Tamales
By: Daniel Hoyer; photographs by Marty Snortum.
Edition: First edition
Publisher: Gibbs Smith
Published: 2008
Place of publication: Salt Lake City, UT
Language: eng
Format: Hardcover
Number of pages: 128
ISBN-13: 9781423603191
Copyright date: 2008 Daniel Hoyer.
Subjects: Cookery, Mexican; Stuffed foods (Cookery); Cookery (Corn)
Description: Tamales explores a millennia-old custom that is growing fast in popularity as part of a renaissance in Latin American and Mexican cooking. With an overview of the best tamale ingredients and the simplest methods of preparation, tamale making is now made easy. 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. In more than 50 fresh recipes you'll find a variety of masas, fillings, sauces, and salsas that have endless combinations of exciting flavor possibilities for this traditional Mexican dish.

Today, tamales remain an important part of the traditions of Mexico, Central America, South America and the southwestern United States. With further exploration of the subject through practice, "Tamales" will inspire you to create your own new and tasty interpretations. -- from inside flap.
Notes: Includes index.
Table of contents: label: Introduction
title: 8; label: Necessary Items and Techniques for Making Tamales
title: 10; label: Masa
title: 33; label: Fillings
title: 43; label: Tamales
title: 63; label: Sweet Tamales
title: 101; label: Sauces & Salsas
title: 111; label: Index
title: 126