Tequila: The Book
With its smoky base and smooth intensity, tequila has for decades been an icon of wild times and life in the fast lane. Yet no other spirit is as adaptable to the flavors of food, and none matches so well the rich complexity of the Mexican culinary repertoire. Illustrated with Mexican-style linoleum cuts, this funky little celebration of tequila offers 35 authentic recipes for tequila drinks, dishes using tequila as an ingredient, and meals to serve with tequila. Including a wealth of anecdotes and information on the liquor's history and origins, this lively, thorough cookbook provides all you need to become an instant aficionado of tequila in its many moods.
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A Beginners Guide to Tequila
Soups and Salads
3 other sections not shown
20 minutes adobo sauce anejo baking dish bay leaves birria blender blue agave bowl cayenne pepper cheese chilies chopped cilantro cinnamon cloves cloves garlic Combine corn corn oil cumin cumin seeds cup silver tequila dough drink fillets fish fl oz flavor flour fresh lime juice freshly ground black fruit garlic garnish glass goat ground black pepper heat to medium high heat husks inches Jalisco margarita Maria Luisa marinade masa meat medium heat Mexico minced nonreactive olive oil oregano ounces Patzcuaro peeled platter pork pounds Preheat an oven pulque Puree until smooth recipe reduce the heat Remove room temperature salad Salsa sauce Serve immediately shrimp side skillet over medium slices soup Sprinkle steaks steamer Stir sugar Tabasco sauce tablespoons silver tequila tamales teaspoon freshly ground teaspoon ground teaspoon salt Tomatillo tomato tortillas totopos Triple Sec V2 cup V2 teaspoon freshly warm water to cover