Mark Miller, Stephan Pyles, and John Sedlar. Lois Ellen Frank, photos.
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Popular features of Southwestern and Mexican cooking, tamales—little packages of corn masa dough—are one of America's favorite wrapped foods. Inexpensive and easy to prepare, tamales are surprisingly versatile, as this cookbook shows in more than 100 recipes. After a chapter with 25 tamale masa dough and tamale base recipes—from the traditional sweet corn to red chile–cilantro dough—recipes range from Gazpacho and Lobster Newburg tamales, to Chicken Tamales with Mole Poblano and Cabernet Tamales with Beef and Black Pepper, right through to—yes—dessert tamales: Mom's Apple Pie or Chocolate Bread Pudding tamales, anyone?
"Mouthwatering … this book's a treat for eye and palate."—Metropolitan Home