Synopses & Reviews
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.
Definition of Topic: Tamales is an increasingly popular feature of Southwestern cooking. The book showcases tamales from their rudimentary beginnings to gourmet heights. Great recipes are featured by three well-known and respected chefs who are considered the best of the Southwest. This book is geared toward the home cook looking to reinvent tamales for an upscale audience. Selling Points: Ruth Reichl praises John Sedlar in The New York Times saying, "Nobody makes a tamale quite like Sedlar." Craig Claiborne called Stephan Pyles "an absolute genius in the kitchen-he raises Southwestern cuisine to the level of art." Philadelphia Inquirer said "The simplicity and power of Southwestern food bursts from the pages" of the hardcover edition. Each recipe is identified by the chef who created it. 41 fullpage four-color photographsSource guide and a techniques section. Description or Reason for Publishing: The hardcover edition of this title sold well (life to date net sales units of 32,830), and repackaging it as a paperback will give it a "second life" and expand sales. The three authors are very well known as the cr$eme de la cr$eme of southwestern cuisine. They will drive sales. Market Description (Primary): Trade Market Description (Secondary): People who like and know these three chefs will be interested in this title.
"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
JOHN SEDLARis an internationally acclaimed chef and authority on Southwestern cooking. His Los Angeles-area restaurants have included St. Estephe, Bikini, and Abiquiu. Sedlar is a founder of the Tamale Museum in Southern California.STEPHAN PYLES is an internationally acclaimed chef and authority on Southwestern cooking, and the founder of 12 restaurants over the past two decades, including Routh Street Cafe, baby Routh and Star Canyon in Dallas. He was the host of the nationally syndicated, Emmy-Award winning PBS series New Tastes from Texas.MARK MILLERis an internationally acclaimed chef and authority on Southwestern cooking. He owns Coyote Café in Santa Fe, and his most recent restaurant, Wildfire, opened to rave reviews in Sydney, Australia.
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.