Recipes and Provocations
On Sale: October 20, 2015
Hardcover / e-Book
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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. We
start by making fresh tortillas from corn and
flour, and variations that look to innovative
grains and flavor infusions. Next we master
salsas, from simple chopped condiments to complex moles
that simmer for hours and have flavor for days. Finally
we 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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