Just Tacos: 100 Delicious Recipes for Breakfast, Lunch, and Dinner

Overview

Once a staple of Mexican street food, tacos have crossed the border to great popularity. Taco's endless variety of great-tasting flavors satisfies any time of day—in all kinds of ways. Convenient, portable, and affordable, tacos are equally welcome at a dinner party, for brunch, or as an afternoon snack. "Just Tacos "celebrates this versatility with 100 original recipes featuring beef, pork, lamb, seafood, vegetables, breakfast ingredients, and more. Easy-to-make and easy-to-eat, adults, teens, and kids can all ...

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Overview

Once a staple of Mexican street food, tacos have crossed the border to great popularity. Taco's endless variety of great-tasting flavors satisfies any time of day—in all kinds of ways. Convenient, portable, and affordable, tacos are equally welcome at a dinner party, for brunch, or as an afternoon snack. "Just Tacos "celebrates this versatility with 100 original recipes featuring beef, pork, lamb, seafood, vegetables, breakfast ingredients, and more. Easy-to-make and easy-to-eat, adults, teens, and kids can all try their hand at turning out a tasty taco (or making their own tortillas), whether it's filled with ethnic ingredients or pantry staples. And in these pages tacos don't go it alone—information-packed sidebars offer up excellent salsas, sauces, fun drinks, and solid how-to techniques. "Just Tacos "is a great showcase for this much-loved comfort food.

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Editorial Reviews

Publishers Weekly
Starred Review.

This outstanding collection of tortilla-based treats from Wiseman (a former food editor at Gourmet) lives up to its titular promise and then some, offering an impressive collection of recipes for all tastes and diets. Grouped by main ingredient (vegetable, seafood, chicken, beef, etc.), Wiseman fights taco fatigue by encouraging readers to try new cuts, techniques, marinades, salsas, and sauces to liven up their meals. Yucatecan Pulled Pork, Lobster and Mango Salsa, Swiss Chard and Potato, and Duck Legs Braised in Chipotle-Tomatillo Sauce are just a few of the book's the inventive selections. While there are recipes for basic Chicken Tostadas and fish tacos, many of Wiseman's dishes call for ample prep time, in the form of slow cooking (the pulled pork), marinades or sauces (her ambitious mole), or ingredients (homemade chorizo and homemade Hibiscus-Flavored Corn Tortillas). Readers with an adventurous appetite will appreciate her attention to Mexico's regional dishes, such as Octopus Tacos with Jalapeños, Olives and Capers from the coastal Veracruz region, and the Pueblan Tacos with Chicken in Poblano Chile Sauce. Fans of Mexican cuisine can grow with this book, continuing to explore the myriad ways that the humble tortilla can offer such variety.
(c) Copyright PWxyz, LLC. All rights reserved.

From the Publisher
In "Just Tacos" former "Gourmet" magazine food editor Shelley Wiseman showcases the mastery of this Mexican-style sandwich that she praises as the "quintessential food on the go." Tacos are a wonderful way to introduce Mexican cuisine to your family or friends, Wiseman says: "As long as it's not soup, you can use just about anything for a taco filling." Wiseman proves that point by including options such an Asian tuna or an unusual fried avocado filling. Even vegetarians will be delighted when fillings such as cooked mushrooms, Swiss chard, cactus leaves and cheese are folded in a warm tortilla. —The Detroit News

"Just Tacos "showcases Shelley Wiseman's mastery of the art of Mexican cuisine. "Just Tacos "includes recipes for many fillings that are easy to make for a simple and satisfying meal. Recipes for every meal and food group are included, making this the ultimate taco cookbook. —Houston Lifestyles & Homes

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Product Details

  • ISBN-13: 9781600854071
  • Publisher: Taunton Press, Incorporated
  • Publication date: 10/18/2011
  • Pages: 176
  • Sales rank: 649,076
  • Product dimensions: 6.98 (w) x 9.02 (h) x 0.38 (d)

Meet the Author

Shelley (Shelton) Wiseman is a multi-lingual food editor, teacher, and cookbook author. She developed recipes for "Gourmet" magazine for 12 years. Shelley has cooked professionally in France, Mexico, and the United States for 25 years, is co-author of "The Mexican Gourmet Cookbook," and has hosted her own radio program in Mexico City, The Creative Cook.

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Table of Contents

Introduction
Tortillas
Vegetarian Tacos
Fish and Seafood Tacos
Chicken, Turkey, and Duck Tacos
Pork Tacos
Beef Tacos
Lamb, Goat, and Venison Tacos
Breakfast Tacos
Beyond Tacos—Other Wraps
Party Menus
Glossary
Index
 

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Sort by: Showing 1 Customer Reviews
  • Posted July 15, 2011

    more from this reviewer

    Yummy taco recipes!

    Tacos, a delicious Mexican dish that is gaining popularity all the time. Why? Because tacos can be eaten at any meal and can be filled with almost anything. This is the premise of this wonderful cookbook by Shelley Wiseman. Inside the pages are beautiful pictures that will have you anxious to reproduce the dishes. The explanations of spices like Epazote; how to's like roasting and cleaning a chile poblano; instructions on what to have in your pantry for Mexican cooking (i.e. chilies, tomatillos, annatto seed, etc.) are extremely handy; and the directions on how to make the dough and how much to use per tortilla are very helpful. The recipes also cover quesadillas, sopes, and tostadas, along with quacamole and various salsas. This cookbook will make a wonderful addition to any cook's library.

    I really like this cookbook. We love tacos, etc., in our house, and I like the new ideas I have found here. Ms. Wiseman is very inventive, including things like swiss chard, potato, and octopus. The recipes for the flavored tacos (black bean, chili flavored, hibiscus flavored, and more) show there is so much for me to learn and try. I especially liked the recipes for the following: lobster with mango salsa; roasted corn salsa; fiery Serrano-lime salsa; making blue corn tortillas; fruit coolers (drinks). This is a cookbook I will buy for myself and for others. I want to thank Net Galley and the publisher for the opportunity to read this on my Nook.

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