Tamales (Lifestyles General)

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9780764525674: Tamales (Lifestyles General)
From the Publisher:

Fresh takes on tamales from three pioneers of modern Southwestern cuisine Inexpensive and easy to make, tamales those delectable little packages of corn masa dough with a tasty filling and wrapped in a dried corn husk are one of the most versatile, and increasingly popular, dishes of Southwestern and Mexican cooking. This beautiful book brings together the "top tamales" of three acclaimed southwestern chefs, who pack a delicious array of flavors into renditions that range from the classic to the exotic: Ratatouille Tamales with Rosemary-Queso Fresco Pesto, Lamb Tamales with Mint, Black Beans, and Blackened Tomato and Mint Salsa, and even Chocolate Bread Pudding Tamales. With photographs and illustrations, this book offers a wonderful contemporary introduction to what could be called North America's "original" wrap. Mark Miller (Santa Fe, NM) a is a partner in two restaurants, Red Sage in Washington, DC and Wildfire in Sydney, Australia. He owns Coyote Cafe in Las Vegas. Stephan Pyles (Dallas, TX) is the first Texan inducted into Who's Who of Food and Wine in America. His restaurant, Star Canyon, has been on the list of "best new restaurants" in Esquire, Bon Appetit, and Town & Country. John Sedlar (Santa Monica, CA) was declared by Gourmet as "the father of modern Southwest cuisine." He has made frequent television appearances on such programs as the Today show, Lifestyles of the Rich and Famous, CBS This Morning, CNN, and the Food Network.

About the Author:

Mark Miller, Stephan Pyles, and John Sedlar are internationally acclaimed chefs and authorities on Southwestern cooking. Among them, the authors have owned several popular restaurants. Mark Miller owns Coyote Cafe in Santa Fe, and his most recent restaurant, Wildfire, opened to rave reviews in Sydney, Australia. Stephan Pyles is the founder of 12 restaurants over the past two decades including Routh Street Cafe, baby Routh and Star Canyon in Dallas. He is the host of the nationally syndicated, Emmy-Award winning PBS series New Tastes from Texas. John Sedlar's Los Angeles-area restaurants have included St. Estephe, Bikini, and Abiquiu. Sedlar is a founder of the Tamale Museum in Southern California.

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Miller, Mark; Pyles, Stephan; Sedlar, John
Editorial: Houghton Muffin Hartcourt Trade
ISBN 10: 0764525670 ISBN 13: 9780764525674
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Descripción Houghton Muffin Hartcourt Trade. Estado de conservación: New. Brand New. Nº de ref. de la librería 0764525670

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Miller, Mark; Pyles, Stephan; Sedlar, John
Editorial: Wiley (2003)
ISBN 10: 0764525670 ISBN 13: 9780764525674
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Descripción Wiley, 2003. Estado de conservación: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: "Mouthwatering. . . this books a treat for eye and palate. " --Metropolitan Home magazine "Nobody makes a tamale quite like Sedler. Nº de ref. de la librería ABE_book_new_0764525670

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Miller, Mark; Pyles, Stephan; Sedlar, John
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ISBN 10: 0764525670 ISBN 13: 9780764525674
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Descripción Houghton Mifflin Harcourt, 2003. PAP. 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 V6-9780764525674

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Descripción Wiley. PAPERBACK. Estado de conservación: New. 0764525670 Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Nº de ref. de la librería 4861066

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Miller, Mark; Pyles, Stephan; Sedlar, John
Editorial: Houghton Mifflin Harcourt (2003)
ISBN 10: 0764525670 ISBN 13: 9780764525674
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Descripción Houghton Mifflin Harcourt, 2003. Paperback. Estado de conservación: New. 1st. Nº de ref. de la librería DADAX0764525670

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Miller, Mark; Pyles, Stephan; Sedlar, John
Editorial: Houghton Mifflin Harcourt Publishing Company, United States (2003)
ISBN 10: 0764525670 ISBN 13: 9780764525674
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Descripción Houghton Mifflin Harcourt Publishing Company, United States, 2003. Paperback. Estado de conservación: New. Reprint. 226 x 221 mm. Language: English . Brand New Book. Fresh takes on tamales from three pioneers of modern Southwestern cuisine Inexpensive and easy to make, tamales those delectable little packages of corn masa dough with a tasty filling and wrapped in a dried corn husk are one of the most versatile, and increasingly popular, dishes of Southwestern and Mexican cooking. This beautiful book brings together the top tamales of three acclaimed southwestern chefs, who pack a delicious array of flavors into renditions that range from the classic to the exotic: Ratatouille Tamales with Rosemary-Queso Fresco Pesto, Lamb Tamales with Mint, Black Beans, and Blackened Tomato and Mint Salsa, and even Chocolate Bread Pudding Tamales. With photographs and illustrations, this book offers a wonderful contemporary introduction to what could be called North America s original wrap. Mark Miller (Santa Fe, NM) a is a partner in two restaurants, Red Sage in Washington, DC and Wildfire in Sydney, Australia. He owns Coyote Cafe in Las Vegas. Stephan Pyles (Dallas, TX) is the first Texan inducted into Who s Who of Food and Wine in America. His restaurant, Star Canyon, has been on the list of best new restaurants in Esquire, Bon Appetit, and Town Country. John Sedlar (Santa Monica, CA) was declared by Gourmet as the father of modern Southwest cuisine. He has made frequent television appearances on such programs as the Today show, Lifestyles of the Rich and Famous, CBS This Morning, CNN, and the Food Network. Nº de ref. de la librería AAC9780764525674

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Miller, Mark; Pyles, Stephan; Sedlar, John
Editorial: Houghton Mifflin Harcourt Publishing Company, United States (2003)
ISBN 10: 0764525670 ISBN 13: 9780764525674
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Descripción Houghton Mifflin Harcourt Publishing Company, United States, 2003. Paperback. Estado de conservación: New. Reprint. 226 x 221 mm. Language: English . Brand New Book. Fresh takes on tamales from three pioneers of modern Southwestern cuisine Inexpensive and easy to make, tamales those delectable little packages of corn masa dough with a tasty filling and wrapped in a dried corn husk are one of the most versatile, and increasingly popular, dishes of Southwestern and Mexican cooking. This beautiful book brings together the top tamales of three acclaimed southwestern chefs, who pack a delicious array of flavors into renditions that range from the classic to the exotic: Ratatouille Tamales with Rosemary-Queso Fresco Pesto, Lamb Tamales with Mint, Black Beans, and Blackened Tomato and Mint Salsa, and even Chocolate Bread Pudding Tamales. With photographs and illustrations, this book offers a wonderful contemporary introduction to what could be called North America s original wrap. Mark Miller (Santa Fe, NM) a is a partner in two restaurants, Red Sage in Washington, DC and Wildfire in Sydney, Australia. He owns Coyote Cafe in Las Vegas. Stephan Pyles (Dallas, TX) is the first Texan inducted into Who s Who of Food and Wine in America. His restaurant, Star Canyon, has been on the list of best new restaurants in Esquire, Bon Appetit, and Town Country. John Sedlar (Santa Monica, CA) was declared by Gourmet as the father of modern Southwest cuisine. He has made frequent television appearances on such programs as the Today show, Lifestyles of the Rich and Famous, CBS This Morning, CNN, and the Food Network. Nº de ref. de la librería AAC9780764525674

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Miller, Mark; Pyles, Stephan; Sedlar, John
ISBN 10: 0764525670 ISBN 13: 9780764525674
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Descripción Paperback. Estado de conservación: New. 228mm x 15mm x 227mm. Paperback. "Mouthwatering . . . this book's a treat for eye and palate." ?Metropolitan Home magazine"Nobody makes a tamale quite like Sedler." ?Ruth ReichlPopular.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 192 pages. 0.617. Nº de ref. de la librería 9780764525674

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Miller, Mark; Pyles, Stephan; Sedlar, John
Editorial: Wiley
ISBN 10: 0764525670 ISBN 13: 9780764525674
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BuySomeBooks
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Descripción Wiley. Paperback. Estado de conservación: New. Paperback. 192 pages. Dimensions: 8.9in. x 8.9in. x 0.5in.Mouthwatering . . . this books a treat for eye and palate. --Metropolitan Home magazineNobody makes a tamale quite like Sedler. --Ruth ReichlPopular features of southwestern and Mexican cooking, tamales--little packages of corn masa dough--are quickly becoming one of Americas 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 Moms Apple Pie tamales Chocolate Bread Pudding Tamales And more than 100 other recipes After tasting these tantalizing recipes, youll agree its true that good things do come in small packages. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Nº de ref. de la librería 9780764525674

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