Synopses & Reviews
Humble ears of corn...transformed.
In 50 flavorful recipes Gwyneth Doland reveals the steamy mystery of the corn tamale. This truly American treat is a beloved holiday tradition and comfort food throughout the New World. The Aztecs considered tamales "a feast for gods and men." Now the Cook West Series presents basic techniques and a selection of recipes for making these oh-so-tasty delicacies. For a summer fiesta, a Noche Buena (Christmas Eve) party, or holiday gifts, this book offers detailed instructions for making such tempting treats as Oaxacan Tamales with Mole Negro, Fresh Corn and Squash Blossom Tamales, and Sweet Pumpkin Tamales. 24 color photos.
About the Author
Gwyneth Doland is the associate editor of Fiery Foods magazine. She also writes a food column for the Santa Fe Reporter, and her books include Cilantro Secrets and ¡Mole! She lives in Albuquerque, New Mexico.