Tamales 101

Tamales 101

Author: Alice Guadalupe Tapp

Publisher: Ten Speed Press

Published: 2011-11-30

Total Pages: 210

ISBN-13: 160774371X

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Alice Guadalupe Tapp, co-owner of Tamara's Tamales, reveals the art of tamale making and imparts her knowledge and passion for this comforting treat in Tamales 101. Tamales 101 will show beginners how to make masa dough as well as fold and steam tamales to perfection. Then, once you've mastered the basics, you'll be whipping up batches of Chicken Tomatillo, Chorizo Potato, Vegetable Curry, and Greek tamales in no time. With recipes for nearly 100 traditional, vegetarian, vegan, and specialty tamales and sauces, and 60 food and spot photographs and 15 illustrations showing, step by step, how to spread masa and wrap and tie tamales, Tamales 101 will send you on a culinary adventure that's sure to delight and impress your guests.


The Three Little Tamales

The Three Little Tamales

Author: Eric A. Kimmel

Publisher: Marshall Cavendish

Published: 2009

Total Pages: 40

ISBN-13: 9780761455196

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In this variation of "The Three Little Pigs" set in the Southwest, three little tamales escape from a restaurant before they can be eaten, and set up homes in the prairie, cornfield, and desert.


Tamales, Comadres, and the Meaning of Civilization

Tamales, Comadres, and the Meaning of Civilization

Author: Ellen Riojas Riojas Clark

Publisher: Wings Press

Published: 2011-04

Total Pages: 161

ISBN-13: 1609401328

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This culinary history unwraps the extensive culture surrounding the tamale, bringing together writers, artists, journalists, and Texas' regional leaders to honor this traditional Latin American dish. It is filled with family stories, recipes, and artwork, and also celebrates tamaladas--the large family gatherings where women prepare the tamales for the Christmas festivities. Humorous and colorful, this collection reveals the importance of community and good food.


Tamales

Tamales

Author: Alice Guadalupe Tapp

Publisher: Ten Speed Press

Published: 2014-10-07

Total Pages: 146

ISBN-13: 1607745976

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A cookbook for making delicious, inventive, and fast tamales using time-saving tips and tricks that simplify the prep-intensive traditional process. Tamales are a Mexican favorite, beloved year-round as well as at Christmas, when the whole family traditionally pitches in with the work of tamale preparation and assembly. Thanks to renowned tamalera Alice Guadalupe Tapp, it’s now possible to enjoy these delicious treats with a lot less labor. Tapp has worked her tamale magic to turn the classic process on its head by paring it down to three to four steps that can be done in as little as forty-five minutes using handy tips, products, and tools. All sixty dishes in the book are naturally gluten free, and include both classic tamale recipes—such as Chicken Mole, Sirloin Beef, and Fresh Poblano and Potato tamales—and novel recipes such as Chorizo and Egg, Oxtail, and Baked Fig tamales. With this book, tamales are fast and easy enough to enjoy every day, and delicious enough to serve at any celebration.


Tamales

Tamales

Author: Mark Miller

Publisher: Wiley

Published: 2003-04-04

Total Pages: 0

ISBN-13: 9780764525674

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"Mouthwatering . . . this book's a treat for eye and palate." --Metropolitan Home magazine "Nobody makes a tamale quite like Sedler." --Ruth Reichl Popular features of southwestern and Mexican cooking, tamales--little packages of corn masa dough--are quickly becoming one of America's favorite wrapped foods thanks to the genius of these three chefs. Tamales are inexpensive, easy to prepare, and highly versatile. Best of all, they can be made with all types of fillings and in limitless styles. Try these tempting variations: * Roasted Potato, Garlic, and Sun-Dried Tomato Tamales * Asparagus and Hollandaise Tamales * Caribbean Jerk Shrimp Tamales * Lobster Newburg Tamales * Smoked Salmon Tamales with Horseradish Crema * Arroz con Pollo Tamales * Chicken Tamales with Mole Poblano * Coriander-Cured Beef Tamales with Barbecue-Onion Marmalade * Lamb Tamales with Mint, Black Beans, and Blackened Tomato and Mint Salsa * Mom's Apple Pie tamales * Chocolate Bread Pudding Tamales * And more than 100 other recipes * After tasting these tantalizing recipes, you'll agree it's true that good things do come in small packages.


Que Vivan Los Tamales!

Que Vivan Los Tamales!

Author: Jeffrey M. Pilcher

Publisher: UNM Press

Published: 1998

Total Pages: 252

ISBN-13: 9780826318732

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Connections between what people eat and who they are--between cuisine and identity--reach deep into Mexican history, beginning with pre-Columbian inhabitants offering sacrifices of human flesh to maize gods in hope of securing plentiful crops. This cultural history of food in Mexico traces the influence of gender, race, and class on food preferences from Aztec times to the present and relates cuisine to the formation of national identity. The metate and mano, used by women for grinding corn and chiles since pre-Columbian times, remained essential to preparing such Mexican foods as tamales, tortillas, and mole poblano well into the twentieth century. Part of the ongoing effort by intellectuals and political leaders to Europeanize Mexico was an attempt to replace corn with wheat. But native foods and flavors persisted and became an essential part of indigenista ideology and what it meant to be authentically Mexican after 1940, when a growing urban middle class appropriated the popular native foods of the lower class and proclaimed them as national cuisine.


Delta Hot Tamales

Delta Hot Tamales

Author: Anne W. Martin

Publisher: Arcadia Publishing

Published: 2016-09-12

Total Pages: 141

ISBN-13: 1439657564

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“A destination book filled with tales of intrigue and eccentricity . . . [about] a distinct strain of hot tamales born deep in the Mississippi Delta.” —Eat Y’all Several theories surround the traditional Delta tamale. Some trace it back to Mexican and Italian immigrants, while others say the Delta version of the hand-held meal is a spin on the old African American food called “cush.” One thing not disputed is the popularity. From hot tamale legends Joe Pope, Shine Thornton and the Scott family to current chefs, the traditions and the secret recipes live on. Writer and historian Anne Martin showcases the stories behind the traditional Delta hot tamale, as well as the countless variations of the delicacy found within the region. “Author Anne Martin explains in her new book about the Mississippi Delta’s own version of hot tamales and why they have remained a staple of Delta cuisine for generations . . . Even if you’ve never tasted ‘the Delta’s favorite food,’ Martin’s book will have you running for the nearest hot tamale stand.” —Today in Mississippi “Delta Hot Tamales: History, Stories & Recipes is not a traditional cookbook by any means. The book uses local food as a lens to explore the rich culture and history of an often misunderstood area in an often misunderstood state.” —Eat Y’all “Serves up a historical record and a thorough look at the current status of this distinctive culinary treat.” —Clarion Ledger


Tamales

Tamales

Author: Daniel Hoyer

Publisher: Gibbs Smith

Published: 2008

Total Pages: 129

ISBN-13: 1423603192

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Tamales have endured for millennia, and are currently enjoying a resurgence in popularity due to the renaissance in Latin American and Mexican cooking. Today, tamales remain an important part of the traditions of Mexico, Central America, South America and the southwestern United States. In Tamales, Hoyer gives an overview of the ingredients, methods of preparation and flavor possibilities of tamales. More specifically, you'll find recipes for different types of masa, with variations on each, a variety of fillings, and enough filling, sauce, and salsa recipes to inspire you to create your own interpretations. Tamales is a book that will encourage further exploration of the subject through practice, travel to areas known for tamale making and discussion with other cooks. Chef Daniel Hoyer teaches at The Santa Fe School of Cooking, where he has been an instructor for over thirteen years, and as a guest instructor in other locations around the country; consults for restaurants internationally; writes for food magazines and newspapers and is a leader of gastronomic adventure tours in Mexico and Southeast Asia through his company Well Eaten Path-Chef Tours, www.welleatenpath.com. He is also the author of Culinary Mexico, Fiesta on the Grill, and Mayan Cuisine: Recipes from the Yucatan Region. Daniel lives near Taos, New Mexico.


Muy Bueno

Muy Bueno

Author: Yvette Marquez-Sharpnack

Publisher:

Published: 2013-10

Total Pages: 0

ISBN-13: 9780781813266

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Now available in a hardcover gift edition! Spanning three generations, Muy Bueno offers traditional old-world northern Mexican recipes from grandmother Jeusita's kitchen; comforting south of the border home-style dishes from mother Evangelina; and innovative Latin fusion recipes from daughters Yvette and Veronica. Muy Bueno has become one of the most popular Mexican cookbooks available. This new hardcover edition features a useful guide to Mexican pantry ingredients. Whether you are hosting a casual family gathering or an elegant dinner party, Muy Bueno has the perfect recipes for entertaining with Latin flair! You'll find classics like Enchiladas Montadas ("Stacked Enchiladas"); staples like Homemade Tortillas and Toasted Chile de Arbol Salsa; and light seafood appetizers like Shrimp Ceviche and Scallop and Cucumber Cocktail. Don't forget tempting Coconut Flan and daring, dazzling cocktails like Blood Orange Mezcal Margaritas and Persimmon Mojitos. There is truly something in Muy Bueno for every taste! This edition features more than 100 easy-to-follow recipes, a glossary of chiles with photos and descriptions of each variety, step-by-step instructions with photos for how to roast chiles, make Red Chile Sauce, and assemble tamales, a rich family history shared through anecdotes, photos, personal tips, and more, and stunning color photography throughout.


Ceviche

Ceviche

Author: Martin Morales

Publisher: Hachette UK

Published: 2013-07-04

Total Pages: 372

ISBN-13: 0297868624

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Modern Peruvian cuisine - with soul Food is a serious business in Lima and restaurateur Martin Morales, whose top Soho restaurant opened to wide acclaim in 2012, has travelled the length and breadth of Peru to discover the country's best dishes. This collection is his life's passion; it will inspire home cooks to try fresh, healthy and delicious new recipes. From sizzling barbecued anticuchos, superfood quinoa salads, delicate baked corn breads, juicy saltados and lucuma ice, CEVICHE brings the colours and tastes of Peru to the home kitchen. With its uniquely tactile design, it is impossible not to love.