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Anyone who has eaten at Josef Centeno’s restaurants knows how talented he is in the kitchen. His newest book, “Amá: A Modern Tex-Mex Kitchen,” written with former Los Angeles Times deputy food editor Betty Hallock, traces his culinary journey from San Antonio to Los Angeles. His unique twists on Tex-Mex cooking — with great formulas for everything from Borracho beans to margaritas — are reason enough to get this book. But it’s his family stories that really make this volume worth reading.
Tracing four generations of Centeno’s Tejano family, this book reveals the evolution of Tex-Mex cuisine through one food-loving family.Anyone who wants to attempt meatlessness in the new year will love Raquel Pelzel’s “Umami Bomb: 75 Vegetarian Recipes that Explode with Flavor.”is the savory sixth taste that often comes from meat and makes food deeply satisfying and delicious. In this book, Pelzel showcases eight sources of umami, such as soy sauce and mushrooms.
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