresh, homemade tortilla…to fully use this book as it’s intended, you have to reconcile to the idea of making your own.â€The book is broken down into the introduction learning about the Chef and his obsession for Mexican food and how he went from pastry Chef to taco maker and restaurant owner. It starts out with Tortillas recipes, then Salsa, Tacos, Essential Preparations.I found the section on his Provocations interesting. He talks about the United States of Mexico; My Beef with Beef; The Agony and the Ecstasy of Al Pastor; The Tyranny of Cheap Eats; and on Mexico’s Jolie Laide.My family has made the change from eating processed food to eating real food we make at home. This book helps me make the change in the way we eat Mexican. I’m ready to make the change from the crispy shells stuffed with beef he talks about. This book has opened the door to new flavors and ideas. I can’t wait to try ALL of them. He has recipes ranging from Breakfast, Lunch, Dinner and Dessert. The book is one you’ll experience as you read about this author, his discoveries and as you make and taste the delicious food he describes. It’s a win win for everyone!Disclosure of Material Connection:I received a complimentary copy of this book from the publisher and Blogging for books site. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 “Guides Concerning the Use of Endorsements and Testimonials in Advertisingâ€Nora St. LaurentTBCN Where Book Fun Begins! www.bookfun.orgThe Book Club Network blog www.psalm516.blogspot.comBook Fun Magazine www.bookfunmagazine.com
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. There are really nice photos throughout the book mostly showing plating of the final dishes but some showing steps along the way.Pretty much all of the recipes require advance planning and preparation. They do not lend themselves to throwing together on the spur of the moment.I recommend this cookbook to fans of Alex Stupak and foodies who enjoy innovative spins on traditional recipes.
These are good, relatively straightforward (though not simple) recipes. Generally, there's a fair amount of work involved and multiple steps (often the recipes directs you to a salsa or mole that is its own separate preparation), but the results are consistently worth it. Stupak's tone is nearly insufferable. Luckily the food is worth it.The corn tortillas are substantially easier to make. Start with them.His flour tortilla recipe is contradicted by other things he has written on-line about the same (or nearly the same) recipe. Online, he indicates the flour tortilla recipe makes 24 (not 12, as the book indicates). He also suggests an hour rest (rather than 10 minutes) before rolling out the tortillas. Better flour tortillas result. It seems to be an unfortunate error.
I thought this would be a great extensive version on classic tacos and regional sauces. It's nothing like that. It's a Tex mex version of tacos that include things like "hamburger and cheese" taco. Also a lot of recipes require ingredients a regular Latin kitchen would never have. Sent back for refund.
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