Tamales - Softcover

Miller, Mark; Pyles, Stephan; Sedlar, John

Softcover

ISBN 10: 0764525670 ISBN 13: 9780764525674

Publisher: Hungry Minds Inc,U.S., 2003

Synopsis

"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.

About this title

Synopsis:

Fresh takes on tamales from three pioneers of modern Southwestern cuisine Inexpensive and easy to make, tamales those delectable little packages of corn masa dough with a tasty filling and wrapped in a dried corn husk are one of the most versatile, and increasingly popular, dishes of Southwestern and Mexican cooking. This beautiful book brings together the "top tamales" of three acclaimed southwestern chefs, who pack a delicious array of flavors into renditions that range from the classic to the exotic: Ratatouille Tamales with Rosemary-Queso Fresco Pesto, Lamb Tamales with Mint, Black Beans, and Blackened Tomato and Mint Salsa, and even Chocolate Bread Pudding Tamales. With photographs and illustrations, this book offers a wonderful contemporary introduction to what could be called North America's "original" wrap. Mark Miller (Santa Fe, NM) a is a partner in two restaurants, Red Sage in Washington, DC and Wildfire in Sydney, Australia. He owns Coyote Cafe in Las Vegas. Stephan Pyles (Dallas, TX) is the first Texan inducted into Who's Who of Food and Wine in America.

His restaurant, Star Canyon, has been on the list of "best new restaurants" in Esquire, Bon Appetit, and Town & Country. John Sedlar (Santa Monica, CA) was declared by Gourmet as "the father of modern Southwest cuisine." He has made frequent television appearances on such programs as the Today show, Lifestyles of the Rich and Famous, CBS This Morning, CNN, and the Food Network.

About the Author:

Mark Miller, Stephan Pyles, and John Sedlar are internationally acclaimed chefs and authorities on Southwestern cooking. Among them, the authors have owned several popular restaurants. Mark Miller owns Coyote Café in Santa Fe, and his most recent restaurant, Wildfire, opened to rave reviews in Sydney, Australia. Stephan Pyles is the founder of 12 restaurants over the past two decades including Routh Street Café, baby Routh and Star Canyon in Dallas. He is the host of the nationally syndicated, Emmy–Award winning PBS series New Tastes from Texas . John Sedlar′s Los Angeles–area restaurants have included St. Estephe, Bikini, and Abiquiu. Sedlar is a founder of the Tamale Museum in Southern California.

About this edition

• Publisher: Hungry Minds Inc,U.S.
• Publication date: 2003
• ISBN 10: 0764525670
• ISBN 13: 9780764525674
• Binding: Paperback
• Number of pages: 192