Tacos, tacos, tacos

As I write this post, I am thinking about what I will make for supper tonight for the first time: homemade corn tortillas. Homemade corn tortillas stuffed with roasted chicken, a whole variety of cheeses, and homemade salsa.

Considering the reading material that is now in my house, it is no wonder that I am hungry for this food. Tacos by Alex Stupak and Jordana Rothman, with its earthy photos of real (and, might I add, really delicious) food, is a feast for the eyes. And, when its recipes finally reach the table (after perhaps a few detours for taste-testing purposes), they are sure to please.

Each cookbook has its own flavor, if you will. And this one starts off with a heaping measure of explanations of Latino seasonings and ingredients—quite the helpful reference if you are new to this type of cooking. From queso fresco to chiles, it’s all covered. Plus, tips on making and storing tortillas are bound to make the cooking experience a success.

I recommend this book as a helpful guide for those who are testing the waters of Latino cooking. More experienced chefs will also find its pages useful and enticing.

I received a complimentary copy of this book from Blogging for Books in exchange for my honest review.

When in China…

I have a confession to make. I go to a Chinese restaurant about once a week, if not more.

But I should probably tell you this little fact: I live in China.

Yes, China.

Which means that going to a Chinese restaurant is a very real (and frequent) reality for me. Not only that, but I also live in the province in China that is considered by many (including the Chinese) to be the capital of food.

In some ways, I dread the day when I go back to the United States and experience the “authentic” cuisine at a Chinese buffet.

Which is why I appreciate cookbooks like Phoenix Claws and Jade Trees by Kian Lam Kho—cookbooks that have the power to bring actual Chinese food onto my kitchen counter. From recipes like Spicy Lotus Root Salad or Red Cooked Pork to General Tso’s Chicken or Pork Shank Soup with Winter Bamboo, this cookbook is filled with instructions for delicious concoctions. (And, just in case you’re wondering, bamboo is actually edible—and delicious.)

Whether you are a connoisseur of Chinese cuisine or merely a fan of the all-American Chinese buffet, I think you will find this cookbook fantastic. I recommend it as a beautiful gift, lovely decoration for your shelf, and (best of all) an actual cookbook that will grace your kitchen.

I received a complimentary copy of this book from Blogging for Books in exchange for my honest review.