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Title: Tamales by Mark Miller, Stephan Pyles, John Sedlar ISBN: 0-7645-2567-0 Publisher: John Wiley & Sons Pub. Date: 24 March, 2003 Format: Paperback Volumes: 1 List Price(USD): $19.95 |
Average Customer Rating: 3.85 (13 reviews)
Rating: 5
Summary: FABULOUS!!!
Comment: Pyles, Miller, and Sedlar have outdone themselves!!! This book shows the true versatility of the tamale. The masa is now a vehicle for flavors beyond the wildest imagination. Recipes are clear and easy to understand!!
Rating: 5
Summary: CUT A TAMALE MANY, MANY WAYS
Comment: TAMALES
By Mark Miller, Stephan Pyles, and John Sedlar with John Harrison
Photographer: Lois Ellen Frank
If you are not Latino or never lived in the southwest, chances are your first tamale was a strange little package, wrapped and tied as a bundle inside an early TV dinner. Further, it was probably pale red, mushy and you liked the nearby enchilada better.
Tamales become gourmet, fusion cuisine in this book, and your ideas for more can be endless. Basically think of a tamale as a house in structure. It has its foundation, living rooms and finally the roof. With tamales the foundation is a corn husk wrapper lined with masa dough, the living area is the filling and the roof a tantalizing sauce. Tamales can be vegetarian, seafood, poultry, any meat or desserts, depending on ingredients. Tamales, the lined corn husk wrapped around and filling and cooked over steam.
The masa base for the dough is large-kernel corn which looks like hominy. It is dried, cooked in limewater, drained, dried again and ground into flour. You can also purchase it, then proceed with one of the book's intriguing flavored masa dough recipes. Some variations include:
Roasted Corn Tamale Masa Dough
Wild Mushroom-Chipotle Tamale Massa Dough
Red Thai Curry Tamale Massa Dough
Habanero-Blackened Tomato Tamale Massa Dough
plus many more.
Just a few of the filling and sauce recipes are:
Wild Mushroom and White Truffle Tamales
Artichoke and Sun-Dried Tomato Tamales with Olive Oil and Saffron
Salmon Tamales with Red Pepper Masa and Mole Amarillo
Shrimp Tamales with Ranchero Sauce
Clam Tamales with Fennel and Chayote-Melon Salsa
Chicken Tamales with Mole Poblano
Duck Tamales with Pineapple and Chipotle
Bittersweet Chocolate Tamales with Anchos, Prunes and Raisins (one of several dessert tamales)
Apt headnotes identify newly-introduced ingredients and clarify each recipe's mission. Helpful, too, is the book's section, Basic Recipes, Sauces, and Techniques. In it they cover such steps as blackening tomatoes, tomatillos, chiles, and onions. It also goes into how to process chiles, toast herbs and spices and make delicious stocks.
Rating: 1
Summary: Not Traditional
Comment: If you are looking for traditional tamale recipes DO NOT BUY this book.
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Title: Tamales 101: A Beginner's Guide to Making Traditional Tamales by Alice Guadalupe Tapp ISBN: 1580084281 Publisher: Ten Speed Press Pub. Date: 01 November, 2002 List Price(USD): $19.95 |
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Title: Coyote Cafe by Mark Miller ISBN: 1580084664 Publisher: Ten Speed Press Pub. Date: July, 2002 List Price(USD): $19.95 |
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Title: Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick Bayless, Deann Groen Bayless ISBN: 0688043941 Publisher: Morrow Cookbooks Pub. Date: 01 April, 1987 List Price(USD): $30.00 |
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Title: Cool Coyote Cafe Juice Drinks by Mark Miller, Brett Kemmerer, John Harrisson ISBN: 0898156548 Publisher: John Wiley & Sons Pub. Date: 01 November, 1997 List Price(USD): $14.95 |
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Title: The Great Salsa Book by Mark Miller, Mark Kiffin ISBN: 0898155177 Publisher: John Wiley & Sons Pub. Date: 01 May, 1994 List Price(USD): $14.95 |
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