Tamales Paperback – Mar 21 2003
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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. --This text refers to an out of print or unavailable edition of this title.
From the Back Cover
"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:
- Roasted Potato, Garlic, and Sun-Dried Tomato Tamales
- Asparagus and Hollandaise Tamales
- Caribbean Jerk Shrimp Tamales
- Lobster Newburg Tamales
- Smoked Salmon Tamales with Horseradish Crema
- Arroz con Pollo Tamales
- Chicken Tamales with Mole Poblano
- Coriander-Cured Beef Tamales with Barbecue-Onion Marmalade
- Lamb Tamales with Mint, Black Beans, and Blackened Tomato and Mint Salsa
- Mom's Apple Pie tamales
- Chocolate Bread Pudding Tamales
- And more than 100 other recipes
- After tasting these tantalizing recipes, you'll agree it's true that good things do come in small packages.
Top Customer Reviews
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 ›
Most recent customer reviews
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