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Tamales Hardcover – Dec 19 1997


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Product Details

  • Hardcover: 178 pages
  • Publisher: John Wiley & Sons Canada, Ltd. (Dec 19 1997)
  • Language: English
  • ISBN-10: 0028613279
  • ISBN-13: 978-0028613277
  • Product Dimensions: 23.1 x 22.9 x 2 cm
  • Shipping Weight: 771 g
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Bestsellers Rank: #2,137,222 in Books (See Top 100 in Books)
  • See Complete Table of Contents


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First Sentence
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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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

3.8 out of 5 stars
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Most helpful customer reviews

Format: Hardcover
TAMALES
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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By A. Marshall on Dec 18 2003
Format: Hardcover
If you are looking for traditional tamale recipes DO NOT BUY this book.
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By A Customer on Aug. 14 2003
Format: Paperback
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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By Erika on Nov. 10 2002
Format: Hardcover
A very trendy twist, on a very simple and delicate food.
Too bad.
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By A Customer on June 11 2001
Format: Hardcover
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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By Chmarsky on Aug. 12 2000
Format: Hardcover
Just a brilliant book about tamales....The three chefs seem to have taken the time to simplify one of the greatest meals ever.. the Mexican tamale!
I have made almost every recipe in the book and have loved all of them....
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