Tacos

Recipes and Provocations: A Cookbook

Alex Stupak, Jordana Rothman, Evan Sung

$55

Hardback

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English

Clarkson Potter
20 October 2015

Cookery dishes & courses

Tacos is a deep dive into the art and craft of tacos. We start by making fresh tortillas, from corn, flour, and variations with innovative grains and flavors. We move into the world of salsas, from simple chopped condiments to an hours-long mole poblano that has flavor for days. We get to fillings, traditional and modern--from a pineapple-marinated carne al pastor to pastrami with mustard seeds. But we're not finished there, because wrapped up in this cookbook 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.

Superstar chefAlex Stupak's love of real Mexican food changed his life; it caused him toquit the world of fine-dining pastryand open the smash-hit Empell n Taqueriain 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 ofone of Mexico's greatest culinary exports. Start by making fresh tortillas from corn and flour,and variationsthat look toinnovative grains andflavor infusions.

Next, master salsas, from simple chopped condiments tocomplex moles that simmer for hours and have flavor for days.

Finally, explorefillings,bothtraditional and modern--from apineapple-topped porkal pastor to pastrami with mustard seeds.

But Tacos is more than a collection of beautiful things to cook.

Wrapped upwithin itis 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.

By: Alex Stupak, Jordana Rothman
Photographs by: Evan Sung
Imprint: Clarkson Potter
Country of Publication: United States
Dimensions: Height: 255mm, Width: 196mm, Spine: 22mm
Weight: 941g
ISBN: 9780553447293
ISBN 10: 0553447297
Pages: 240
Publication Date: 20 October 2015
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Alex Stupakearned recognition as one of the world's most innovative pastry chefs while leading teams at progressive cuisine icons Clio, Alinea, and wd-50. But innovation only counts, he figured, if you push yourself out of your comfort zone, and so he left that world to cook Mexican food, a cuisine that captured his head and his heart. His restaurant Empell n Cocina earned him a James Beard nomination for Best New Restaurant in the country, andFood & Winemagazine named him a Best New Chef in 2013. Jordana Rothmanis a veteran of Time Out New York, where she held the reins as the magazine's Food & Drink editor for six years. She's a respected member of the national food writing community and a frequent contributor to print and digital publications such as Food & Wine, Bon Appetit, New York Magazine, Cherry Bombe, MadFeed, Grub Street and Conde Nast Traveler.