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 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.

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