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Tacos and Salsas October 2017
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October 4 is National Taco Day! Last year Americans ate over 4.5 billion tacos! That’s 490,000 miles of tacos, which could take you to the moon and back or, if you prefer, could, at 775-million pounds, equal the weight of two Empire State Buildings. For more fun facts check out www.nationaltacoday.com. To get some new ideas on how to make and serve tacos, check out the book titles below!
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Tacos : Recipes and Provocations by Alex StupakIn a full-color, highly visual book, the owner of Empellón Taqueria and a food journalist teach readers how to make a variety of gourmet tacos from scratch. Tacos is a deep dive into the art and craft of one of Mexico's greatest culinary exports. Start by making fresh tortillas from corn and flour, and variations that look to innovative grains and flavor infusions. Next, master salsas, from simple chopped condiments to complex moles that simmer for hours and have flavor for days. Finally, explore fillings, both traditional and modern--from a pineapple-topped pork al pastor to pastrami with mustard seeds.
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Tacolicious : Festive Recipes for Tacos, Snacks, Cocktails, and More by Sara DeseranTacos may be the most universally loved, happy-making food on earth. After all, who can say no to a juicy, spicy Chile verde taco; a decadently deep-fried Baja-style fish taco; or a gloriously porky Carnitas taco? At Tacolicious, the San Francisco Bay Area’s most popular Mexican restaurant, tacos are a way of life. And now, in this hotly anticipated cookbook, co-owner Sara Deseran shares all of the restaurant’s tortilla-wrapped secrets. Whether you’re seeking quick and easy weeknight meals or inspiration for a fabulous fiesta, Tacolicious has you covered!
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Dos Caminos Tacos : Recipes For Everyone's Favorite Mexican Street Food by Ivy StarkEveryone loves the taco. Versatile and simple, it can be breakfast, snack, dinner, and even dessert. The Dos Caminos Taco Bible offers amazing recipes from one of the most creative and talented chefs cooking Mexican cuisine today. Here are traditional recipes for the centuries-old dish, as well as modern interpretations, including: • Casabel Chile-Marinated Beef Tacos • Hot and Smoky Shrimp Tacos • Grilled Chicken Tacos with Avocado Corn Pico Clear, helpful information on chili peppers, tips and tricks for working with Mexican ingredients, and mouthwatering photography come together to make this an indispensable cookbook.
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Taco Loco! : Mexican Street Food from Scratch by Jonas CrambyRecreate your all-time street-food favorites with delicious recipes that are bursting with authenticity. Jonas Cramby will teach you all the tricks to recreate these mouth-watering dishes at home, from the best recipes for antojitos (snacks), to dulces (sweets) and bebidas (drinks). Plus, you'll discover how to make traditional sugar skulls to celebrate Día de los Muertos, the simplest way to make the ultimate tortillas, and the trendiest tunes to ask a mariachi band to play! And, of course, you will learn how to make tacos. Lots of tacos. An incredible amount of tacos, the world’s most exciting street food made easy.
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Nueva Salsa : Recipes to Spice It Up by Rafael PalominoBelieve it or not, salsa beats ketchup as the number one condiment. It s number one for flavor, variety, and spice, too. And salsas are fast and easy to make at home. Nueva Salsa offers over 60 irresistible ways to get those taste buds dancing, from traditional, tomato-based versions such as Roasted Poblano Chiles, Tomato and Avocado to Asian-inspired salsas such as Kimchee and Mango.
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Lorena Garcia's New Taco Classics by Lorena GarciaBreaking down each new-style taco into its elements, Lorena shows you how to create each delicious layer—from the shell to the fillings to the toppings, including slaws, salads, and sauces. You’ll give a Southern Hoppin’ John a new name and a Latin accent. You’ll top the sweetest of plantains with the tangiest of pickled onions. And you’ll learn how to make extraordinary side dishes like creamy Peruvian corn gratin, a flavorful succotash with a trio of beans, and avocado fries. These flavor-packed recipes are made for pairing and sharing, depending on your craving or occasion.
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Salsas and Tacos: The Santa Fe School Of Cooking by Susan CurtisFifty simple and delicious salsa and taco recipes from the premiere Santa Fe School of Cooking includes "Hold onto Your Hat" Habanero Salsa, Chicken al Carbon and Avocado Wrap, Grilled Pineapple Salsa, Apple Pie Tacos, Grapefruit-Orange Salsa, Baja-style Fish Tacos with Chipolte Mayonnaise, Roasted Pepper Relish with Raisins and Piñon Nuts, and much more.
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Tacos, Tortas, and Tamales : Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico by Roberto SantibañezAmericans are having a love affair with the taco. What began as affection for the fast-food version—that hard yellow shell filled with ground beef and mysterious yellow cheese—has blossomed into an all-out obsession for the real thing, with upscale renditions and taco trucks popping up from coast to coast.Roberto Santibañez, the owner of Brooklyn's Fonda restaurant and author of Truly Mexican, offers a guide to authentic Mexican food, in a book that not only serves up recipes for tacos, tortas and tamales, but also fresh juices, smoothies, margaritas and desserts.
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Vegan Tacos : Authentic & Inspired Recipes for Mexico's Favorite Street Food by Jason WyrickCelebrated chef Jason Wyrick showcases the liveliness of Mexican flavors and textures with recipes for traditional and creative tacos you can make at home, featuring your own homemade tortillas, salsas, and condiments. These recipes, based on genuine recipes gathered across Mexico, allow you to make authentic tacos using plant-based ingredients. The long-time publisher of The Vegan Culinary Experience points the way to making your own taco components from scratch, while also providing options to substitute store-bought ingredients.
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Salsas and Moles : Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More by Deborah M. SchneiderAmerica has a new favorite condiment: salsa. And with good reason—a great salsa makes a big impression with just a little bite. In Salsas and Moles, award-winning chef Deborah Schneider explores a wide variety of favorites, from classic table salsas to mole and enchilada sauces, plus chunky salsas and snacks. While some people think salsa is all about heat, Schneider teases out fresh flavors from chiles, fruits, and herbs, creating authentic recipes that showcase the unique flavors of Mexico.
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Pikes Peak Library District P.O. Box 1579 Colorado Springs, Colorado 80901 (719) 531-6333ppld.org/ |
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