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Tamales [Hardcover]

Mark Miller , Stephan Pyles , John Sedlar
3.8 out of 5 stars  See all reviews (12 customer reviews)

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Book Description

Dec 19 1997
Fresh takes on tamalesfrom three pioneers of modern Southwestern cuisine Inexpensive and easy to make, tamalesthose delectable little packages of corn masa dough with a tasty filling and wrapped in a dried corn huskare one of the most versatile, and increasingly popular, dishes of Southwestern and Mexican cooking. This beautiful book brings together the top tamales of three acclaimed southwestern chefs, who pack a delicious array of flavors into renditions that range from the classic to the exotic: Ratatouille Tamales with Rosemary-Queso Fresco Pesto, Lamb Tamales with Mint, Black Beans, and Blackened Tomato and Mint Salsa, and even Chocolate Bread Pudding Tamales. With photographs and illustrations, this book offers a wonderful contemporary introduction to what could be called North Americas original wrap. Mark Miller (Santa Fe, NM) a is a partner in two restaurants, Red Sage in Washington, DC and Wildfire in Sydney, Australia. He owns Coyote Caf in Las Vegas. Stephan Pyles (Dallas, TX) is the first Texan inducted into Who's Who of Food and Wine in America. His restaurant, Star Canyon, has been on the list of best new restaurants in Esquire, Bon Apptit, and Town the father of modern Southwest cuisine. He has made frequent television appearances on such programs as the Today show, Lifestyles of the Rich and Famous, CBS This Morning, CNN, and the Food Network.

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Product Description

From the Inside Flap

Tamales—little packages of corn mass dough typically containing a tasty filling and wrapped in a dried corn husk—are an increasingly popular feature of Southwestern and Mexican cooking. They are inexpensive, easy to prepare, and highly versatile—they can be made with all types of fillings and in limitless styles. In Tamales, three pioneers of America's modern Southwestern cuisine present their imaginative and delicious takes on this exciting wrapped food.
The three chefs introduce readers to the many kinds of masa, or dough, with which tamales can be filled. The rich and vibrant flavors range from chipole chiles to red Thai curry. The authors also guide the reader in the basics of tamale making—stuffing, wrapping, and cooking—clarifying the steps and demystifying tamale preparation.
The tamales themselves contain worlds of flavorful diversity. There are vegetarian tamales such as Ratatouille Tamales with Rosemary-Queso Fresco Pesto; Roasted Potato, Garlic, and Sun-Dried Tomato Tamales; and Asparagus and Hollandaise Tamales. The seafood tamales include the flavors of Caribbean jerk shrimp, Lobster Newburg, and smoked salmon with horseradish crema. Poultry is a natural tamale filling. Try Arroz con Pollo Tamales, Squab-Chestnut Tamales with Red Cabbage Chow Chow, or Chicken Tamales with Mole Poblano.
Meat-filled tamales range from Coriander-Cured Beef Tamales with Barbecue-Onion Marmalade to Lamb Tamales with Mint, Black Beans, and Blackened Tomato and Mint Salsa. Tamales even make wonderful, innovative desserts; the inspired recipes in this book include Ginger-Sticky Rice Tamales with Mango and Basil, Mom's Apple Pie Tamales, and Chocolate Bread Pudding Tamales.
Tamales are quickly becoming one of America's favorite wrapped foods. It's no wonder: they welcome any flavoring and suit every occasion. After tasting these outstanding recipes, you'll realize it's true that good things come in small packages.

From the Back Cover

Praise for Mark Miller's Coyote Cafe cookbook and restaurant: 'The simplicity and power of Southwestern food burst from the pages. . . ' --Philadelphia Inquirer 'Mouthwatering. . . this book's a treat for eye and palate. ' --Metropolitan Home magazine '. . . offers some of the most exciting food served anywhere in the United States. ' --Chicago Tribune Praise for Stephan Pyles: 'Nobody--repeat nobody--is more skilled at reproducing Texas food than Stephan Pyles. He is an absolute genius in the kitchen--he raises Southwestern Cuisine to the level of art. ' --Craig Claiborne 'In the hands of Stephen Pyles, a tamale is not just a smidgen of meat in a corn masa wrapper but a blank canvas for fights of culinary fancy. ' --Texas Monthly magazine Praise for John Sedlar:'Nobody makes a tamale quite like Sedlar. ' --Ruth Reichl, The New York Times 'The father of modern Southwest cuisine. ' --Gourmet magazine

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Tamales traditionally contain a corn-dough-masa in Spanish-wrapped inside a dried corn husk, which is tied and then cooked by steaming. Read the first page
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Customer Reviews

3.8 out of 5 stars
3.8 out of 5 stars
Most helpful customer reviews
5.0 out of 5 stars CUT A TAMALE MANY, MANY WAYS March 10 2004
By Mark Miller, Stephan Pyles, and John Sedlar with John Harrison
Photographer: Lois Ellen Frank
If you are not Latino or never lived in the southwest, chances are your first tamale was a strange little package, wrapped and tied as a bundle inside an early TV dinner. Further, it was probably pale red, mushy and you liked the nearby enchilada better.
Tamales become gourmet, fusion cuisine in this book, and your ideas for more can be endless. Basically think of a tamale as a house in structure. It has its foundation, living rooms and finally the roof. With tamales the foundation is a corn husk wrapper lined with masa dough, the living area is the filling and the roof a tantalizing sauce. Tamales can be vegetarian, seafood, poultry, any meat or desserts, depending on ingredients. Tamales, the lined corn husk wrapped around and filling and cooked over steam.
The masa base for the dough is large-kernel corn which looks like hominy. It is dried, cooked in limewater, drained, dried again and ground into flour. You can also purchase it, then proceed with one of the book's intriguing flavored masa dough recipes. Some variations include:
Roasted Corn Tamale Masa Dough
Wild Mushroom-Chipotle Tamale Massa Dough
Red Thai Curry Tamale Massa Dough
Habanero-Blackened Tomato Tamale Massa Dough
plus many more.
Read more ›
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5.0 out of 5 stars perfect tamales Dec 2 1998
By A Customer
I searched for recipes to perfect my tamales and came up with little success until i stumbled upon this book. Getting masa to have both a good flavor and texture can be tricky, but i've been successful on both levels with the various masa dough recipes. This book goes beyond the traditional tamale by creating some of the most innovative and flavorful recipes - - sauces included! Mark Miller has succeeded in yet another fabulous cookbook!
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2.0 out of 5 stars Odd book June 11 2001
By A Customer
So where is written that lard is worse for you than oil? Do some research and you'll find it's high in oleic acid. Fat is fat and too much is bad. So that's how the book starts out. Thge authors are so busy being innovative (and often pushing reality beyond its limits) that they forget you how to make a delicious regular old tamal!
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5.0 out of 5 stars Great Food, Great Chef! June 13 1998
By A Customer
Stephen Pyles lives on the cutting edge of his field. His recipies and taste combinations give us new outlooks on on great cuisines, while honoring the traditional. Buy his book only if you are interested in new and wonderful cooking that comes from one who is truly creative. A TEN!!!
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5.0 out of 5 stars An A++ book�A great gift for Christmas! Aug. 14 2003
By A Customer
This book is rich with tradition and culture. With exquisite pictures of the finished dish and easy to follow recipes, this book is ideal for everyone. The desserts were especially appealing, specifically the Mom's Apple Pie Tamale. It took a unique approach to an American Favorite.
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5.0 out of 5 stars Great Book! Fun, Creative Recipes! Sept. 2 1998
By A Customer
This book is filled with great recipes. Not only does it give you creative recipes with non-traditional flavor combinations, but it also gives you the recipes for the basics which encourages you experiment with your own creative flair.
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