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.

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.

"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.

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.

Traditional dishes are always interesting and often very good. It's because there is always so much history behind their origin. They have stood the test of time and earned the right to be repeated in a recipe book. The tamale is no different. Making a tamale need not be difficult. Anyone can learn how to make a Mexican dish of maize flour and seasoned meat steamed or baked in maize husks. It's the technique that's important and the slight variations in ingredients. This recipe book shows you all that. There are 'how-to' lessons and recipes enclosed. Take a copy and start today.

101 Things to Do with a Tortilla takes this delicious and nutritious staple of so many countries and brings it into the mainstream with family-friendly recipes for breakfast, lunch, dinner, and more. Tortillas are a no-fail recipe ingredient, and Stephanie Ashcraft and Donna Kelly show that tortillas aren't just for Mexican food anymore!

Join journalist-turned-culinary historian Nola McKey on a Texas journey as she explores the state’s foodways through heirloom recipes. In this collection of more than one hundred third-generation (and older) recipes, Texans share not only the delicious dishes they inherited from their ancestors but the stories and traditions that accompany them. With a strong focus on Texas’ cultural diversity—recipes include Norwegian rosettes, Italian pizzelle, Czech sauerkraut, Chinese fried rice, Mexican caldo, Wendish noodles, and African American purple hull peas—McKey documents the culinary impact of ethnic groups from around the globe. But this book is not for foodies alone; history enthusiasts will appreciate the snapshots of daily Texas life captured in the narratives accompanying recipes that span more than a century. Told primarily in the words of today’s cooks, these multigenerational family recollections can take anyone on a trip down memory lane, back to a beloved grandmother’s kitchen or a great-aunt’s holiday table. Additionally, McKey provides tips for preserving your own family recipes and for recording the heritage surrounding a special dish. She also includes recommendations for festivals and museums where readers can learn more about Texas foods and cultures. Illustrated with family photos and original watercolors by Cora McKown, From Tea Cakes to Tamales: Third-Generation Texas Recipes will, itself, quickly become a Texas family heirloom.

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.

A collection of 55 fix it and forget it recipes for Mexican favorites from an award-winning Mexican cooking authority, in a stylish, engaging package. When acclaimed chef and cookbook author Deborah Schneider discovered that using her trusty slow cooker to make authentic Mexican recipes actually enhanced their flavor while dramatically reducing active cooking time, it was a revelation. Packed with Schneider’s favorite south-of-the-border recipes such as Tortilla Soup, Zesty Shredded Beef (Barbacoa), famed Mole Negro, the best tamales she has ever made, and more, The Mexican Slow Cooker delivers sophisticated meals and complex flavors, all with the ease and convenience that have made slow cookers enormously popular.

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.