Tamales
- Binding: Hardcover
- Publisher: John Wiley & Sons
- Publish date: 12/01/1997
Description:
Tamales -- little packages of corn masa dough containing a tasty filling and wrapped in a dried corn husk -- are an increasingly popular feature of Southwestern and Mexican cooking. They are inexpensive, easy to prepare, and highly versatile. Mark Miller, Stephan Pyles, and John Sedlar, internationally acclaimed Southwestern chefs, present their imaginative and delicious takes on this wrapped-up dish. Within such chapters as vegetable tamales, seafood tamales, poultry tamales, meat and game tamales, and dessert tamales, you'll find each chef's variations. The tamales range from the classic to the exotic. A chapter on "New Wave" tamales offers some of the most inventive and unusual twists on tamales yet.
Expand description
The introduction of each recipe reviews the origins and history of tamales, and the various regional styles, especially throughout Mexico. Illustrations and photographs clarify. the techniques of preparing foolproof tamales -- including how to wrap, tie, and steam them -- and offer ideas for such innovative presentations as wrapping in foil and making miniature tamales.
Tamales is four-color throughout, with 50 full-page gorgeous photos of tamales, as well as 20 location shots of tamales being made, sold, and enjoyed.
Product notice
Returnable at the third party seller's discretion and may come without consumable supplements like access codes, CD's, or workbooks.
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