Product Description

"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.

Product Details

• Amazon Sales Rank: #713032 in Books
• Published on: 2003-03-21
• Original language: English
• Dimensions: .59" h x 8.98" w x 8.94" l, 1.36 pounds
• Binding: Paperback
• 192 pages

Ingram
Pork tamales are the standard, but Southwesterners enjoy green chili and cheese versions, cooked raisin desert tamales, and others. Here are 120 traditional and innovative tamales by America's top three Southwestern chefs. 75 color photos.

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.

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.