|"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 TamalesAsparagus and Hollandaise TamalesCaribbean Jerk Shrimp TamalesLobster Newburg TamalesSmoked Salmon Tamales with Horseradish CremaArroz con Pollo TamalesChicken Tamales with Mole PoblanoCoriander-Cured Beef Tamales with Barbecue-Onion MarmaladeLamb Tamales with Mint, Black Beans, and Blackened Tomato and Mint SalsaMom's Apple Pie tamalesChocolate Bread Pudding TamalesAnd more than 100 other recipesAfter tasting these tantalizing recipes, you'll agree it's true that good things do come in small packages.