Tamales

by Mark Charles Miller, Stephan Pyles, John Sedlar

"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
* 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.

Genres: Cookbooks, Food, Nonfiction, Cooking

Paperback

First published December 19, 1997

Reviews

[Catherine Woodman]

THe Coyote Cafe tamales are still my absolute favorite tamale recipe--probably because of the butter :-) But they are also lighter, fluffier, and I could eat them week in and week out if it weren't for the calories and the carbs :-) We have made a couple hundred to take on canoe trips and they are just amazing when eaten after a long day in the sun on the river, heated up over a steaming pot on a fire...I like the corn and jalapneo and cheese ones, all the pork options, and the chicken and chili are not bad either. I haven't had any of the beef ones but I suspect that would be good too, but I don't make them often enough and so tend to stick with pork. Yum....the only tamale cookbook you will ever need...

[Joyce · Rating 4 out of 5]

Boy I keep looking and looking at this one. Picked it up at a yard sale, but haven't yet tried any of the recipes. That's about to change. Each year several friends (gringitas mostly) gather over 3 days in December to make tamales. It's been quite the learning experience, but we've developed the knack with a basic pork recipe and little by little we're beginning to explore the world of tamales. So this book and at least one recipe will be on the agenda.

[Fredrick Danysh · Rating 3 out of 5]

Tamales are made in many other ways than the traditional Tex=Mex pork-masa version. This book starts off with the basic principles of tamale making and follows up with a series of non-traditional recipes. The only thing missing was recvipes for game such as venison or rabbit. The recipes are easy to follow and are accompanied by colored photographs.

[Rachel · Rating 3 out of 5]

The dough recipes look great but the fillings seem to be more for special occasions.

[Aja Marsh · Rating 2 out of 5]

This was a bit too out here for my likes--I guess I'm a bit more traditional when it comes to my tamales! But fun for a quick flip through.