Item description for Tantalizing Tamales (Cook West) by Gwyneth Doland...
Humble ears of corn...transformed.
In 50 flavorful recipes Gwyneth Doland reveals the steamy mystery of the corn tamale. This truly American treat is a beloved holiday tradition and comfort food throughout the New World. The Aztecs considered tamales "a feast for gods and men." Now the Cook West Series presents basic techniques and a selection of recipes for making these oh-so-tasty delicacies. For a summer fiesta, a Noche Buena (Christmas Eve) party, or holiday gifts, this book offers detailed instructions for making such tempting treats as Oaxacan Tamales with Mole Negro, Fresh Corn and Squash Blossom Tamales, and Sweet Pumpkin Tamales. 24 color photos.
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Est. Packaging Dimensions: Length: 0.25" Width: 6.5" Height: 8.5" Weight: 0.5 lbs.
Release Date Sep 24, 2007
Publisher Rio Nuevo
ISBN 1933855037 ISBN13 9781933855035
Availability 0 units.
More About Gwyneth Doland
Gwyneth Doland is the associate editor of "Fiery Foods" magazine. She also writes a food column for the "Santa Fe Reporter", and her books include "Cilantro Secrets" and "Mole!" She lives in Albuquerque, New Mexico.
Reviews - What do customers think about Tantalizing Tamales (Cook West)?
Nice cookbook on tamales Apr 20, 2008
I found this cookbook a bit different than the other tamale cookbooks available. First of all, as the author mentions, the use of lard is traditional in tamale making but recipes are provided for heart-smart, fat-free, and vegetarian masas. Also provided are recipes for blue corn masa (hard to find in Michigan!), pumpkin masa, several sweet masas, and coconut masa. The tamale recipes vary from the very basic (Pork and Red Chile Tamales) to more exotic recipes such as Wild Mushroom and Asparagus tamales.
I like this cookbook so well I am going to look into Chile and Mole! also by Rio Nuevo.
I also recommend you purchase a masa spreader. Mas Tamales masa spreader works nicely.
Tantalizing Tamales Dec 17, 2007
Unlike most books on tamales this book is direct, fairley simple,and do-able. The tamales are presented so that it is easy to modify and adapt. I'm glad I got it.
NOT Tantalizing Tamales Would be Better.... Dec 6, 2007
Incredibly unhappy with this book. Simple, plain, unexciting recipes. Not at all like the title suggests. All were very plain recipes one could easily find in any simple mexican cookbook. If you want some INCREDIBLY GOOD exotic, modern, fusion style tamales, get the book simply titled Tamales-By Miller, Pyles, Sedlar. Got it within days of this book and hands down it was clearly the stand-out publication. This one also had a poorly conceived book layout. Photos looked like stock photos, not what one has come to expect for current cookbooks where each photo should be an actual photo of the recipe on that page. These are of a pile of corn husks, or a bowl of masa, a pile of wrapped tamales...so you could not even see what the insides looked like. Some photos are even used TWICE for completely different recipes! Spend $3 or $4 more and get the one by Miller, Pyles, Sedlar...a far better choice, with some incredible recipes that really are Artisan Tamales.
Part of the outstanding "Cook West" series from Rio Nuevo Publishers Oct 6, 2007
Part of the outstanding "Cook West" series from Rio Nuevo Publishers, "Tantalizing Tamles" by Gwyneth Doland showcases a staple of Mexican cuisine through fifty different and original recipes. These superbly illustrated and deftly presented "kitchen cook friendly" recipes range from Green Corn Tamales with Green Chile; Grilled Trout Tamales with Sage and Bacon; Pork and Red Chile Tamales; and Oaxacan Tamales with Mole Negro; to Goat Cheese, Rosemary, and Fig Tamales; Pumpkin Raisin Tamales with Shredded Beef; Maple Flavored Breakfast Tamales; and Sweet Tamales with Cinnamon and Anise. Also very highly recommended for personal and community library ethnic cookbook collections is Gwyneth Dolands "Seductive Salsa" (9781933855028, $12.95) offering fifty illustrated and easy-to-prepare recipes representing the diversity of this south-of-the-border condiment that has grown so popular with Americans.