Amor Y Tacos
Seiten
2010
Stewart, Tabori & Chang Inc (Verlag)
978-1-58479-824-8 (ISBN)
Stewart, Tabori & Chang Inc (Verlag)
978-1-58479-824-8 (ISBN)
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Features 55 Mexican recipes including Fish Zarandeado and Coca-Cola Shredded Beef Taco with Charred Tomatillo Salsa and Onions, to be served along with drinks like the Vampiro (spicy, citrus-spiked tomato juice, beer, and tequila) and the Chupacabra (fresh beet, orange, carrot and celery juice with a shot of mezcal).
Think you know what a taco is? Think again. This hot little book delivers a deliciously new way to “do” Mexican—not just tacos but also antojitos (the “little bites” that are Mexico’s variation on tapas), salsas, tequila- and mezcal-based cocktails, and the amazingly thirst-quenching fruit drinks called aguas frescas. Taking her cue from the taqueros who vend fresh, inventive, lovingly prepared food from roadside stalls in Baja and street-side trucks in Tijuana, author Deborah Schneider shakes up and recombines traditional Mexican flavors in ways that will dazzle your taste buds. Her inspired, quick, easy-to-make dishes include Garlic Shrimp Tacos with Poblano Chiles, Deep-Fried Fish Tacos with Spicy Coleslaw, Lemon-Garlic Chicken Tacos with Mezcal, a vegetarian taco with quesa fresca (fresh cheese), and even a taco stuffed with shredded beef that’s been simmered in Coca-Cola.
Think you know what a taco is? Think again. This hot little book delivers a deliciously new way to “do” Mexican—not just tacos but also antojitos (the “little bites” that are Mexico’s variation on tapas), salsas, tequila- and mezcal-based cocktails, and the amazingly thirst-quenching fruit drinks called aguas frescas. Taking her cue from the taqueros who vend fresh, inventive, lovingly prepared food from roadside stalls in Baja and street-side trucks in Tijuana, author Deborah Schneider shakes up and recombines traditional Mexican flavors in ways that will dazzle your taste buds. Her inspired, quick, easy-to-make dishes include Garlic Shrimp Tacos with Poblano Chiles, Deep-Fried Fish Tacos with Spicy Coleslaw, Lemon-Garlic Chicken Tacos with Mezcal, a vegetarian taco with quesa fresca (fresh cheese), and even a taco stuffed with shredded beef that’s been simmered in Coca-Cola.
Deborah Schneider is a working chef and author of the award-winning Baja! Cooking on the Edge (Rodale) and Cooking with the Seasons at Rancho La Puerta (STC), nominated for a 2009 James Beard Award. She is the executive chef and partner in SOL Cocina in Newport Beach, California. Schneider lives with her family in San Diego.
| Erscheint lt. Verlag | 1.5.2010 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 161 x 196 mm |
| Gewicht | 450 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Getränke |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| ISBN-10 | 1-58479-824-6 / 1584798246 |
| ISBN-13 | 978-1-58479-824-8 / 9781584798248 |
| Zustand | Neuware |
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