Cooking with Too Hot Tamales: Recipes & Tips from TV Food's Spiciest Cooking Duo - Hardcover

Milliken

Hardcover

ISBN 10: 0688151213 ISBN 13: 9780688151218

Publisher: William Morrow, 1997

Synopsis

Using traditional Mexican, Brazilian, Cuban, and Spanish tastes and combinations, enhanced by their creative, modern sensibilities, "Cooking with Too Hot Tamales" satisfies any appetite. Open this adventuresome book and explore a new world of Latin American and Spanish flavors and cooking techniques. There is an entire section on salsas, including a Three-Minute Salsa for the time-impaired and a bracing Chipotla Tomatillo Salsa for heat-seekers. Vegetarians -- both strict and occasional -- will appreciate the full-bodied vegetable- and grain-based dishes offered within these pages.

For lighter fare, exciting salads become the main dish as in the brightly dressed Wilted Spinach Salad with Pickled Shallots. Finally, such toothsome treats as leche frita (fried milk custard squares), Guava Pastry Diamonds, and Pumpkin Cheesecake Tarts with Gingersnap Crust. As the fans of Too Hot Tamales have come to expect, cooking tips and strategies for success in the kitchen are sprinkled throughout. Packed with indispensable advice on everything from safe knife handling and balancing sauces to buying and storing vegetables and spices, plus countless ways to bring out the natural flavor of food, "Cooking with Too Hot Tamales" will undoubtedly become a favorite kitchen reference.

Seasoned entertainers Milliken and Feniger also share their special-occasion recipes and expertise for throwing fabulous fetes. Unusual and exciting drink and hors d'oeuvres recipes such as fiery Chile Vodka, cool Refresco de Mango, and crunchy Quinoa Fritters are just a few of the exciting party offerings. Best of all, while the flavors are intricate and exotic, the techniques are simple as can be, allowing cooks to enjoytheir own parties and savor their own creations.

About this title

From the Back Cover:

Using traditional Mexican, Brazilian, Cuban, and Spanish tastes and combinations, enhanced by their creative, modern sensibilities, Too Hot Tamales satisfies any appetite. Open this adventuresome book and explore a new world of Latin American and Spanish flavors and cooking techniques. There is an entire section on the vivid salsas that we've come to crave, including a Three-Minute Salsa for the time-impaired and a bracing Chipotla Tomatillo Salsa for heat seekers. Vegetarians - both strict and occasional - will appreciate the full-bodied vegetable- and grain-based dishes offered within these pages. For lighter fare, exciting salads become the main dish as in the brightly dressed Wilted Spinach Salad with Pickled Shallots. Finally, for sweet seekers, Milliken and Feniger delight even the biggest dessert dishards with such toothsome treats as leche frita (fried milk custard squares), Guava Pastry Diamonds, and Pumpkin Cheesecake Tarts with Gingersnap Crust. As the fans of Too Hot Tamales have come to expect, cooking tips and strategies for success in the kitchen are sprinkled throughout. Packed with indispensable advice on everything from safe knife handling and balancing sauces to buying and storing vegetables and spices, plus countless ways to bring out the natural flavor of food, Cooking with Too Hot Tamales will undoubtedly become a favorite kitchen reference. Seasoned entertainers Milliken and Feniger also share their special-occasion recipes and expertise for throwing fabulous fetes. Unusual and exciting drink and hors d'oeuvres recipes such as fiery Chile Vodka, cool Refresco de Mango, and crunchy Quinoa Fritters are just a few of the exciting party offerings. Best of all, whilethe flavors are intricate and exotic, the techniques are simple as can be, allowing cooks to enjoy their own parties and savor their own creations.

About the Author:

Mary Sue Milliken and Susan Feniger have worked together since 1982 as co-chefs and co-proprietors of City restaurant and the Border Grill in Los Angeles, and are the authors of the acclaimed City Cuisine cookbook (Morrow, 1989). The Border Grill was chosen by Gourmet magazine in 1993 as one of the best restaurants in America. Milliken and Feniger live in Los Angeles.

About this edition

• Publisher: William Morrow
• Publication date: 1997
• ISBN 10: 0688151213
• ISBN 13: 9780688151218
• Binding: Hardcover
• Number of pages: 240