"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.
"synopsis" may belong to another edition of this title.
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 magazineAbout the Author:
MARK MILLER, STEPHAN PYLES, and JOHN SEDLAR are internationally acclaimed chefs and authorities on Southwestern cooking. Between them, the authors own several popular restaurants. Mark Miller owns the Coyote Cafe in Santa Fe and Las Vegas and Red Sage and Raku in Washington, D.C.; his previous books and posters, combined, have sold close to one million copies. Stephan Pyles is the chef–owner of Star Canyon in Dallas. John Sedlar′s Lost Angeles–area restaurants have included St. Estephe, Bikini, and Abiquiu.
"About this title" may belong to another edition of this title.
Book Description Wiley, 1997. Hardcover. Book Condition: New. Bookseller Inventory # P110028613279
Book Description Wiley, 1997. Hardcover. Book Condition: New. Bookseller Inventory # DADAX0028613279
Book Description Wiley, 1997. Hardcover. Book Condition: New. book. Bookseller Inventory # 0028613279
Book Description Hardcover. Book Condition: BRAND NEW. BRAND NEW. Fast Shipping. Prompt Customer Service. Satisfaction guaranteed. Bookseller Inventory # 0028613279BNA