Tamales Hardcover – Sep 15 2008
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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)
Most Helpful Customer Reviews on Amazon.com (beta)
Lots of examples, lots of explanation. What better way to learn something new?
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.
will keep going through this book often for more ideas