Tamales by Mark Miller and Stephan Pyles and John Sedlar
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Masa seca tamale dough
from Tamales Tamales by Mark Miller and Stephan Pyles and John Sedlar
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Sweet corn tamale mixture
from Tamales Tamales by Mark Miller and Stephan Pyles and John Sedlar
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Fresh and dried corn tamale masa dough
from Tamales Tamales by Mark Miller and Stephan Pyles and John Sedlar
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Roasted corn tamale masa dough
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Potato tamale masa dough
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Spinach tamale mixture
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Red bell pepper tamale masa dough
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Wild mushroom-chipotle tamale masa dough
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Saffron tamale masa dough
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Chipotle tamale masa dough
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Red Thai curry tamale masa dough
from Tamales Tamales by Mark Miller and Stephan Pyles and John Sedlar
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Rice tamale mixture
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Black olive tamale masa dough
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Blue corn masa seca tamale dough
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Jalapeño-cilantro tamale masa dough
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Guajillo tamale masa dough
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Clam and fennel tamale masa dough
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Mushroom-truffle tamale masa dough
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BBQ tamale masa dough
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Achiote-black bean tamale masa dough
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Canela tamale masa dough
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Mushroom tamale dough
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Habanero-blackened tomato tamale masa dough
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Black bean-mint tamale masa dough
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Red chile-cilantro tamale masa dough
from Tamales Tamales by Mark Miller and Stephan Pyles and John Sedlar
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Notes about this book
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- ISBN 10 0028613279
- ISBN 13 9780028613277
- Published Dec 19 1997
- Format Hardcover
- Page Count 178
- Language English
- Countries United States
- Publisher John Wiley & Sons
- Imprint Hungry Minds Inc,U.S.
Publishers Text
Fresh takes on tamales from three pioneers of modern Southwestern cuisine. Inexpensive and easy to make, tamales, those delectable little packages of corn masa dough with a tasty filling and wrapped in a dried corn husk, are one of the most versatile, and increasingly popular, dishes of Southwestern and Mexican cooking. This beautiful book brings together the "top tamales" of three acclaimed Southwestern chefs, who pack a delicious array of flavors into renditions that range from the classic to the exotic: Ratatouille Tamales with Rosemary-Queso Fresco Pesto, Lamb Tamales with Mint, Black Beans, and Blackened Tomato and Mint Salsa, and even Chocolate Bread Pudding Tamales. With photographs and illustrations, this book offers a wonderful contemporary introduction to what could be called North America's "original" wrap. Mark Miller (Santa Fe, NM) a is a partner in two restaurants, Red Sage in Washington, DC and Wildfire in Sydney, Australia. He owns Coyote Cafe in Las Vegas. Stephan Pyles (Dallas, TX) is the first Texan inducted into Who's Who of Food and Wine in America. His restaurant, Star Canyon, has been on the list of "best new restaurants" in Esquire, Bon Appetit, and Town & Country. John Sedlar (Santa Monica, CA) was declared by Gourmet as "the father of modern Southwest cuisine." He has made frequent television appearances on such programs as the Today show, Lifestyles of the Rich and Famous, CBS This Morning, CNN, and the Food Network.Other cookbooks by this author
- Cooking With Patrick Clark: A Tribute to the Man and His Cuisine
- Coyote Cafe
- Coyote Cafe
- Coyote Cafe
- Coyote Cafe
- Coyote Cafe's Cool Juice Drinks
- Coyote's Pantry: Southwest Seasonings and at Home Flavoring Techniques
- Coyote's Pantry: Southwest Seasoning and at Home Flavoring Techniques
- Flavored Breads: Recipes from Mark Miller's Coyote Cafe
- Flavored Breads: Recipes from Mark Miller's Coyote Cafe
- The Great Chile Book
- The Great Chile Postcard Book
- The Great Chile Relleno Book
- The Great Salsa Book
- The Great Salsa Book
- The Great Salsa Book
- The Great Salsa Book
- Mark Miller's Indian Market Cookbook: Recipes from Santa Fe's Famous Coyote Café
- Modern Southwest Cuisine
- Modern Southwest Cuisine
- Modern Southwest Cuisine
- New Tastes from Texas
- New Tastes from Texas
- The New Texas Cuisine
- Red Sage: Contemporary Western Cuisine
- Salsas of the World
- Salsas of the World
- Southwestern Vegetarian
- Tacos: 75 Authentic and Inspired Recipes
- Tacos
- Tacos
- Tamales
- Wine: A Gentleman's Game - The Adventures of an Amateur Winemaker Turned Professional
- Wine - A Gentleman's Game
