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Cooking with Too Hot Tamales : Recipes and Tips from TV Food's Spiciest
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Cooking with Too Hot Tamales : Recipes and Tips from TV Food's Spiciest Cooking Duo Hardcover - 1997

by Milliken, Mary S., Feniger, Susan, Siegel, Helene

  • Used

Description

HarperCollins Publishers. Used - Good. Used book that is in clean, average condition without any missing pages.
Used - Good
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Details

  • Title Cooking with Too Hot Tamales : Recipes and Tips from TV Food's Spiciest Cooking Duo
  • Author Milliken, Mary S., Feniger, Susan, Siegel, Helene
  • Binding Hardcover
  • Edition First Edition
  • Condition Used - Good
  • Pages 240
  • Volumes 1
  • Language ENG
  • Publisher HarperCollins Publishers, New York
  • Date 1997-01
  • Illustrated Yes
  • Features Illustrated, Index
  • Bookseller's Inventory # 2422081-75
  • ISBN 9780688151218 / 0688151213
  • Weight 1.33 lbs (0.60 kg)
  • Dimensions 8.25 x 8.28 x 0.91 in (20.96 x 21.03 x 2.31 cm)
  • Themes
    • Cultural Region: Latin America
    • Cultural Region: Mexican
    • Ethnic Orientation: Chicano
    • Ethnic Orientation: Hispanic
    • Ethnic Orientation: Latino
  • Library of Congress subjects Cookery, Mexican, Cookery, Spanish
  • Library of Congress Catalog Number 96028599
  • Dewey Decimal Code 641.598

From the rear 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.

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Media reviews

Citations

  • Booklist, 10/15/1996, Page 394
  • Library Journal, 02/15/1997, Page 157
  • Publishers Weekly, 12/02/1996, Page 56

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