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Tacos: 75 Authentic and Inspired Recipes Paperback – 1 May 2009


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Product details

  • Paperback: 208 pages
  • Publisher: Ten Speed Press (1 May 2009)
  • Language: English
  • ISBN-10: 1580089771
  • ISBN-13: 978-1580089777
  • Product Dimensions: 21.8 x 1.1 x 21.6 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 874,479 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

By Henning on 1 July 2012
Format: Paperback Verified Purchase
This is a lovely little Taco book. The man obviously has a genuine passion and life long insight into the world of tacos. Fabulous recipes, super traditional and more modern adventurous versions. Well done Mark Miller! The recipes are also very nicely photographed.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 25 reviews
48 of 53 people found the following review helpful
A Taco Extravaganza! 29 April 2009
By rodboomboom - Published on Amazon.com
Format: Paperback Verified Purchase
Miller is an astute student of food and culture, witness his other cookbooks which so involve the anthropology of a region and its marriage with its cuisine, e.g. his Red Sage cookbook and my review here on amazon.

His intro to this work is fascinating and taco inspiring, e.g. "This food was alive, colorful, aromatic, tasty, crunchy, juicy, flavorful--as if I had crossed a new frontier of food experience." So his time in Mexico as child in summers and as continuing visitor and taco sampler as adult has inspired this very cookbook. His stated purpose is to excite the user of the cookbook about Mexico's street food, that they are as he states: "fast, fresh, economical and easy, a good match to the rapid pace of our modern lifestyle."

He thus provides authentic favorites from Mexico as well as adaptations such as Lobster and Avocado, as well as Chicken with Apples and Goat Cheese.

With each recipe there is suggestion for type of tortilla, accompaniment, usually a salsa, and a drink recommendation. I find this useful as well as on some recipes where difficult ingredients could be an issue, he provides alternatives, e.g. one of the wonderful few that I have made out of here so far, Baja-Style Tempura Fish, the recipe calls for shark, but he also mentions that mahi mahi or tilapia work as well. Likewise with Rabbit with Chiles and Tomatillos, he suggests that chicken thighs can substitute as well. Also, prepared the Tacos Al Pastor and served with his drink recommend of Coco Locos, which never tried before, and guests said it was knock out of dish! I agreed!

Each recipe also includes valuable amount of tacos the recipe yields as well as a Heat Level index and prep time estimate.

These are truly recipes to get excited and involved with new and exciting tacos, salsa, accompaniments to have fun making and serving. His idea of a taco party sounds mucho fun!

Well done with color photos and excellent directions and glossary of techniques, equipment, ingredients and sources for likes of bison, elk, chiles, etc.

This one is keeper!
23 of 24 people found the following review helpful
Love this cookbook! 25 Jun. 2009
By P. R. Crandall - Published on Amazon.com
Format: Paperback
All the recipes I've tried so far are wonderful and very authentic. This cookbook is not for a beginner cook, though. Be prepared to spend some time with these recipes, but they are sooo worth it.
15 of 15 people found the following review helpful
Tacos offers great detail and breadth of recipes 16 Oct. 2009
By Chicago Book Addict - Published on Amazon.com
Format: Paperback
I've picked up other cookbooks devoted to a single food like The New Lasagna Cookbook: A Crowd-Pleasing Collection of Recipes from Around the World for the Perfect One-Dish Meal and Biscottiand they can sometimes feel like they just bring together the standard recipes you've seen elsewhere or include a lot of filler to round out the book. Tacos by Mark Miller is the exact opposite.

What I love about this book is that it's the perfect marriage of detail and great recipes. Miller gives you everything you need to succeed, especially when it comes to making homemade tortillas. I really loved the depth of the directions and it reminded me a lot of cookbooks by Rick Bayless.

The recipes are what really get me excited. There is such a breadth covered in this book. It was a perfect balance of more traditional recipes I would hope would be included and unique or fushion recipes that brought me new taco ideas I hadn't thought of. I'm especially captivated by the Braised Beef Short Rib Tacos, Baja Style Tempura Fish, Thai Shrimp, and especially the Chicken with Apple and Goat Cheese Taco. There are also many great photos within the book to give you an idea of what the finished recipe will look like.

I especially like that the cookbook clearly indicates not only how long each recipe will take to complete, but also the heat level. It's great because it makes it easy to adjust if you typically do not like spicy food or find your food is not spicy enough. It's worth noting that most of the recipes take an hour or more to prepare so this is definitely not a quick cookbook. However, I did find the skill level required to be reasonable. Yes, some of the recipes call for cooking meats that are not standard in the American diet, but other than that there are no techniques I saw that would be above the average home cook. The level was consistent with most average cookbooks I have used and magazines like Martha Stewart and Cooking Light.

Overall I think this book is fanastic and am excited ay all my taco making possibilities.
29 of 35 people found the following review helpful
Did anyone actually cook these recipes? 9 Jun. 2011
By P. Hack - Published on Amazon.com
Format: Paperback
When I look at any cookbook I normally go straight for a bellwether recipe, which in this case would be the Tacos al Pastor - the recipe that is actually featured on the front cover of the book. One look at this recipe is all you need to know not to buy this book. It calls for the use of 80, YES 80 dried chiles to make the marinade, which is so absurd as to be beyond belief. That's 20 dried chiles per pound of pork. I've been making great al Pastor for many years with about 1/10th the amount of chiles called for, and my al Pastor tastes exactly like the al Pastor I've eaten in taco shacks and stands in Mexico. I wonder if anyone ever cooked this recipe as is because it would take a huge amount of time just to seed and stem those chiles and the marinade would be as thick paste if you made it as directed. The other recipes look way too complicated - things like Chicken Tinga which is a simple Tomato/Chipotle sauce have been turned into some new age fusion mess featuring too many inauthentic ingredients to even begin to list. Other recipes look equally complicated with hard to find ingredients and look equally inauthentic. To be fair, there are a few good looking recipes in here like a recipe for homemade chipotle sauce and some of the other salsas and sauces.

If you're looking for a good Mexican cookbook stick with any of Rick Bayless' titles - you'll be much happier as you'll actually be able to make some of the recipes and they are far more authentic.
21 of 26 people found the following review helpful
Mouthwatering 28 April 2009
By s-to-the-h - Published on Amazon.com
Format: Paperback Verified Purchase
I received this title yesterday. Cover-to-cover, it is mouthwatering. Excellent photography and all the recipes appear to be rather straight-forward.

I would have liked to have seen an extended salsa section, but the basics are covered well enough and would stand as a base for your imagination.

I'd recommend it.

UPDATED 4/2011
I gave this 5 stars before, but I just wanted to let everyone know that the Sonoran rub for the pulled pork tacos works on just about everything I've thrown in the smoker. Ribs, brisket even chicken (though go a bit lighter in usage). Fantastic. If you like a flavorful heat, man you can't go wrong with this.
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