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Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico
Contributor(s): Santibanez, Roberto (Author), Goode, Jj (Author), Coleman, Todd (Author)
ISBN: 1118190203     ISBN-13: 9781118190203
Publisher: Houghton Mifflin
OUR PRICE:   $17.99  
Product Type: Hardcover - Other Formats
Published: October 2012
Qty:
Temporarily out of stock - Will ship within 2 to 5 weeks
Additional Information
BISAC Categories:
- Cooking | Regional & Ethnic - Mexican
- Cooking | Specific Ingredients - Herbs, Spices, Condiments
Dewey: 641.597
LCCN: 2012006650
Physical Information: 0.92" H x 7.41" W x 8.22" (1.68 lbs) 224 pages
Themes:
- Cultural Region - Mexican
 
Descriptions, Reviews, Etc.
Publisher Description:
Discover the flavors of Mexican street food in your own kitchen

Americans are having a love affair with the taco. What began as affection for the fast-food version--that hard yellow shell filled with ground beef and mysterious yellow cheese--has blossomed into an all-out obsession for the real thing, with upscale renditions and taco trucks popping up from coast to coast.

Now, with Tacos, Tortas, and Tamales, chef Roberto Santiba ez shows you how to recreate the thrilling, authentic flavors of the taquerias of Mexico in your own home. In addition to tacos, the book also explores the equally exciting Mexican sandwiches called tortas and hearty tamales, as well as salsas, condiments, fresh juices, and even desserts and refreshing margaritas.

  • Author Roberto Santiba ez is also the author of Rosa's New Mexican Table and Truly Mexican, as well as the chef and owner of Fonda restaurants in Brooklyn and Manhattan
  • Santiba ez's Truly Mexican was chosen as a New York Times Notable Cookbook of 2011
  • Using easy-to-find ingredients and simple techniques, this is the perfect introduction to real Mexican cooking for enthusiastic beginners and experienced cooks alike

While the flavors you'll find here are exciting and complex, the cooking itself is anything but complicated. With Tacos, Tortas, and Tamales on your kitchen shelf, dinner will never be dull again.

Contributor Bio(s): Goode, JJ: - JJ GOODE has written about food and travel for the New York Times, Gourmet, Saveur, Bon Appetit, Food &Wine, and Every Day with Rachael Ray. He is the coauthor of six cookbooks, including A Girl and Her Pig by April Bloomfield and Morimoto: The New Art of Japanese Cooking by Masaharu Morimoto.Santibanez, Roberto: - ROBERTO SANTIBANEZ is a graduate of Le Cordon Bleu in Paris and the chef/owner of Fonda restaurant in Brooklyn and Manhattan, New York. A native of Mexico City, he is the President of Truly Mexican Consulting and a member of The Culinary Institute of America's Latin Cuisines Advisory Council. He is also the author of Rosa's New Mexican Table and Truly Mexican. His website is www.robertosantibanez.com.Coleman, Todd: - TODD COLEMAN is the executive food editor of Saveur magazine and a photographer who props, styles, and shoots the majority of the magazine''s covers and many stories, both in the studio and on location. A graduate of the CIA, he has worked in restaurants, been a private chef, produced shows for the Food Network, and photographed cookbooks like The Japanese Grill by Tadashi Ono and The Mom 100 Cookbook by Katie Workman. He lives in Brooklyn and is a fiend for Mexican food.