Tamales

Tamales explores a millennia-old custom that is growing fast in popularity as part of a renaissance in Latin American and Mexican cooking. With an overview of the best tamale ingredients and the simplest methods of preparation, tamale making is now made easy. In more than 50 fresh recipes you'll find a variety of masas, fillings, sauces, and salsas that have endless combinations of exciting flavor possibilities for this traditional Mexican dish.

Today, tamales remain an important part of Latin American cuisine. With further exploration of the subject through practice, Tamales will inspire you to create your own new and tasty interpretations.

Chef Daniel Hoyer teaches at The Santa Fe School of Cooking, where he has been an instructor for over thirteen years, and as a guest instructor in other locations around the country; consults for restaurants internationally; writes for food magazines and newspapers and is a leader of gastronomic adventure tours in Mexico and southeast Asia through his company Well Eaten Path-Chef Tours. Visit his website at www.welleatenpath.com.

He is also the author of Culinary Mexico, Fiesta on the Grill, and Mayan Cuisine: Recipes from the Yucatan Region. Daniel lives near Taos, New Mexico.

Tamales have endured for millennia, and are currently enjoying a resurgence in popularity due to the renaissance in Latin American and Mexican cooking. Today, tamales remain an important part of the traditions of Mexico, Central America, South America and the southwestern United States.

Chef Daniel Hoyer is the author of Culinary Mexico, Fiesta on the Grill, Tamales, and Mayan Cuisine: Recipes from the Yucatan Region. He is a leader of gastronomic adventure tours in Mexico and Southeast Asia through his company, Well Eaten Path-Chef Tours, welleatenpath.com, and teaches at The Santa Fe School of Cooking, where he has been an instructor for over thirteen years. He lives near Taos, New Mexico.