Cooking with Too Hot Tamales: Recipes & Tips From TV Food's Spiciest Cooking Duo

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9780688151218: Cooking with Too Hot Tamales: Recipes & Tips From TV Food's Spiciest Cooking Duo

At last, the eagerly awaited companion to the Television Food Network series Too Hot Tamales is here, capturing the sassy cooking style that Mary Sue Milliken and Susan Feniger's nationwide television audience looks forward to every day. In over 150 recipes, the engaging duo demonstrate their honed culinary technique, their commitment to the finest, freshest ingredients, and their enthusiasm for flavors from around the world. Using traditional Mexican, Brazilian, Cuban, and Spanish tastes and combinations, enhanced by their creative, modern sensibilities,Too Hot Tamalessatisfies any appetite. From Roasted Chile Frittatas to Turkey Tamales with Fresh Cranberry Salsa to milky, cool Horchata Ice Cream with Cinnamon and Pecans, this ultramodern pair create recipes that are honest and accessible, yet funky and fun.Open this adventure some book and explore a now world of Latin American and Spanish flavors and cooking techniques. There is an entire section on the vivid salsas that we've come to crave, including a Three-Minute Salsa for the time impaired and a bracing Chipotle Tomatillo Salsa for heat seekers. Entries run the gamut from the simple and delicate Pan-Fried Grouper with Almonds to the lip-smacking Barbecued Ribs with Red Chile Sauce and Baked Pineapple. As demonstrated throughout their career, Milliken and Feniger consider vegetables a priority. Vagetarians both strict and occasional will appreciate the full-bodied vegetable and grain-based dishes offered within these pages. Entries such as the hearty Vegetarian Black Bean Chili, the Tortilla do Potato, and an elegant Artichoke Stow with Pine Nuts are both healthful and satisfying enough to seduce vegetarian and carnivore alike. For lighter fare, exciting salads become the main dish as in the brightly dressed Wilted Spinach Salad with Pickled Shallots. Finally, for sweet seekers, Milliken and Feniger delight even the biggest dessert diehards with such toothsome treats as leche frita (fried milk custardsquares), Guava Pastry Diamonds, and Pumpkin Cheesecake Tarts with Gingersnap Crust.

As the fans of Too Hot Tamales have come to expect, cooking tips and strategies for success in the kitchen are sprinkled throughout. Packed with indispensable advice on everything from safe knife handling and balancing sauces to buying and storing vegetables and spices, plus countless ways to bring out the natural flavor of food, Cooking with Too Hot Tamales will undoubtedly become a favorite kitchen reference. Seasoned entertainers Milliken and Feniger also share their special-occasion recipes and expertise for throwing fabulous fetes. Unusual and exciting drink and hors d'oeuvres recipes such as fiery Chile Vodka, cool Refresco do Mango, and crunchy Quinoa Fritters are just a few of the exciting party offerings. Best of all while the flavors are intricate and exotic, the techniques are simple as can be, allowing cooks to enjoy their own parties and savor their own creations.

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From the Back Cover:

Using traditional Mexican, Brazilian, Cuban, and Spanish tastes and combinations, enhanced by their creative, modern sensibilities, Too Hot Tamales satisfies any appetite. Open this adventuresome book and explore a new world of Latin American and Spanish flavors and cooking techniques. There is an entire section on the vivid salsas that we've come to crave, including a Three-Minute Salsa for the time-impaired and a bracing Chipotla Tomatillo Salsa for heat seekers. Vegetarians - both strict and occasional - will appreciate the full-bodied vegetable- and grain-based dishes offered within these pages. For lighter fare, exciting salads become the main dish as in the brightly dressed Wilted Spinach Salad with Pickled Shallots. Finally, for sweet seekers, Milliken and Feniger delight even the biggest dessert dishards with such toothsome treats as leche frita (fried milk custard squares), Guava Pastry Diamonds, and Pumpkin Cheesecake Tarts with Gingersnap Crust. As the fans of Too Hot Tamales have come to expect, cooking tips and strategies for success in the kitchen are sprinkled throughout. Packed with indispensable advice on everything from safe knife handling and balancing sauces to buying and storing vegetables and spices, plus countless ways to bring out the natural flavor of food, Cooking with Too Hot Tamales will undoubtedly become a favorite kitchen reference. Seasoned entertainers Milliken and Feniger also share their special-occasion recipes and expertise for throwing fabulous fetes. Unusual and exciting drink and hors d'oeuvres recipes such as fiery Chile Vodka, cool Refresco de Mango, and crunchy Quinoa Fritters are just a few of the exciting party offerings. Best of all, whilethe flavors are intricate and exotic, the techniques are simple as can be, allowing cooks to enjoy their own parties and savor their own creations.

About the Author:

Mary Sue Milliken and Susan Feniger have worked together since 1982 as co-chefs and co-proprietors of City restaurant and the Border Grill in Los Angeles, and are the authors of the acclaimed City Cuisine cookbook (Morrow, 1989). The Border Grill was chosen by Gourmet magazine in 1993 as one of the best restaurants in America. Milliken and Feniger live in Los Angeles.

"Sobre este título" puede pertenecer a otra edición de este libro.

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Milliken, Mary Sue
Editorial: William Morrow Cookbooks 1997-01-01 (1997)
ISBN 10: 0688151213 ISBN 13: 9780688151218
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Descripción William Morrow Cookbooks 1997-01-01, 1997. Hardcover. Estado de conservación: New. Hardcover. Publisher overstock, may contain remainder mark on edge. Nº de ref. de la librería 9780688151218B

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Mary Sue Milliken, Susan Feniger, Helene Siegel
Editorial: HarperCollins Publishers Inc, United States (1997)
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Descripción HarperCollins Publishers Inc, United States, 1997. Hardback. Estado de conservación: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Using traditional Mexican, Brazilian, Cuban, and Spanish tastes and combinations, enhanced by their creative, modern sensibilities, Cooking with Too Hot Tamales satisfies any appetite. Open this adventuresome book and explore a new world of Latin American and Spanish flavors and cooking techniques. There is an entire section on salsas, including a Three-Minute Salsa for the time-impaired and a bracing Chipotla Tomatillo Salsa for heat-seekers. Vegetarians -- both strict and occasional -- will appreciate the full-bodied vegetable- and grain-based dishes offered within these pages.For lighter fare, exciting salads become the main dish as in the brightly dressed Wilted Spinach Salad with Pickled Shallots. Finally, such toothsome treats as leche frita (fried milk custard squares), Guava Pastry Diamonds, and Pumpkin Cheesecake Tarts with Gingersnap Crust. As the fans of Too Hot Tamales have come to expect, cooking tips and strategies for success in the kitchen are sprinkled throughout. Packed with indispensable advice on everything from safe knife handling and balancing sauces to buying and storing vegetables and spices, plus countless ways to bring out the natural flavor of food, Cooking with Too Hot Tamales will undoubtedly become a favorite kitchen reference.Seasoned entertainers Milliken and Feniger also share their special-occasion recipes and expertise for throwing fabulous fetes. Unusual and exciting drink and hors d oeuvres recipes such as fiery Chile Vodka, cool Refresco de Mango, and crunchy Quinoa Fritters are just a few of the exciting party offerings. Best of all, while the flavors are intricate and exotic, the techniques are simple as can be, allowing cooks to enjoytheir own parties and savor their own creations. Nº de ref. de la librería BTE9780688151218

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Descripción 1997. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería VC-9780688151218

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Descripción William Morrow Cookbooks, 1997. Hardcover. Estado de conservación: New. Nº de ref. de la librería DADAX0688151213

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Descripción Harper Collins Publishers. Estado de conservación: New. Brand New. Nº de ref. de la librería 0688151213

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Descripción William Morrow Cookbooks. Hardcover. Estado de conservación: New. 0688151213 *BRAND NEW* Ships Same Day or Next!. Nº de ref. de la librería SWATI2132267028

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Descripción William Morrow Cookbooks, 1997. Hardcover. Estado de conservación: New. Nº de ref. de la librería P110688151213

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Descripción 1997. Hardcover. Estado de conservación: New. Hardcover. Using traditional Mexican, Brazilian, Cuban, and Spanish tastes and combinations, enhanced by their creative, modern sensibilities, Cooking with Too Hot Tamales satisfies any .Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 240 pages. 0.610. Nº de ref. de la librería 9780688151218

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Descripción William Morrow Cookbooks, 1997. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 0688151213

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