Tamales - Hardcover

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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.

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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

Aus dem Klappentext

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.