The Tortilla Factory PDF Download

Author: Gary Paulsen
Publisher: Houghton Mifflin Harcourt
ISBN: 9780152016982
Category : Juvenile Nonfiction
Languages : en
Pages : 36

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Book Description
How corn is harvested and made into tortillas.

Author: Carolina Bank Muñoz
Publisher: Cornell University Press
ISBN: 0801462134
Category : Social Science
Languages : en
Pages : 217

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Book Description
This book looks at the flip side of globalization: How does a company from the Global South behave differently when it also produces in the Global North? A Mexican tortilla company, "Tortimundo," has two production facilities within a hundred miles of each other, but on different sides of the U.S.-Mexico border. The workers at the two factories produce the same product with the same technology, but have significantly different work realities. This "global factory" gives Carolina Bank Muñoz an ideal opportunity to reveal how management regimes and company policy on each side of the border apply different strategies to exploit their respective workforces' vulnerabilities. The author's in-depth ethnographic fieldwork shows that the U.S. factory is characterized by an "immigration regime" and the Mexican factory by a "gender regime." In the California factory, managers use state policy and laws related to immigration status to pit documented and undocumented workers against each other. Undocumented workers are subject to harsher punishment, night-shift work, and lower pay. In the Baja California factory, managers sexually harass women—who make up most of the workforce—and create divisions between light- and dark-skinned women, forcing them to compete for managerial attention, which they understand equates with job security. In describing and analyzing the differences in working conditions between the two plants, Bank Muñoz provides important new insights into how, in a globalized economy, managerial strategies for labor control are determined by the interaction of state policies and labor market conditions with race, gender, and class at the point of production.

Author: Marjorie Druker
Publisher: Harper Celebrate
ISBN: 1418572225
Category : Cooking
Languages : en
Pages : 257

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Book Description
New England Soup Factory soups are like no other soups, and now you can recreate them in your own home. Soups will no longer be the appetizers or side dishes thanks to the delicious and easy-to-follow recipes found in the New England Soup Factory Cookbook. With more than 100+ of the best soup recipes Boston has to offer accompanied by fun stories and beautiful full-color photography, get ready to delight all your friends at your next gathering. The collection of soups in the New England Soup Factory Cookbook are both scrumptious and versatile to all occasions. The New England Soup Factory is the legendary Boston-based restaurant offering a mix of soups, salads, and sandwiches so good that it claimed the Best of Boston award four times. Owner Marjorie Druker gives you access to all the ingredients, recipes, and cooking methods that put the New England Soup Factory on the map. The New England Soup Factory Cookbook contains 100+ of Boston's best-tasting traditional and creative soup recipes such as... New England Clam Chowder Wild Mushroom and Barley Soup Curried Crab and Coconut Soup Raspberry-Nectarine Gazpacho Cucumber-Buttermilk Soup The New England Soup Factory Cookbook also offers recipes perfect for... Holiday parties and family dinners Church potlucks and school get-togethers Work picnics and lunches Tailgating, Super Bowl parties, and any sports event Fall evenings and summer nights Cookouts and pool parties 4th of July, Thanksgiving, Easter, and Christmas This cookbook is the ideal Christmas or birthday gift for any chef regardless of experience. Don't forget to consider it while you plan your next Thanksgiving or Easter family meal.

Author: Mando Rayo
Publisher: Arcadia Publishing
ISBN: 1625845057
Category : History
Languages : en
Pages : 199

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Book Description
Discover the savory culture and traditions that have made Austin, Texas, the self-proclaimed Breakfast Taco Capital of the World. Fresh tortillas, fluffy huevos con bacon and spicy salsa—good morning, Austin. Or good afternoon, evening, night—whenever. From taco tailgates to taquerias, there is a taco for every occasion and persuasion. Some say that it was born in the days of cowboys and vaqueros, and others say it was a creation of the Tex-Mex culture, but one thing is certain: The breakfast taco has taken over the Capital City. From South Congress to North Austin, neon and chalkboard signs tempt hungry passersby with their best morning-time handheld bites. With over forty breakfast taco recipes, Mando Rayo and Jarod Neece investigate (and masticate) the history, culture, and traditions of that indelible and delectable Austin treat: the breakfast taco. Includes photos! “Casual, fun, and approachable . . . I’m betting Austin Breakfast Tacos becomes one of Austin’s favorite culinary mementos during the coming year.” —The Austin Chronicle

Author: Joy Cowley
Publisher: Astra Publishing House
ISBN: 1635924820
Category : Juvenile Fiction
Languages : en
Pages : 34

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Book Description
Marta Enos is having a bad day. It begins when the wind blows her homework out the window and the dogs chew it to pieces. Her grandmother consoles her with a tortilla as "big and pale as a rising full moon," along with ancient words of advice. This charming story, set on a Papago reservation in southern Arizona near the Mexican border, offers Native American wisdom that helps children--and adults as well--put their problems in perspective.

Author: José R. Ralat
Publisher: University of Texas Press
ISBN: 1477329382
Category : Travel
Languages : en
Pages : 305

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Book Description
The first history of tacos developed in the United States, now revised and expanded, this book is the definitive survey that American taco lovers must have for their own taco explorations. “Everything a food history book should be: illuminating, well-written, crusading, and inspiring a taco run afterwards. You’ll gain five pounds reading it, but don’t worry—most of that will go to your brain.”—Gustavo Arellano, Los Angeles Times “[Ralat] gives an in-depth look at each taco’s history and showcases other aspects of taco culture that has solidified it as a go-to dish on dinner tables throughout the nation.”—Smithsonian Magazine “A fascinating look at America’s many regional tacos. . . . From California’s locavore tacos to Korean ‘K-Mex’ tacos to Jewish ‘deli-Mex’ to Southern-drawl ‘Sur-Mex’ tacos to American-Indian-inspired fry bread tacos to chef-driven ‘moderno’ tacos, Ralat lays out a captivating landscape.”—Houston Chronicle “You’ll learn an enormous and entertaining amount about [tacos] in . . . American Tacos. . . . The book literally covers the map of American tacos, from Texas and the South to New York, Chicago, Kansas City and California.”—Forbes “An impressively reported new book . . . a fast-paced cultural survey and travel guide . . . American Tacos is an exceptional book.”—Taste

Author: Alex Stupak
Publisher: Clarkson Potter
ISBN: 0553447300
Category : Cooking
Languages : en
Pages : 242

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Book Description
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.

Author: Jorge Argueta
Publisher:
ISBN:
Category : Juvenile Fiction
Languages : es
Pages : 40

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Book Description
The author, who remembers the fragrant dishes prepared at his family's restaurant in El Salvador, recounts a mystery from his childhood involving tortillas.

Author: Marga Beukeboom
Publisher: iUniverse
ISBN: 1450228429
Category : Biography & Autobiography
Languages : en
Pages : 229

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Book Description
In the poignant memoir The Boy and His Death, a mother chronicles her three-year journey as her young son is diagnosed with and battles testicular cancer. Marga Beukeboom had never even heard of testicular cancer when her twenty-one-year-old son was diagnosed with the diseaseeven though testicular cancer is the most common cancer affecting young men between twenty and thirty-four years of age. While sharing the details behind Benjamins emotional and physical battle with cancer, she also records his courageous crusade to live life to the fullest while viewing his diagnosis as a blessing. As mother and son embark on a journey through a variety of therapies and treatments that take the pair from Texas to New York to Denmark to England and finally back to the small town of Baarn in the Netherlands, they learn together that there is more between heaven and earth than they ever imagined. The Boy and His Death is a compelling narrative intertwined with messages of hope and courage as one mother shares the incredible story of her sons short but well-lived life while raising awareness about a devastating disease.

Author: Dotty Griffith
Publisher:
ISBN: 076035488X
Category : Cooking
Languages : en
Pages : 211

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Book Description
Warm, fresh homemade tortillas beat store-bought any day of the week. Dotty Griffith reveals how easy it is to make these authentic and rustic round flatbreads, with scrumptious recipes for corn and wheat tortillas, gluten-free tortillas, and tortilla spin-offs like gorditas and sopes; great ideas for exciting flavored tortillas, using spices, tomatoes, spinach, and chile peppers; and loads of expert wisdom about how to use and love your tortilla press, whatever kind you own. Plus she serves up more than a hundred ways to turn your hand-crafted tortillas into tonight’s dinner, with recipes for all the very best homemade Southwestern, TexMex, and Mexican sauces, toppings, and fillings you need to turn out soul-satisfying enchiladas, fajitas, tacos and taco salads, chalupas, quesadillas, burritos, and more. “What a fun book! Dotty Griffith begins with clear tutorials on making corn and flour tortillas from scratch, along with lots of creative variations. (I can’t wait to try her cilantro lime corn tortillas.) She then shares recipes for using your homemade bounty—everything from tacos to enchiladas and soups to desserts. Tips, history, and corny jokes are peppered throughout, making for an enjoyable read. If you're a fan of tortillas, this cookbook is a must!” --Lisa Fain, blogger at The Homesick Texan and author of The Homesick Texan Cookbook “This book is the real deal for tortillas of all kinds as well as recipes using tortillas!” --Sylvia Casares, chef/owner, Sylvia’s Enchilada Kitchen, Houston, and author of The Enchilada Queen Cookbook “Dotty Griffith has packed more about tortillas into one book that I thought possible. This book is the only reference you’ll ever need to make all kinds of great tortillas.” --John Mariani, author of The Encyclopedia of American Food and Drink “Making tortillas at home is an easy, rewarding, and tasty craft to master. Dotty Griffith has written the definitive book on the subject, covering not just tortillas but all the amazing things you can make with them.” --Cheryl Alters Jamison, author of Texas Slow Cooker and co-author of Smoke & Spice “Dotty Griffith has written the book I have been waiting for all my life--and the one I wish I had written first! This brilliant book is destined to become a classic. From chimichangas to chilaquiles, salsas to sopes, this book has everything you’ll ever need to satisfy your cravings for all things tortilla.” --Stephan Pyles, chef, restaurateur, and author of The New Texas Cuisine