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The Taco Revolution - Over 100 Traditional and Innovative Recipes to Master America's New Favorite Food - cover

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The Taco Revolution - Over 100 Traditional and Innovative Recipes to Master America's New Favorite Food

Brandon Schultz

Publisher: Skyhorse Publishing

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Summary

The Taco Revolution is the ultimate resource for preparing America’s new favorite dish. From the classic American taco and authentic Mexican recipes to the culinary curiosities of taco-stuffed shell pasta, this book contains everything for beginners and old pros alike. Contents include:•  Classic beef, chicken, pork, and fish favorites•  Unique gems like the chicken cacciatore taco•  Healthier taco seasoning and sauce recipes•  Homemade taco shells finally made easy•  How to host a successful taco party•  What should I buy versus what should I make?•  And so much more!Thoroughly researched and beautifully photographed with full-color photos, The Taco Revolution answers every question you ever had about this naturally gluten-free food, and all those you never thought to ask. With the mix-and-match options available between stuffings, seasonings, sauces, shells, and sides, the recipes in this book could provide unique taco dinners every night of the year!Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Available since: 04/01/2014.

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