Superstar chef Alex Stupak's love of real Mexican food changed his life; it caused him to quit the world of fine-dining pastry and open the smash-hit Empellón Taqueria in New York City. Now he'll change the way you make--and think about--tacos forever. Tacos is a deep dive into the art and craft of one of Mexico's greatest culinary exports. Start by making fresh tortillas from corn and flour, and variations that look to innovative grains and flavor infusions. Next, master salsas, from simple chopped condiments to complex moles that simmer for hours and have flavor for days. Finally, explore fillings, both traditional and modern--from a pineapple-topped pork al pastor to pastrami with mustard seeds. But Tacos is more than a collection of beautiful things to cook. Wrapped up within it is an argument: Through these recipes, essays, and sumptuous photographs by Evan Sung, the 3-Michelin-star veteran makes the case that Mexican food should be as esteemed as the highest French cooking.
A much-needed reference to the latest thinking in universal design Universal Design: Creating Inclusive Environments offers a comprehensive survey of best practices and innovative solutions in universal design. Written by top thinkers at the Center for Inclusive Design and Environmental Access (IDeA), it demonstrates the difference between universal design and accessibility and identifies its relationship to sustainable design and active living. Hundreds of examples from all areas of design illustrate the practical application of this growing field. Complete, in-depth coverage includes: • The evolution of universal design, from its roots in the disability rights movement to present-day trends • How universal design can address the needs of an aging population without specialization or adaptation to reduce the need for expensive and hard-to-find specialized products and services • Design practices for human performance, health and wellness, and social participation • Strategies for urban and landscape design, housing, interior design, product design, and transportation Destined to become the standard professional reference on the subject, Universal Design: Creating Inclusive Environments is an invaluable resource for architects, interior designers, urban planners, landscape architects, product designers, and anyone with an interest in how we access, use, and enjoy the environment.
Gendering Criminology explores issues pertaining to victimization, individuals involved in the criminal-legal system and those working within in the system that are unique to females, males and individuals within the LGBTQIA (lesbian, gay, bisexual, transgender, queer, intersex, asexual) communities. Each chapter provides an overview of each topic, and delves in the literature in the area. Additionally, each chapter also provides active learning activities designed to fully immerse and engage students in the material, current and relevant media bytes to bring the lessons to life, and case studies that illustrate the content. Gendering Criminology provides a contemporary guide for the reader to understand the place that gender has in society, as well as how it pertains to crime, victimization and professions"--
Superstar chef Alex Stupak's love of real Mexican food changed his life; it caused him to quit the world of fine-dining pastry and open the smash-hit Empellón Taqueria in New York City. Now he'll change the way you make--and think about--tacos forever. Tacos is a deep dive into the art and craft of one of Mexico's greatest culinary exports. Start by making fresh tortillas from corn and flour, and variations that look to innovative grains and flavor infusions. Next, master salsas, from simple chopped condiments to complex moles that simmer for hours and have flavor for days. Finally, explore fillings, both traditional and modern--from a pineapple-topped pork al pastor to pastrami with mustard seeds. But Tacos is more than a collection of beautiful things to cook. Wrapped up within it is an argument: Through these recipes, essays, and sumptuous photographs by Evan Sung, the 3-Michelin-star veteran makes the case that Mexican food should be as esteemed as the highest French cooking.
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