Tamales FROM THE PUBLISHER
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 Authors:Mark Miller, Stephan Pyles, and John Sedlar are internationally acclaimed chefs and authorities on Southwestern cooking. Among them, the authors have owned several popular restaurants. Mark Miller owns Coyote Café in Santa Fe, and his most recent restaurant, Wildfire, opened to rave reviews in Sydney, Australia. Stephan Pyles is the founder of 12 restaurants over the past two decades including Routh Street Café, baby Routh and Star Canyon in Dallas. He is the host of the nationally syndicated, Emmy-Award winning PBS series New Tastes from Texas. John Sedlar's Los Angeles-area restaurants have included St. Estephe, Bikini, and Abiquiu. Sedlar is a founder of the Tamale Museum in Southern California.
Home
