From Publishers Weekly
Writer and James Beard Award-winning photographer Petzke (Espresso, Chocolate) swings his lens south to offer a thoughtful take on Mexico's signature liquor. After debunking myths and offering a timeline of tequila's evolution and rise in popularity, Petzke gets to the good stuff, offering a number of uses for the versatile spirit. Of course there are margaritas, but Petzke also offers variations on mojitos, greyhounds, Bloody Marys and even the Negroni, which should have tequila aficionados beefing up their selection of mixers (it should be noted, however, that this is no buying guide). For those who prefer to sup rather than sip, Petzke offers recipes like an easy Grapefruit-Tequila Granita to be spooned over raw oysters, roast chicken covered with a rich reposado tequila mole, and pork shoulder slow-cooked with blanco tequila, limes, garlic and other spices to yield succulent pulled pork. It would be easy for Petzke's guide to go overboard or devolve into an impractical novelty act, but his restraint and common sense make sure the text stays sober while encouraging readers to drink up.
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About the Author
Photographer Karl Petzke lives and works in San Francisco and Napa, California. Some of his previous books include Espresso, Chocolate, and the Tra Vigne Cookbook.