Tamales

Bought this as a gift, no feedback.

This cookbook is best described as food in the tamale style in the same sense as a sandwich book is food in the sandwich style. For myself, this is a strength as it covers humitas (South American tamale) et. al., stuffed and unstuffed tamales, plain and flavored corn doughs ... My first criticism is that there is no quick way to identify what style of a tamale a particular recipe is. To me this matters for two reasons: (a) stuffing tamales is for me an indication of time required and (b) for unstuffed versions I need to identify if the tamale may already be sitting in my freezer.One of the strengths of this book for people cooking for one or two is that the recipes can not only lead to a freezer of prepared tamales but that the breadth of fillings allow one to use filling not only for tamales but as rice bowl toppers, independent stews, etc. This means that a cooking session produces a variety of meals. Examples: "Ratatouille Tamales with Rosemary-Questo Fresco Pesto", "Lamb Adobado Tamales with Eggplant-Black Olive Ragout", "Port-Poached Pear Tamales with Molasses Grilled Quail" ...The recipes themselves are reasonably easy to follow but the layout - a page or more of text divided into paragraphs - makes it easy to lose your place. Usually, it becomes obvious you missed something but then you have to go back, find your error and figure out how to do it at this point. Many of the recipes are accompanied by photos but when the back material includes credits for props materials, you know the home cook rendition is very unapt to look like the photo.As an introduction for a cook to understand how a skilled tamale cook sees foods from around the world incorporated into their skill set, this book is excellent. For traditional recipes, regional recipes, historical development ... you need to find a different option. Note that if you are interested in offal based tamales,  Tamales: Fast and Delicious Mexican Meals  is a complementary volume. Tamales: Fast and Delicious Mexican Meals

I got on the HOME MADE TAMALE CRAZE! I really loved making these tamales esp. when I had never made any before. These recipes cover tamales from other Hispanic countries and the different ways of cooking them. So I'm very satisfied with the book.

Here are three superb chefs who know their stuff about tamales, even going together to Oaxaca to learn firsthand the traditions handed down over three thousand years of tamale practice.It's all here, from masa, wrappers, steaming techniques, then recipes, glorious recipes using fowl, seafood, even wonderful dessert tamales.Just a few is all that I've been able to attempt. It does take effort and devoted time to do these correctly, especially for those who have not attempted such before. But as others profess, the results are worth it! One that particularly grabbed my tastebud attention was Escargot Forestiere made with snails, ham, mushrooms, with flavorful Merlot Veal stock. This turned out absolutely unbelievable, reminding me somewhat of Esgargot Under Pastry, which is one of my favorites. Being the exploring non-traditionalist that I am when first attempting something, I turned to an exotic dessert tamale also: Arborio Rice-Dried Fruit Pudding Tamales with Rum Cream. It was rich and outstanding, the perfect finale dish for any who enjoy Rice Pudding.This is truly a great resource to play with and explore different flavor combos, what cooking is about and when it becomes fun. This cookbook is one of those that inspires going off it one's own culinary directions, having seen what these three Tamale Masters do.There is great source section and even dinner plate source info if desired.This is great one-dish specialty cookbook from three great chefs! Already familiar with the likes of Miller and Pyles, neat to learn from Sedler, who has some of my favorites from this. Great photos and written text.

I really needed inspiration for side dishes and stuffings which, especially stuffings are limited. This book is VERY inspirational. Every tamale has a Masa and sauce coordinated with the fillings so I can even imagine making dips and stuffings for pita bread as well. Even polenta and rice dishes. Endless ideas. Yum!