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, by Wesley Avila Richard Parks III
Ebook Free , by Wesley Avila Richard Parks III
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Product details
File Size: 213284 KB
Print Length: 272 pages
Publisher: Ten Speed Press (October 10, 2017)
Publication Date: October 10, 2017
Sold by: Random House LLC
Language: English
ASIN: B01N11EZ0O
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Amazon Best Sellers Rank:
#251,299 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I bought this book because my husband is from California and the number one thing he missed was authentic Mexican street tacos, so I thought this book would be perfect. Not so much.The recipes have multiple complicated steps. And normally I'd be fine with that, but the book is poorly edited:Recipes span across multiple pages (broken up by big pictures) so if you usually read while cooking you will be stuck flipping back and forth constantly. Steps run into each other with no clear breaks. (The steps for boiling potatoes for one of the taco fillings started in the Salsa section and I almost missed it!) Also, a lot of the recipes are meant for BIG crowds, so you will have to work ahead of time to reduce the recipes if you're just trying to cook for your family. The recipes also include ingredients that a basic home chef won't have easy access to (Seriously? Boar?? Sea Urchin???)I'm a grown woman. Obviously I can read ahead, follow steps, do math, and google a sub for boar...but ALL of these things added together when you're just trying to whip up a fun weekend dinner is too much.If you're an LA Foodie that's cool with using every dish in the house and you want pretty pictures, fun stories, and bragging rights - get the bookIf you're a working mom from Georgia that has to go to three different stores just to find real serrano chiles - skip it
I'm a prolific chef, and bought this book after I glanced thru its pages at a bookstore, and I wanted to start using habanero for my salsas.Well, the first salsa recipe I've made, the "Almond Salsa" on page 30, made my fajita tacos go to stratosphere flavor paradise. It was a large batch, so I used it for my fish tacos and it just kicked them up a few notches. I can't wait to keep cooking from it, but I've just had it for a few days and I HAD to write this review. If you're into Mexican fusion deliciousness, do yourself a favor and but this book.
I love Mexican/Tex-Mex and will take any excuse to try a new book. This one did not disappoint. As with most cookbooks like this, there are multiple recipes in each recipe so it does take a while. That being said, it is so worthwhile. Everything I've made has been fabulous. The fish tacos are the best ones I've ever made. Sometimes you may need to use your head to figure out if you really need to make a whole recipe of a salsa or topping because the proportions seem to be more for someone who is making these frequently (like a food truck owner) and not just for dinner one day. That's the only drawback I see and I wouldn't let it stop me from buying this book and using it often. Wesley Avila is an interesting character and makes a mean taco.
Fabulous, wonderful, unique recipes. Unfortunately the editing on the book doesn’t match the chef’s talent. Salsas sometimes specify to use dried chiles, but sometimes they don’t when it seems they meant to. It’s confusing since some recipes call for fresh chiles and some call for dry. I really wish I knew which was intended for the tuna poke and sea urchin tostadas because they look/sound amazing. Proportions are pretty off — 3 lbs of steak for 12 tacos sounds about right, but 2 lbs of octopus for 4 tacos sounds excessive, especially when combined with 4 cups of shelled pistachios — that would be 1 cup of pistachio meat on each of four five-inch octopus tacos. Photos all show use of two tortillas but the recipes call for one tortilla per taco. A little surprised there is no recipe for tortillas. I’ll use The NY Times one, but I’d like to know what Wes recommends. Get the book, but plan to use a lot of your own judgment to make the tacos.
My husband decided to take up cooking so I got him this book among others for a fun ethnic mix of foods. I really love the passion of the author for both his mother's recipes and the neighborhood he grew up in. The book has a lot of personal stories and background to recipes that makes it different than most straight recipe books. Coming from So Cal myself, we have some amazing taco places so there was a standard to meet for me.This book will appeal to anyone who knows the area and all the cultural richness it holds.
Amazing book, the pics, the ideas, the recipes and creativeness is top notch. I love everything about it. Beautiful and gritty. I couldn't recommend it more.
Such an interesting read! A must-have not only for taco lovers, but Angelenos in general.I initially purchased this as a gift for a foodie friend (it was a big hit!), and I'm buying one for myself now. The recipes are interesting and seem fairly doable, but I also really enjoyed reading Chef Wes Avila's inspiring LA story. Love that he's making tacos so artfully for all to enjoy.
Definitely not traditional-style tacos, but certainly inspired and interesting recipes with a bit of narrative elaboration in between sections. Some of the recipes look amazing, and we'll definitely be made. Others were a bit too exotic. Overall though, an colorful addition to the cookbook collection.
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