{"product_id":"tacos-tortas-and-tamales-flavors-from-the-griddles-pots-and-streetside-kitchens-of-mexico-hardcover","title":"Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico - Hardcover","description":"\u003cp\u003eby \u003cb\u003eRoberto Santibanez\u003c\/b\u003e (Author), \u003cb\u003eJj Goode\u003c\/b\u003e (Author), \u003cb\u003eTodd Coleman\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDiscover the flavors of Mexican street food in your own kitchen\u003c\/strong\u003e \u003c\/p\u003e\u003cp\u003eAmericans 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. \u003c\/p\u003e\u003cp\u003eNow, with \u003cem\u003eTacos, Tortas, and Tamales, \u003c\/em\u003e chef Roberto Santibañez shows you how to recreate the thrilling, authentic flavors of the taquerias of Mexico in your own home. In addition to tacos, the book also explores the equally exciting Mexican sandwiches called tortas and hearty tamales, as well as salsas, condiments, fresh juices, and even desserts and refreshing margaritas. \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eAuthor Roberto Santibañez is also the author of \u003cem\u003eRosa's New Mexican Table\u003c\/em\u003e and \u003cem\u003eTruly Mexican, \u003c\/em\u003e as well as the chef and owner of Fonda restaurants in Brooklyn and Manhattan\u003c\/li\u003e\n\u003cli\u003eSantibañez's \u003cem\u003eTruly Mexican\u003c\/em\u003e was chosen as a \u003cem\u003eNew York Times\u003c\/em\u003e Notable Cookbook of 2011\u003c\/li\u003e\n\u003cli\u003eUsing easy-to-find ingredients and simple techniques, this is the perfect introduction to real Mexican cooking for enthusiastic beginners and experienced cooks alike\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eWhile the flavors you'll find here are exciting and complex, the cooking itself is anything but complicated. With \u003cem\u003eTacos, Tortas, and Tamales\u003c\/em\u003e on your kitchen shelf, dinner will never be dull again.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAmericans are having a love affair with the taco. What began as an 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 taquerias and food trucks popping up from coast to coast.\u003c\/p\u003e\u003cp\u003eYet even today, few people are familiar with the incredible variety available on the streets of Mexico, from fish tacos of Baja to slow-cooked pork tacos of the Yucatan to cream-spiked strips of poblano peppers tucked into tortillas from the markets of Mexico City. In \"Tacos, Tortas, and Tamales,\" chef Roberto Santibanez shows you how to recreate these thrilling flavors in your home kitchen.\u003c\/p\u003e\u003cp\u003eAnd real tacos aren't the only revelation in store. Santibanez also explores the equally exciting Mexican sandwiches called tortas and hearty tamales, which are so much easier to make than you might think. There are plenty of salsas and condiments to enliven every bite. He also shares recipes for fresh juices called aguas, alcoholic treats like margaritas, and a handful of everyday desserts.\u003c\/p\u003e\u003cp\u003eWhile the flavors are exciting and complex, the cooking itself is anything but complicated. All you'll need are fresh ingredients and a few basic rules of thumb.\u003c\/p\u003e\u003cp\u003eWhether you decide to make each component from scratch or cut a few corners, this is the only cookbook you need to prepare fantastically simple and amazingly tasty Mexican food at home. With \"Tacos, Tortas, and Tamales\" in your kitchen, your dinners will never be dull again.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\"I've been lucky enough to witness many taco revelations, the moments when visitors to Mexico bite into one that changes their lives. Perhaps it's the warm soft tortilla that does it. Maybe it's the little mounds of tender steak or the streak of vibrant salsa. If I've picked the place, you can bet it's all three. What was once just a pleasant snack becomes a treat that you plan entire days around, one that you pine for as you lie in bed at night.\"--from \"Tacos, Tortas, and Tamales\"\u003c\/p\u003e\u003cp\u003ePraise for Roberto Santibanez's \"Truly Mexican,\" a \"New York Times\" Notable Cookbook of 2011: \u003c\/p\u003e\u003cp\u003e\"With the goal 'to convert as many readers as I could from people who would love to cook Mexican food to people who cook Mexican food they love, ' the author lays a solid foundation with a chapter on ingredients, technique, and equipment. . . . The author's expertise is conveyed in a straightforward and inspiring tone that will instill confidence in cooks eager to prepare Mexican meals at home, regardless of previous experience or skill level.\" --Publishers Weekly\u003c\/p\u003e\u003cp\u003e\"The book underscores the breadth of Mexican cuisine while diving into its most accessible aspect. . . . The recipes work; the flavors are eye-opening; Santibanez's modern twists are appealing; and he writes with verve, precision, and authority.\" --\"Cooking Light\" magazine\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eRoberto Santibanez is a graduate of Le Cordon Bleu in Paris and the chef\/owner of Fonda restaurant in Brooklyn and Manhattan, New York. A native of Mexico City, he is the President of Truly Mexican Consulting and a member of The Culinary Institute of America's Latin Cuisines Advisory Council. He is also the author of \"Rosa's New Mexican Table\" and \"Truly Mexican.\" His website is www.robertosantibanez.com.\u003c\/p\u003e\u003cp\u003eJJ Goode has written about food and travel for the \"New York Times, Gourmet, Saveur, Bon Appetit, Food \u0026amp; Wine,\" and \"Every Day with Rachael Ray.\" He is the coauthor of six cookbooks, including \"A Girl and Her Pig\" by April Bloomfield and \"Morimoto: The New Art of Japanese Cooking\" by Masaharu Morimoto.\u003c\/p\u003e\u003cp\u003eTodd Coleman is the executive food editor of Saveur magazine and a photographer who props, styles, and shoots the majority of the magazine's covers and many stories, both in the studio and on location. A graduate of the CIA, he has worked in restaurants, been a private chef, produced shows for the Food Network, and photographed cookbooks like \"The Japanese Grill\" by Tadashi Ono and \"The Mom 100 Cookbook\" by Katie Workman. He lives in Brooklyn and is a fiend for Mexican food.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.92 x 8.22 x 7.41 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 30, 2012\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51772730016032,"sku":"9781118190203","price":19.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/a7a144013081c68bb1801f018933639f.webp?v=1780412698","url":"https:\/\/ebocreations.com\/products\/tacos-tortas-and-tamales-flavors-from-the-griddles-pots-and-streetside-kitchens-of-mexico-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}