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Fabulous, wonderful, unique recipes. Unfortunately the editing on the book doesn’t match the chef’s talent. Salsas sometimes specify to use dried chiles, but sometimes they don’t when it seems they meant to. It’s confusing since some recipes call for fresh chiles and some call for dry. I really wish I knew which was intended for the tuna poke and sea urchin tostadas because they look/sound amazing. Proportions are pretty off — 3 lbs of steak for 12 tacos sounds about right, but 2 lbs of octopus for 4 tacos sounds excessive, especially when combined with 4 cups of shelled pistachios — that would be 1 cup of pistachio meat on each of four five-inch octopus tacos. Photos all show use of two tortillas but the recipes call for one tortilla per taco. A little surprised there is no recipe for tortillas. I’ll use The NY Times one, but I’d like to know what Wes recommends. Get the book, but plan to use a lot of your own judgment to make the tacos.
Right off the bat, the recipes look creative, fun, and demonstrate California tacos. Following the recipe for them will result in almost always over cooked or just wrong tasting version of what should be called for. Basically, buy the book for ideas and them follow an actual recipe for cooking the individual ingredients so you don’t have overcooked soggy messes making up your tacos
Pretty intense taco recipes. We thought this could be a great way to enjoy even more tacos then we already do. However, the recipes are not 'easy'. Advanced cooking and long ingredient listings. This is why it is getting 3 stars, its ok.