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)
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“While one might think of the taco as a simple street snack, Miller, chef and founder of Santa Fe’s Coyote Café, takes the Mexican favorite to a new level in this single-subject title. . . . An appealing sense of enthusiasm and authority.”
It is a pleasur to read Nigel Slater, more than a cookbook, this is a ode to vegetables..Published 13 months ago by Andre Sactouris
Excellent recipies and tips in this one! We use this at least once a week. The recepies are easily adaptable and perfet for quick meals.Published 17 months ago by Arkitekt.106
I recently have gotten really into making tacos and was looking for a cookbook that focused just on taco recipes. Read morePublished 22 months ago by RKBG27
VERY GOOD READING!!!!!!
HIGHLY ENJOYABLE AND FUN READING.
I AM VERY HAPPY WITH MY BOOKS.
THEY ALSO INCREASED MY KNOWLEDGE OF MEXICAN COOKING!!!
The recipes and pics made my mouth water. I really liked that it included detailed and concise instructions on how to make tortillas from scratch.Published on February 19, 2013 by Wesley W. Wooten
I have a memory of having made wonderful carnitas once with no idea what recipe I used. When I order carntias in restaurants, it very rarely meets my expectations. Read morePublished on January 16, 2013 by marybeth