I have to confess, tacos are not something I eat a lot of. I think it’s because I don’t like hot spicy foods and I have this impression that tacos usually come with a kick. I will say though, after flicking through the recipes in this book, that impression is incorrect. A lot don’t contain any chilli or heat at all.

Taco Revolution may or may not be revolutionary, I don’t feel I have enough experience to comment. It does, however, contain many recipes of various meats and combinations of toppings, so there is plenty of choice.

The book is broke down into sections based on the main ingredient, such as pork, chicken, fish etc. There is about a half dozen or more recipes in each section.

Anyone that has read my reviews before knows that one thing that I find to be integral to a good recipe book, regardless of the topic, is a quality photo for every recipe. A good looking picture can entice you to look deeper into a recipe. We eat with our eyes first. A large portion of the recipes do contain a photo, but not all. My problem with them is that the pictures are dreadful. The colours are flat and often too samey. The images need a contrast boost. The dishes aren’t dressed very well at all. Part of that problem is due to the fact they are taken at too close range. The point of focus on many of the images is often not where you would expect it to be, or not there at all making the entire image blurred. They look extremely amateurish and really affect the look of the entire book.

I also have to comment on the typography. Each recipe is split into two columns, a column for the ingredients and one for the instructions. This is quite normal. However, the introductory text tends to span the entire page. Not in this book. The squashed blocks of copy have justified text which really gets my goat. It not only looks unprofessional and dated, but creates rivers of white space and some awkward hyphenation.

I would say that the recipes are fairly easy to follow. Tacos are not exactly complicated, and most recipes use ready-made sauces, although there is a section of sauces near the rear of the book should you wish to make your own. I think the only recipes that may cause an average home cook any difficulty are the tortillas themselves, as the availability of masa harina is limited in the UK, but you can buy ready-made ones easily enough.

Overall, I find it difficult to recommend anything in this book. I guess if you are a taco fiend, then give it a shot, but I feel for the almost twenty pound cover price, this book is not worth it.