Type of bind: Hardcover
Dewey Decimal Number: 641.8
EAN num: 9780028613277
ISBN number: 0028613279
Label: John Wiley & Sons
Manufacturer: John Wiley & Sons
Quantity: 1
Page Count: 128
Printing Date: December 19, 1997
Publishing house: John Wiley & Sons
Sale Popularity Level: 380031
Studio: John Wiley & Sons
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Editor's Notes and Comments:
Product Description:
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 Café in Las Vegas.
Stephan Pyles (Dallas, TX) is the very 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 Appétit, 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.
User popularity level:
Rated by buyers 
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This book is yet another excellent product of Mark Milner's innovative and fresh approach to Southwestern cuisine. He covers the fundamentals not only of basic tamale preparation but also offers numerous new and innovative combinations of ingredients. I had previously been to Mr. Milner's Coyote Cafe in Santa Fe to enjoy his tamale creations, so I defintely welcomed the opportunity to see in detail the techniques and ingredients used in their creation. This book should be a welcome addition to any kitchen whose cook enjoys this particular cusine.
Rated by buyers 
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Bought it for the wife who already makes tamales. She looked through it once and said that it's not likely that she would use it. Way too far out from what most would consider a tamale. Buy a more basic book.
Rated by buyers 
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I've had this book for years (a gift) and have finally made my very first tamales. I used the plain masa dough recipe with my own filling. I doubled the recipe, as it hardly seems worth the effort to make a single recipe and end up with only 8 tamales. After steaming for 40 minutes (a few minutes longer than suggested), and cooling a bit I tried one. The masa dough tasted and felt way too oily, and the texture is just not right. I will be looking for a more traditional recipe source and trying again.
Rated by buyers -
I got this and the tamales 101 book. this one has better masa recipes - easier to fit into my kitchenaid, easier to get done. While this one has more risque fillings than 101, I didn't need fillings - we had that covered. we threw a huge tamale party and everyone brought a different filling: mole, tinga, carnitas, etc. it was the masa that we needed to know, and a bit of the steaming times/wrapping tech. this one was more helpful IMO.
Rated by buyers -
I have search for several tamales books, I found this book to be the best one to show you how to make not just the classic tamales style, also you will learn new ideas on how to make deliciuos gourmet tamales for every ocassion
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