Front Cover
Gibbs Smith, 2000 - Cooking - 44 pages
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Hot and Smoky Shrimp Tacos, Roasted Wild Mushroom Tacos with Queso Fresco, Fire-Roasted Corn and Poblano Chile Tacos, Frijoles Charros, and, for dessert, Apple Pie Tacos-these are just a few of the most taste-tempting tacos and accompaniments you'll ever put in your mouth. Resplendent with full-color photographs and resources for ingredients, cooking terminology, and equipment.

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About the author (2000)

Daniel Hoyer did a stint as a sous chef for Mark Miller's Coyote Cafe, which inspired his interest inMexican and Latin American cooking. He has traveled extensively in Mexico, exploring the cookingas well as the history and culture of that colorful country. He is the author of Mayan Cuisine, CulinaryVietnam, Fiesta on the Grill, and Tamales. He lives in Santa Fe. Authentic recipes from the Northern Coast to the Yucatan Peninsula

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