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Tacos

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Written by Mark MillerAuthor Alerts:  Random House will alert you to new works by Mark Miller and Benjamin HargettAuthor Alerts:  Random House will alert you to new works by Benjamin Hargett

eBook

List Price: $16.99

eBook

On Sale: February 23, 2011
Pages: | ISBN: 978-1-60774-163-3
Published by : Ten Speed Press Potter/TenSpeed/Harmony
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ABOUT THE BOOK ABOUT THE BOOK
ABOUT THE AUTHOR ABOUT THE AUTHOR
PRAISE PRAISE
Synopsis|Table of Contents

Synopsis

¡Ay, que rico! Tacos—real tacos, with soft or crispy corn tortillas, succulent fillings, and snappy salsas—are a revered street food on both sides of the border. In TACOS, Mark Miller adds a chef's sensibility to this vibrant primer for building delicious and authentic tacos.
 
The heart of a great taco is its filling, and TACOS brims with filling recipes for chicken, fowl, pork, beef, lamb, game, seafood, vegetable, and breakfast tacos. Miller's recipes are a satisfying balance between impeccably rendered classics like Carnitas (crusty fried pork shoulder), Rajas and Cheese (strips of roasted poblano chiles with melting queso Oaxaca), and Beef Ranchero (with its smoky-spicy sauce), and fresh, sophisticated riffs like Chicken with Apples and Goat Cheese, Baja-Style Tempura Fish, and Roasted Tomatoes and Pumpkin Seed Pesto.
 
Rounding out the book are luscious photographs; thorough instructions for making soft tortillas from scratch and crafting them into crispy variations; recipes for salsas and accompaniments such as Guacamole and Refritos ("refried" beans); and a suite of essential techniques, like roasting chiles and blackening tomatoes. Each filling recipe provides suggestions for the best tortilla choices, salsas and sides, and beverages to complement the tacos—giving you all you need to make your next taco experience as authentic, inspired, and downright delicious as even the most well-seasoned taquero could make it.

Table of Contents

Contents

The Art of the Taco - 3

Vegetables - 20

Chicken and Fowl - 38

Seafood - 56

Pork - 74

Beef, Lamb, and Game - 88

Breakfast - 110

Salsas - 124

Sides and Drinks - 136

Ingredients and Techniques - 149

Sources - 167

Index - 169
Mark Miller|Benjamin Hargett

About Mark Miller

Mark Miller - Tacos
Mark Miller is the acclaimed chef-founder of Coyote Cafe in Santa Fe, New Mexico. He has started and owned thirteen different restaurants on three continents from 1979 to 2008. He is the author of ten books with nearly 1 million copies in print, including Tacos, The Great Chile Book, The Great Salsa Book, and Coyote Cafe. Mark currently works in International Culinary Consulting and lives in Santa Fe, New Mexico.

About Benjamin Hargett

Benjamin Hargett - Tacos
Benjamin Hargett is a travel-loving chef who has cooked in Europe, the Carribean, Mexico, and the United States, where he worked with Mark Miller at the Coyote Café for many years. 
Praise

Praise

“While one might think of the taco as a simple street snack, Miller, chef and founder of Santa Fe’s Coyote Café, takes the Mexican favorite to a new level in this single-subject title. . . . An appealing sense of enthusiasm and authority.”
—Publishers Weekly

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