Lorena Garcia's New Taco Classics
A Cookbook
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- ¥2,000
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- ¥2,000
発行者による作品情報
One of America’s favorite chefs gives a healthy and exciting twist on the best street foods of Latin America.
The taco. The arepa. The empanada. The tamale. From the streets of Mexico and Venezuela to Ecuador, Puerto Rico and Cuba, these comfort foods represent something that’s shared across our Latin cultures: the concept of food in a vessel. Food embraced!
Breaking 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. Master the elements, and your mix-and-match possibilities will be endless. You’ll find yourself easily cooking, eating, and swooning your way through a dizzying new world of crowd-pleasing Latin fare.
PUBLISHERS WEEKLY
Television personality and restaurateur Garcia's follow up to 2011's New Latin Classics is much more than its titular topic. Yes, there are tacos (including the classic hard shell with ground beef and cheddar cheese), but Garcia offers much more in this mouthwatering collection of over 100 Mexican dishes for all tastes. Once readers have their vessel of choice tortillas, sopes, reinitas, etc. they're ready to create grilled Meyer lemon chicken on soft corn tortillas, blue tenderloin tacos with blue cheese slaw and crispy onions, or roasted tomato and cheese telitas, an inspired riff on the classic BLT. That type of outside-the-box thinking informs the book. Garcia isn't out to wow with dishes that are impossible to source or create, but those tired of the same old tacos will appreciate her ceviche-like take on shrimp cocktail, grilled avocado tacos, and fried chicken with a zippy guacamole. Traditionalists will appreciate the inclusion of tamales with green tomatillo and pulled chicken and tostadas al pastor, as well as tips on making the best chile de arbol sauce. This book is approachable enough for the novice, and packed with must-try dishes for everyday dining as well as special occasions. Readers might want to buy two copies, since the first one's going to be stained and tattered in no time.
