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. --This text refers to an out of print or unavailable edition of this title.
"Mouthwatering . . . this book's a treat for eye and palate." —Metropolitan Home magazine
"Nobody makes a tamale quite like Sedler." —Ruth Reichl
Popular features of southwestern and Mexican cooking, tamales—little packages of corn masa dough—are quickly becoming one of America's favorite wrapped foods thanks to the genius of these three chefs. Tamales are inexpensive, easy to prepare, and highly versatile. Best of all, they can be made with all types of fillings and in limitless styles.
Try these tempting variations:
If you are looking for traditional tamale recipes DO NOT BUY this book.Published on Dec 18 2003 by A. Marshall
A very trendy twist, on a very simple and delicate food.
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! Read morePublished on Aug. 12 2000 by Chmarsky
having spent many hours...researching Tamales...and after many trips to mexico...I must say that this is a refreshing approach to the foods so dear to my heart... Read morePublished on Feb. 16 1999
Pyles, Miller, and Sedlar have outdone themselves!!! This book shows the true versatility of the tamale. The masa is now a vehicle for flavors beyond the wildest imagination. Read morePublished on Sept. 30 1998