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Tacopedia, by Deborah Holtz
PDF Download Tacopedia, by Deborah Holtz
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Review
"Everything you ever wanted to know and more about the beloved taco." —TODAY Show"A one-stop shop for everything you would want and need to know about tacos." —Latin Times"Que Rico! The where, what and how of a Mexican staple." —Travel & Leisure"Epic... an essential read."—LA Weekly"Contains the secrets and origins of popular Mexican foods." —BBC News"everything anyone might ever need to know about tacos" —Eater.com"the obsessive, comprehensive guide to Mexico's taco culture... vibrantly designed." —Eater.com"Tacopedia is the book you need to read" —Trend Hunter"Tacos aren't my favorite, but this did make me want to eat Mexican food" —The New York Times Style Magazine"a mouth-watering tour of Mexico's taco culture... Tacopedia doesn't just teach the reader to appreciate the taco - it makes them hungry, too" —NPR"Phaidon's definitive taco manual" —The Huffington Post"After reading Tacopedia, we fell in love again, too" —LA Weekly"Tacopedia is ideal for food lovers, cooks, and anyone interested in Mexican culture" —Tastebook"While there are many excellent books about Mexican cuisine, nothing comes close to the Tacopedia when it comes to tacos. ...a pure joy to read" —Food Crafters"stunning photographs... everything you need to know about this Mexican staple" —Sphere"if you love tacos, or know somebody who does...pick up a copy of this book. It's pretty awesome" —The Manual"Sandwiches are just a poor relation to tasty Mexican tacos... If you think several hundred pages of taco wordage is overkill then you have not been eating the right tacos" —The Independent"Tacopedia' has captured the imagination of some of the world's top chefs... Described as the ultimate reference on taco culture, Tacopedia lives up to its description. ...indispensable... Every image adds to the story of the taco... The book's paperback nature emphasizes that it should be used, not shown off" —Restaurant"brilliant, exhaustive and epic, the only guide you'll ever need to Mexican hand-held heaven ...delicious. A masa-scented masterpiece" —Mail on Sunday"A wonderful encyclopedia of tacos." —NPR Pop Culture Happy Hour"It's got just about every scrap of information you might want on tacos. But while it's encyclopedic in that sense, it's certainly not dull... There's history, there are restaurant recommendations, and the book is stuffed with facts like an overfilled tortilla. But most of all there is fun. The book even features an illustrated guide on how to eat a taco." —Bloomberg.com"Wildly inspiring and easy to use, this compendium of recipes (plus fun maps and food photography) covers every aspect of making what has to be the greatest foods on earth." —GOOP
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About the Author
Deborah Holtz is the Director of Trilce Ediciones publishers in Mexico.Juan Carlos Mena teaches design at the Universidad Iberoamericana at Santa Fe Cuidad de Mexico.
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Product details
Flexibound: 318 pages
Publisher: Phaidon Press (September 28, 2015)
Language: English
ISBN-10: 9780714870472
ISBN-13: 978-0714870472
ASIN: 0714870471
Product Dimensions:
7.8 x 1.2 x 10 inches
Shipping Weight: 1.5 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
55 customer reviews
Amazon Best Sellers Rank:
#108,083 in Books (See Top 100 in Books)
I so very badly want to give this book five stars.It's the closest any book could ever come to explaining Mexican taco culture to an outsider, in all its informal, hyper-local, insanely delicious diversity and variety. I've learned about tacos I never heard about even when I lived there, and there are interviews, quotes, and even social media posts from taco fanatics and chefs that bring deep dimension to the taco. It's loaded with cartoons, maps, funny illustrations, interviews, and other errata that's just delightful. Representative recipes are included, too. It's a fond, rich book-length love letter to a food and its surrounding culture that I love too, and it's inspired me to go on a weeklong taco binge of epic proportions. I wouldn't even necessarily call it a cookbook, as most of its running length is essays, profiles, and description rather than recipes.However, there are two major demerits.- The book is cheap. Dull, rough stock, an odd, floppy cover, and construction that doesn't inspire confidence. It's a damned shame that this didn't come with a hard cover and wasn't printed on the glossy stock that its vibrant colors, cartoons, and photography demand. This is the sort of paper novels and so on are printed on - and not the nice first-run hardcovers, but more like that of a paperback. This is a book that will never be used in the kitchen. because a grease splot would soak through the next five pages.- The recipes are hit or miss: Many of the included recipes skip steps, assume familiarity with Mexican techniques, and vaguely mention techniques that many Americans will not know. I've been cooking this stuff for years, but a newbie Mexican chef would be up a creek with many of the recipes. This book has so much content that's not recipes that this matters less than it might in a book that was primarily a cookbook, but it's still disappointing.That said, the book is still worth every penny; it's a true delight, to be savored like a novel. It's just that it'd be worth every penny of $5-7 more too, if that'd buy paper stock worth a damn and a hard cover. I can overlook the recipes, but the construction lops off a star.Also: I want the Tacografia map as a poster-size print to frame on my kitchen wall.
I love love love this book but I gave it four stars because the pages are SUPER thin! Like phone book quality. Do not give to a teenager or sloppy adult... If you get one splash of sauce on your book while enjoying a recipe that's it! I didn't do this and luckily both people I gifted the book to are very clean cookers and love tacos! Fabulous book, just wish the pages were with more girth.
I have a copy, and bought this one as a gift for a family member. I lived in Mexico City for 30 years, and can attest to the authenticity of all the recommendations. Those who think "Taco Bell" is Mexican food need not apply.
One of the most "fun" books I have ever purchased! Well laid out, interesting history of the development of the taco, the interviews with taco stand owners give you a real flavor (ha!) of how tacos are made, tons of recipes, and great pix and drawings make this book very appealing! The great detail of the taco's ingredients was especially interesting. WARNING: don't read it if you are hungry, as it will drive you crazy:--))!
As the name suggests, it's the most comprehensive book on tacos I've ever seen. My favorite feature is the breakdown of every different style of taco and the 10 best restaurants to find each of them in Mexico. Those lists are a traveler's dream.
Just got it. Kind of messy design and printed on super cheap stock. But this sprawling hot mess of a book is, so far, a very enjoyable read. Wish they had used more Mexican Spanish terms for various items like equipment and ingredients. In spite of my criticisms, those involved (writer, editor, translator, etc.) have done a great job on what must have been a massive project.
I gave this as a gift and I think the recipient liked it, but I haven't really heard anything else about it.
I was hyped to order this and assumed it would be a comprehensive review of taco-like dishes throughout Mexico (hence the title "Tacopedia"). Instead this book is largely composed of frequently tedious or overly cute anecdotes which added little to my knowledge of this wonderful cuisine. In addition the ratio of actual recipes to the lengthy text is quite small and its very hard to read the recipes as they are printed in black type on dark pigmented pages. Lastly to have an entire book on tacos with literally one recipe on corn tortillas that requires ingredients and time that no typical home cook is likely to have at hand, is inexcusable. The tortilla is critical to a great taco and to have no realistic instructions on how to make this is inexplicable. This feels much more like a diary kept as the writers toured Mexico eating various types of cuisine and is primarily designed for hipsters intent on showing off their knowledge rather than people interested in actually cooking. Two stars only because scattered between the overly long text are a few useful nuggets and a small number of interesting and useful recipes.
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