Tacos: Recipes and Provocations
By Alex Stupak, Jordana Rothman
Tacos: Recipes and Provocations by Alex Stupak and Jordana Rothman will inspire discussion.
Stupak is chef-owner of three Mexican restaurants in New York, but he is not Mexican. He made a U-turn from pastry chef at fine dining establishments.
Lam said the story of the book can be found in one of the recipes: a taco of seared scallops, caramelized cauliflower and caper raisin emulsion. Stupak's customers complained about the $16 price tag yet he noted they wouldn't bat an eye about paying twice that for the same item, minus the tortilla, at three Michelin-starred Jean-Georges in Manhattan, which allowed him to use the recipe.
In Tacos, Stupak explores why certain ethnic cuisines are elevated to fine dining status — French, Italian, Spanish — while others, like Mexican, are expected to be cheap to be considered authentic.
"That's the kind of thing I look for, the kind of book that is meaningful in the world beyond recipes," Lam said.