Tamales by Mark Miller and Stephan Pyles and John Sedlar

  • Masa seca tamale dough

    from Tamales Tamales by Mark Miller and Stephan Pyles and John Sedlar

    • Ingredients: masa harina; chicken stock; store-cupboard ingredients
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Notes about this book

  • robm on March 22, 2011

    A great book by the guru of new Southwestern cuisine. Recipes for tamales both traditional and creative -- Miller helps you realize that the basic tamale formula is really like a blank canvas on which you can do all kinds of innovative and delicious things!

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  • ISBN 10 0764525670
  • ISBN 13 9780764525674
  • Linked ISBNs
  • Published Mar 21 2003
  • Format Paperback
  • Page Count 192
  • Language English
  • Edition 1
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint Hungry Minds Inc,U.S.

Publishers Text

Pork tamales are the standard, but Southwesterners enjoy green chili and cheese versions, cooked raisin desert tamales, and others. Here are 120 traditional and innovative tamales by America's top three Southwestern chefs. 75 color photos.

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