Cooking with Too Hot Tamales
This Cooking with Too Hot Tamales cookbook was published by top chef masters Mary Sue Milliken and Susan Feniger. This Mexican cookbook is from their Food Network television series. These two chefs are at the top of our personal favorites list. We love their Border Grill restaurant in Santa Monica and are especially fond of their homemade Mexican salsas. Just writing about this cookbook is making us hungry. If you love contemporary Mexican or Latin American cuisines, don't miss this wonderful cookbook from two of the world's true master chefs.
Format: Hardcover with dust jacket, 226 pages
Copyright: 1997, First Edition
Publisher: William Morrow
Author: Mary Sue Milliken and Susan Feniger
Description: At last, the eagerly awaited companion to the TV 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 Tamales satisfies 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 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 Chipotle Tomatilllo Salsa for heat seekers.
Entrees 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, Miliken and Feniger consider vegetables a priority. Vegetarians -- both strict and occasional -- will appreciate the full-bodied vegetable- and grain-based dishes offered within these pages. Entrees such as the hearty Vegetarian Black Bean Chili, the Tortilla de Patata, and an elegant Artichoke Stew 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 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 enjoy their own parties and savor their own creations.
Condition: Good condition.
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