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|Author||: Deborah Holtz,Juan Carlos Mena|
|Editor||: Phaidon Press|
Everything you need to know about the taco. Includes 100 authentic recipes adapted from the Mexican best-seller from fillings and tortillas to salsas and sauces. Richly illustrated and entertaining graphics take on one of the world’s most popular dishes. The ultimate reference on taco culture, Tacopedia is a deep dive into the varying taco traditions of Mexico’s diverse regions. Features 100 recipes for all of the components of an amazing taco. Illustrated with 250 photographs, and accompanied by interviews, stories, illustrations, graphics, maps and more that bring the vibrancy of the taco, and its homeland, to life. Tacopedia’s highly graphic style will appeal to hip taco lovers, food truck enthusiasts, and serious followers of Mexican cuisine, both young, and young at heart.
|Author||: Alice Guadalupe Tapp|
|Editor||: Ten Speed Press|
Alice Guadalupe Tapp, co-owner of Tamara's Tamales, reveals the art of tamale making and imparts her knowledge and passion for this comforting treat in Tamales 101. Tamales 101 will show beginners how to make masa dough as well as fold and steam tamales to perfection. Then, once you've mastered the basics, you'll be whipping up batches of Chicken Tomatillo, Chorizo Potato, Vegetable Curry, and Greek tamales in no time. With recipes for nearly 100 traditional, vegetarian, vegan, and specialty tamales and sauces, and 60 food and spot photographs and 15 illustrations showing, step by step, how to spread masa and wrap and tie tamales, Tamales 101 will send you on a culinary adventure that's sure to delight and impress your guests.
|Author||: Alex Stupak,Jordana Rothman|
|Editor||: Clarkson Potter|
Superstar chef Alex Stupak's love of real Mexican food changed his life; it caused him to quit the world of fine-dining pastry and open the smash-hit Empellón Taqueria in 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 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. But Tacos is more than a collection of beautiful things to cook. Wrapped up within it 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.
|Author||: Sandra A. Gutierrez|
Features street foods from over twenty Latin American countries, including plantain and bean fritters, arepas con queso, and South American beef empanadas.
|Author||: Roberto Santibanez,JJ Goode,Todd Coleman|
|Editor||: Houghton Mifflin Harcourt|
Discover the flavors of Mexican street food in your own kitchen Americans 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. Now, with Tacos, Tortas, and Tamales, 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. Author Roberto Santibañez is also the author of Rosa's New Mexican Table and Truly Mexican, as well as the chef and owner of Fonda restaurants in Brooklyn and Manhattan Santibañez's Truly Mexican was chosen as a New York Times Notable Cookbook of 2011 Using easy-to-find ingredients and simple techniques, this is the perfect introduction to real Mexican cooking for enthusiastic beginners and experienced cooks alike While the flavors you'll find here are exciting and complex, the cooking itself is anything but complicated. With Tacos, Tortas, and Tamales on your kitchen shelf, dinner will never be dull again.
|Author||: Bill Esparza|
|Editor||: Prospect Park Books|
Richly photographed and authentically local, LA Mexicano showcases LA’s famously rich and complex Mexican-food culture, including recipes; profiles of chefs, bakers, restaurateurs, and vendors; and neighborhood guides. Part cookbook, part food journalism, and part love song to LA, it's the definitive resource for home cooks, hungry Angelenos, and food-loving visitors. With a foreword by Taco USA's Gustavo Arellano.
|Author||: Martin Morales|
|Editor||: Weidenfeld & Nicolson|
Modern Peruvian cuisine - with soul Food is a serious business in Lima and restaurateur Martin Morales, whose top Soho restaurant opened to wide acclaim in 2012, has travelled the length and breadth of Peru to discover the country's best dishes. This collection is his life's passion; it will inspire home cooks to try fresh, healthy and delicious new recipes. From sizzling barbecued anticuchos, superfood quinoa salads, delicate baked corn breads, juicy saltados and lucuma ice, CEVICHE brings the colours and tastes of Peru to the home kitchen. With its uniquely tactile design, it is impossible not to love.
|Author||: Tyler Kord|
|Editor||: Clarkson Potter|
"Tyler Kord is chef-owner of the lauded No. 7 restaurant and No. 7 Sub shops in New York. He is also a fabulously neurotic man who directs his energy into careless ruminations on sandwich philosophy, love, self-loathing, pay phones, getting drunk in the shower, Tom Cruise, food ethics, and what it's like having the names of two different women tattooed on your body. Most of these ruminations also happen to be truly excellent recipes."--Amazon.com.
|Author||: Alice Rawsthorn|
|Editor||: Penguin UK|
Hello World is Alice Rawsthorn's definitive guide to design and modern life Design is one of the most powerful forces in our lives. When deployed wisely, it can being us pleasure, choice, strength, decency and much more. But if its power is abused, the outcome can be wasteful, confusing, humiliating, even dangerous. None of us can avoid being affected by design, whether or not we wish to. It is so ubiquitous that it determines how we feel and what we do, often without our noticing. Hello World explores design's influence on our lives. Written by the renowned design critic Alice Rawsthorn and designed by the award-winning book designer Irma Boom, it describes how warlords, scientists, farmers, hackers, activists and designers have used design to different ends throughout history: from the macabre symbol invented by 18th century pirates to terrorise their victims into surrender, to one woman's quest for the best possible prosthetic legs and the evolution of the World Cup ball. At a time when we face colossal changes, unprecedented in their speed, scale and intensity - from the deepening environmental crisis, to giant leaps in science and technology - Hello World explains how design can help us to make sense of them andto turn them to our advantage. 'Hello World is a new book by Alice Rawsthorn, the one and only, the best design critic in the entire world. She keeps the banner of design flying high. Irma Boom designed it, and Irma is simply the best book designer alive' Paola Antonelli, Senior Curator of Architecture and Design at the Museum of Modern Art, New York Praise for Alice Rawsthorn's Yves Saint Laurent 'As gripping as a thriller, packed with plot, character and atmosphere' The Times 'Rawsthorn's excellent biography isn't merely a story about clothes, but of crises, comebacks and drug clinics, and as a document of the time it is compulsive' Evening Standard 'The best book I have ever read about the mesmerising cruelty of fashion' The Spectator 'Intelligent and pragmatic... this is a page-turner of a book' New Statesman 'What a story! A skilful interweaving of the artistic, business and emotional life of a great couture house' Mail on Sunday Alice Rawsthorn is the design critic of the International Herald Tribune, the global edition of the New York Times. Her weekly Design column is syndicated worldwide. A trustee of Arts Council England and the Whitechapel Gallery in London, she is chair of trustees at the Chisenhale Gallery and the author of an acclaimed biography of Yves Saint Laurent.
|Author||: Ivy Stark,Joanna Pruess|
|Editor||: The Countryman Press|
In her second Dos Caminos cookbook, Chef Ivy Stark cooks tacos 24/7— here are more than 100 fresh yet traditional takes on tacos from Dos Caminos restaurants. Everyone 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.
|Author||: Enrique Zanoni,Gaston Stivelmaher|
|Editor||: Allen & Unwin|
Bringing you authentic recipes that sit at the heart of the country's cuisine, Argentinian Street Food is divided into chapters that focus on different aspects of Argentinian food and how best to recreate it at home. There are chapters with traditional recipes for empanadas stuffed with meat, fish, cheese, vegetables, fruits or creamy chocolate; cult Argentinian street food recipes that are easily made at home; ice creams including helado, the creamy signature Argentinian ice cream; and some classic desserts, including the legendary dulce de leche. The Argentinian atmosphere is carried through in the food photography and in the reportage that sets this delicious cuisine in its rich cultural context.
|Author||: Peter Kaminsky|
|Editor||: Hachette Books|
A fascinating combination of travelogue and cookbook journeys the world in search of the perfect pig, providing a culinary history of the pig and furnishing a delectable assortment of a variety of pork recipes, from Porchetta, Burgundy Style, to Emile and Rachel's Roast Loin of Pork with Greens and Canteloupe.
|Author||: Pati Jinich|
|Editor||: Houghton Mifflin Harcourt|
Presents a collection of recipes which use simple methods and everyday ingredients to make Mexican dishes suitable for family meals and holiday celebrations.
|Author||: José R. Ralat|
|Editor||: University of Texas Press|
Tacos may have been created south of the border, but Americans have made this Mexican food their own, with each style reflective of a time and a place. American Tacos explores them all, taking us on a detailed and delicious journey through the evolution of this dish. In search of every taco variety from California to Texas and beyond, Ralat traveled from coast to coast and border to border, visiting thirty-eight cities across the country. He examines the pervasive crunchy taco and the new Alta California tacos from chefs Wes Avila, Christine Rivera, and Carlos Salgado. He tastes famous Tex-Mex tacos like the puffy taco and breakfast taco, then tracks down the fry bread taco and the kosher taco. And he searches for the regional hybrid tacos of the American South and the modern, chef-driven tacos of restaurants everywhere. Throughout, he tells the story of how each style of taco came to be, creating a rich look at the diverse taco landscape north of the border. Featuring interviews with taqueros and details on taco paraphernalia and the trappings of taco culture, American Tacos is a book no taco fan will want to take a bite without.
|Author||: Sebastian Zeki|
|Editor||: Radcliffe Publishing|
The Membership of the Royal College of Physicians Practical Assessment of Clinical Examination Skills examination (MRCP PACES) is a rigorous assessment of the ability to diagnose and treat a wide variety of conditions. Candidates must have the capacity to recall knowledge immediately - identifying possibilities, narrowing their findings and making a correct analysis. This book offers an innovative approach to revision for candidates. It clearly presents a wide variety of conditions in pictorial format, prompting recall with both visual and verbal mnemonics. Each colour page offers a different condition and outlines only the details essential to diagnosis and treatment; a concise, refreshing approach to tackling the vast number of topics required
|Author||: Luiz Hara|
|Editor||: Jacqui Small|
At its simplest, Nikkei cuisine is the cooking of the Japanese diaspora. Japanese immigrants have found themselves in a variety of cultures and contexts, but have often maintained a loyalty to their native cuisine. This has required local adaptation over the last 100 years: the so-called Nikkei community has embraced a new country’s ingredients and assimilated these into their cooking using Japanese techniques. Nikkei cooking is found wherever in the world Japanese immigrants and their descendants are. But, for historical reasons, two countries have had substantially more Japanese immigrants than the rest of the world – Brazil and Peru. Nikkei cooking has gained popularity in Europe and the USA due to the influence of chefs Nobu Matsuhisa and Toshiro Konishi; the last two decades have seen the emergence of a number of outstanding, creative Nikkei chefs and restaurants all over the world – including Pakta in Barcelona by Albert Adria. This stunningly photographed cookbook includes 100 Nikkei recipes, including 10 contributed recipes from top Nikkei chefs from around the world such as celebrated chefs Toshiro Konishi and Mitsuharu Tsumura ('Micha') from Peru, Tsuyoshi Murakami from Brazil, Jorge Munoz & Kioko Li of Pakta in Barcelona and Jordan Sclare & Michael Paul of Chotto Matte in London. Nikkei Cuisine is a ground-breaking cookery book and a must-have for anyone with an interest in Japanese or South American cooking, as well as for those keen to discover cutting-edge cookery and flavours. The recipes range from the simpler Nikkei family favourites (the dishes eaten at home) to the more elaborate and elegant Nikkei dishes served in restaurants around the world.
|Author||: Phaidon Editors,Dave Hickey|
|Editor||: Phaidon Press|
The bestselling visual biography of one of the twentieth century's most innovative, influential artists Andy Warhol "Giant" Size is the definitive document of this remarkable creative force, and a telling look at late twentieth-century pop culture. A must-have for Warhol fans and pop culture enthusiasts, this in-depth and comprehensive overview of Warhol's extraordinary career is packed with more than 2,000 illustrations culled from rarely seen archival material, documentary photography, and artwork. Dave Hickey's compelling essay on Warhol's geek-to-guru evolution combines with chapter openers by Warhol friends and insiders to give special insight into the way the enigmatic artist led his life and made his art. It also provides a rare, behind-the-scenes look at the New York art world of the 1950s to the 1980s. From the publisher of The Andy Warhol Catalogue Raisonné, Volumes 1 - 5.
|Author||: Martha Stewart Living|
|Editor||: Clarkson Potter Publishers|
Collects healthy recipes using whole, unprocessed foods as part of a primarily plant-based diet, including juices and smoothies, snacks, protein-packed main dishes, and desserts, with menus for a 3-day cleanse and a 21-day whole-body detox.
|Author||: Ziggy Marley|
|Editor||: Rizzoli International Publications|
In honor of Bob Marley's seventy-fifth birthday, this glorious oversize book collects more than 150 photographs that celebrate the life and influence of the forefather of reggae and one of the greatest musical and sociopolitical icons of twentieth-century pop culture. Drawing exclusively on photos in the Marley family archives, the book mixes the iconic and the intimate, bringing together striking images of Marley as a performer onstage with unseen glimpses into his creative process in and out of the studio and his family life in Jamaica. Making the most of its oversize pages, the book is designed as a monument to his influence. Focusing on the last decade of his life--the period of his greatest worldwide fame--and with excerpts from unpublished interviews and prophetic quotes alongside the images, this is a definitive portrait of one of the great artists of the twentieth century made by those who knew him best.
|Author||: Alex Atala|
|Editor||: Phaidon Press|
" "Whenever I see that Dos Equis commercial – ‘the most interesting man in the world’ – I always think, no, that’s not true. The most interesting man in the world is Alex Atala." – David Chang "A cuisine unlike anything I’ve ever had in my life." – Daniel Humm, Eleven Madison Mark At D.O.M. in São Paulo, widely regarded as one of the world’s best restaurants, you won’t find the traditional staples of fine dining on the menu. For the past 15 years, acclaimed chef Alex Atala – a native of Brazil and the only chef named one of TIME magazine’s 100 Most Influential People in the World in 2013 – has refused to import any ingredients traditionally found in the European kitchens where he once trained. Instead, Atala scours the lush bounty of the Amazon for indigenous produce and proteins, crafting a cuisine that is steeped in classical techniques yet distinctly and uniquely Brazilian. D.O.M.: Rediscovering Brazilian Ingredients is Atala’s first major cookbook. Here, he offers an in‐depth look at the products and creative process that make up his innovative cuisine. The book features 65 recipes such as Fresh Heart of Palm with Scallops and Coral Sauce; Lightly Toasted Black Rice with Green Vegetables and Brazil Nut Milk; Lamb Hind Shanks with Yam Puree and Pitanga; and Priprioca, Lime, and Banana Ravioli. 150 stunning color photographs bring each dish to life and reveal the lush, vibrant landscapes of Atala’s Brazil. The result is an immersive experience that transports readers into the streets of São Paulo and the rain forests of Amazon. Also featuring an introduction by chef Alain Ducasse, D.O.M.: Rediscovering Brazilian Ingredients explores the mind of one of the world’s best chefs as he captures flavors that can be found nowhere else in the world. "