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

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

by Shelton Shelley Wiseman
     
 

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

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.

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

Product Details

ISBN-13:
9781600854071
Publisher:
Taunton Press, Incorporated
Publication date:
10/18/2011
Pages:
176
Sales rank:
816,034
Product dimensions:
6.98(w) x 9.02(h) x 0.38(d)

Related Subjects

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.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >