Articles liés à Breddos Tacos: The Cookbook

Breddos Tacos: The Cookbook - Couverture rigide

Dudhia, Nud; Whitney, Chris

 
9781849497992: Breddos Tacos: The Cookbook
Couverture rigide
ISBN 10 : 1849497990 ISBN 13 : 9781849497992
Editeur : Quadrille Publishing Ltd, 2016

Synopsis

Breddos Tacos slings the traditional pollo, carnitas and salsa options out of the window for eclectic combinations bursting with flavour and fun.
The brain child of Nud Dudhia and Chris Whitney who started their taco shack in a Hackney car park and now have a permanent restaurant at Street Feast Dinerama in Shoreditch, Breddos Tacos: The Cookbook shares 75 of their innovative recipes for tacos, tostadas and small plates, as well as over 70 condiments.
Unveiling the secrets to their thrilling flavour combinations, the menu includes braised beef short rib with pineapple relish, shredded duck with plum and pickles, jerk quail with mango lime salsa and Jalapeno and mint crusted cod.
“Although Nud spent a summer living there back in 2001, we are of course not Mexican”, says Chris, “our approach has always been to take flavours, techniques and ingredients that we love from Mexico and around the world and make it work for a 12cm edible plate- whether it’s a tortilla, tostada or flat bread.”
With chapters covering beef, poultry & game, pork & lamb, fish, vegetables, drinks, salsas and condiments, Breddos Tacos is guaranteed to excite the taste buds with the most inspired tacos from the undisputed kings of street food.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l'auteur

Breddos Tacos is the brain child of Nud Dudhia and Chris Whitney, two mates who started out in a taco shack made from scrap wood in a Hackney carpark. That was back in 2013, now they have turned their flagship venture into a fixed restaurant in Dinerama in Shoreditch and in Canada Water. They are also lauded as being the kings of the street food scene in London. They plan to open a central London taqueria in 2016.

À propos de la quatrième de couverture

Breddos Tacos slings the traditional pollo, carnitas and salsa options out of the window for eclectic combinations bursting with flavour and fun.
The brain child of Nud Dudhia and Chris Whitney who started their taco shack in a Hackney car park and now have a permanent restaurant at Street Feast Dinerama in Shoreditch, Breddos Tacos: The Cookbook shares 75 of their innovative recipes for tacos, tostadas and small plates, as well as over 70 condiments.
Unveiling the secrets to their thrilling flavour combinations, the menu includes braised beef short rib with pineapple relish, shredded duck with plum and pickles, jerk quail with mango lime salsa and Jalapeno and mint crusted cod.
“Although Nud spent a summer living there back in 2001, we are of course not Mexican”, says Chris, “our approach has always been to take flavours, techniques and ingredients that we love from Mexico and around the world and make it work for a 12cm edible plate- whether it’s a tortilla, tostada or flat bread.”
With chapters covering beef, poultry & game, pork & lamb, fish, vegetables, drinks, salsas and condiments, Breddos Tacos is guaranteed to excite the taste buds with the most inspired tacos from the undisputed kings of street food.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Quadrille Publishing Ltd
Date d'édition
2016
Langue
anglais
ISBN 10 
1849497990
ISBN 13 
9781849497992
Reliure
Relié
Nombre de pages
176
Coordonnées du fabricant
non disponible
Personne responsable
non disponible