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Tamales [Hardcover]

Daniel Hoyer

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Book Description

Sept. 15 2008
Tamales have endured for millennia, and are currently enjoying a resurgence in popularity due to the renaissance in Latin American and Mexican cooking. Today, tamales remain an important part of the traditions of Mexico, Central America, South America and the southwestern United States. In Tamales, Hoyer gives an overview of the ingredients, methods of preparation and flavor possibilities of tamales. More specifically, you'll find recipes for different types of masa,with variations on each, a variety of fillings, and enough filling, sauce, and salsa recipes to inspire you to create your own interpretations. Tamales is a book that will encourage further exploration of the subject through practice, travel to areas known for tamale making and discussion with other cooks.

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Product Details

  • Hardcover: 128 pages
  • Publisher: Gibbs Smith (Sept. 15 2008)
  • Language: English
  • ISBN-10: 1423603192
  • ISBN-13: 978-1423603191
  • Product Dimensions: 21 x 21.3 x 1.8 cm
  • Shipping Weight: 635 g
  • Amazon Bestsellers Rank: #881,754 in Books (See Top 100 in Books)

Product Description

About the Author

Daniel Hoyer did a stint as a sous chef for Mark Miller's Coyote Cafe, which inspired his interest in
Mexican and Latin American cooking. He has traveled extensively in Mexico, exploring the cooking
as well as the history and culture of that colorful country. He is the author of Mayan Cuisine, Culinary
Vietnam, Fiesta on the Grill, and Tamales. He lives in Santa Fe. Authentic recipes from the Northern Coast to the Yucatán Peninsula

Inside This Book (Learn More)
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.4 out of 5 stars  8 reviews
22 of 22 people found the following review helpful
5.0 out of 5 stars Takes the mystery out of making tamales June 4 2009
By C. Crawford - Published on Amazon.com
I'm an avid cook who loves mexican dishes. However, tamales was something that I always thought was beyond my abilities. Made my first batch last weekend using a recipe in this book to rave reviews. Started with simple filling -- roasted corn, roasted chilis and some cheese. Everything came together just fine. Directions for assembling and cooking were easy to follow.

Lots of examples, lots of explanation. What better way to learn something new?
12 of 12 people found the following review helpful
5.0 out of 5 stars Hasta Tamales! Dec 27 2009
By John Strohl - Published on Amazon.com
Format:Hardcover|Verified Purchase
If there's a better book for the veteran tamale afficienado than this one I don't know what it is. This book covers everything you need to know, and beyond that, a lot that you wanted to know but you didn't know it. A comprehensive guide to the world of tamales, this book provides a complete overview of the methods of preparation, and presents the subject in a way that is refreshing and that takes the dread out of making tamales. Further, it presents the appropriate notion that there is not only "one true way" to make tamales but an infinite variety confined only by your imagination. In more than 50 recipes you'll find a variety of masas, sauces, and salsa that present a host of exciting flavor combinations with this staple of the Latin American diet. I cannot say enough good about this book or it's author Daniel Hoyer. Tamales
8 of 8 people found the following review helpful
4.0 out of 5 stars Tamales are easier than you think March 23 2011
By Lit Fan - Published on Amazon.com
Growing up in Southern California, I live on Mexican food. I eat Mexican food everywhere from fancy restaurants to run-down food carts. And because Mexican cuisine is so ingrained in the culture, I also grew up cooking lots of different Mexican foods. BUT - I always heard that tamales were too difficult to even think about cooking for myself. My mom would talk of family coming over and creating an assembly line system in order to make, fill and roll the tamales. All that work intimidated me until I found this book. Mr. Hoyer's book is presented in a way that makes tamale-making seem doable.

The pictures are great because you see how to complete some of the steps and what the finished product should look like. The instructions were clear. And most importantly, my very first batch of shredded beef tamales with red sauce were such a hit that I'm making chicken tamales this week! I modified the recipe for the meat to my taste and I will use chicken broth for the masa next time, but if you have a good sense of what tamales should taste like this is a great guide.
1 of 1 people found the following review helpful
5.0 out of 5 stars very good June 20 2013
By Kenneth Bealer - Published on Amazon.com
Format:Hardcover|Verified Purchase
A very complete guide to tamales. Starts from corn on the cob and ashes or lime to finished product step by step.
5.0 out of 5 stars tamales Feb. 27 2014
By Paula Bauer - Published on Amazon.com
Format:Hardcover|Verified Purchase
love love love tamales, a great recipe book about tamales
will keep going through this book often for more ideas

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