Tamales little packages of corn masa dough 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. Mark Miller, Stephan Pyles, and John Sedlar, internationally acclaimed Southwestern chefs, present their imaginative and delicious takes on this wrapped-up dish. Within such chapters as vegetable tamales, seafood tamales, poultry tamales, meat and game tamales, and dessert tamales, you ll find each chef s variations. The tamales range from the classic to the exotic. A chapter on New Wave tamales offers some of the most inventive and unusual twists on tamales yet. The introduction of each recipe reviews the origins and history of tamales, and the various regional styles, especially throughout Mexico. Illustrations and photographs clarify the techniques of preparing foolproof tamales including how to wrap, tie, and steam them and offer ideas for such innovative presentations as wrapping in foil and making miniature tamales. Tamales is four-color throughout, with 50 full-page gorgeous photos of tamales, as well as 20 location shots of tamales being made, sold, and enjoyed. Mark Miller, Stephan Pyles, and John Sedlar are international authorities on Southwestern cooking. The authors own six popular restaurants (plus two retail outlets) in the Southwest. Mark Miller owns the Coyote Cafe in Santa Fe and Red Sage in Washington D.C.; his previous books and posters, combined, have sold close to a million copies. Stephan Pyles is the chef/owner of Star Canyon in Dallas. John Sedlar s Los Angeles area restaurants have included St. Estephe, Bikini, and Abiquiu.
