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Guerrilla Tacos: Recipes from the Streets of L.A.

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Hardback
Published: October 2017
For Ages:
Retail Price: $52.99
$42.39
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BIC Subject: Cookery / food & drink etc
 
Published: 15-Oct-2017
Format: Hardback, 272 pages, 0x0mm
ISBN: 9780399578632
Stock Code: 9578632
Product Description
 
In a town overrun with taco trucks, Wes Avila's Guerrilla Tacos has managed to win almost every accolade there is, from being crowned Best Taco Truck by LA Weekly to being called one of the best things to eat in Los Angeles by living legend Jonathan Gold. Avila's approach stands out in a crowded field because it's unique; the 50 base recipes in this book are grounded in authenticity but never tied down to tradition. Wes uses ingredients like kurobata sausage and sea urchin, but his bestselling taco is made from the humble sweet potato. From basic building blocks to how to balance flavor and texture, with comic-inspired illustrations and stories throughout, Guerrilla Tacos is the final word on tacos from the streets of L.A.In a town overrun with taco trucks, Wes Avila's Guerrilla Tacos has managed to win almost every accolade there is, from being crowned Best Taco Truck by LA Weekly to being called one of the best things to eat in Los Angeles by living legend Jonathan Gold. Avila's approach stands out in a crowded field because it's unique; the 50 base recipes in this book are grounded in authenticity but never tied down to tradition. Wes uses ingredients like kurobata sausage and sea urchin, but his bestselling taco is made from the humble sweet potato. From basic building blocks to how to balance flavor and texture, with comic-inspired illustrations and stories throughout, Guerrilla Tacos is the final word on tacos from the streets of L.A.
Before WES AVILA began his life as a taquero, he was a forklift driver at a box factory for seven years. In 2003, he quit his job to go to culinary school full-time. After attending California School of Culinary Arts in Pasadena, California, he went to work at L'Auberge Carmel with Walter Mansk, followed by Palate, Food Wine, Marche, and Le Comptoir with Gary Menes. In August of 2012, Wes left the world of fine dining to devote himself to running Guerrilla Tacos--at that time, a two-person street cart. RICHARD PARKS is a writer and filmmaker living in Los Angeles. He has written for Lucky Peach, the New York Times, and McSweeneys.
 
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