Synopses & Reviews
Tamales—little packages of corn mass dough typically 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—they can be made with all types of fillings and in limitless styles. In Tamales
, three pioneers of America's modern Southwestern cuisine present their imaginative and delicious takes on this exciting wrapped food.
The three chefs introduce readers to the many kinds of masa, or dough, with which tamales can be filled. The rich and vibrant flavors range from chipole chiles to red Thai curry. The authors also guide the reader in the basics of tamale making—stuffing, wrapping, and cooking—clarifying the steps and demystifying tamale preparation.
The tamales themselves contain worlds of flavorful diversity. There are vegetarian tamales such as Ratatouille Tamales with Rosemary-Queso Fresco Pesto; Roasted Potato, Garlic, and Sun-Dried Tomato Tamales; and Asparagus and Hollandaise Tamales. The seafood tamales include the flavors of Caribbean jerk shrimp, Lobster Newburg, and smoked salmon with horseradish crema. Poultry is a natural tamale filling. Try Arroz con Pollo Tamales, Squab-Chestnut Tamales with Red Cabbage Chow Chow, or Chicken Tamales with Mole Poblano.
Meat-filled tamales range from Coriander-Cured Beef Tamales with Barbecue-Onion Marmalade to Lamb Tamales with Mint, Black Beans, and Blackened Tomato and Mint Salsa. Tamales even make wonderful, innovative desserts; the inspired recipes in this book include Ginger-Sticky Rice Tamales with Mango and Basil, Mom's Apple Pie Tamales, and Chocolate Bread Pudding Tamales.
Tamales are quickly becoming one of America's favorite wrapped foods. It's no wonder: they welcome any flavoring and suit every occasion. After tasting these outstanding recipes, you'll realize it's true that good things come in small packages.
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.
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.
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 fro 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 Appe tit, 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.
"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.
Praise for Mark Miller's Coyote Cafe cookbook and restaurant:
"The simplicity and power of Southwestern food burst from the pages..." —Philadelphia Inquirer
"Mouthwatering...this book's a treat for eye and palate." —Metropolitan Home magazine
"...offers some of the most exciting food served anywhere in the United States." —Chicago Tribune
Praise for Stephan Pyles:
"Nobody—repeat nobody—is more skilled at reproducing Texas food than Stephan Pyles. He is an absolute genius in the kitchen—he raises Southwestern Cuisine to the level of art." —Craig Claiborne
"In the hands of Stephen Pyles, a tamale is not just a smidgen of meat in a corn masa wrapper but a blank canvas for fights of culinary fancy." —Texas Monthly magazine
Praise for John Sedlar:
"Nobody makes a tamale quite like Sedlar." —Ruth Reichl, The New York Times
"The father of modern Southwest cuisine." —Gourmet magazine
About the Author
MARK MILLER, STEPHAN PYLES, and JOHN SEDLAR are internationally acclaimed chefs and authorities on Southwestern cooking. Between them, the authors own several popular restaurants. Mark Miller owns the Coyote Cafe in Santa Fe and Las Vegas and Red Sage and Raku in Washington, D.C.; his previous books and posters, combined, have sold close to one million copies. Stephan Pyles is the chef-owner of Star Canyon in Dallas. John Sedlar's Lost Angeles-area restaurants have included St. Estephe, Bikini, and Abiquiu.
Table of Contents
Notes on preparing Tamales.
Tamale Masa Dough and Tamale Base Recipes.
Poultry and Fowl Tamales.
Meat and Game Tamales.
Basic Recipes, Sauces, and Techniques.
List of Photographs.