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Tamales: Fast and Delicious Mexican Meals, by Alice Guadalupe Tapp

PDF Download Tamales: Fast and Delicious Mexican Meals, by Alice Guadalupe Tapp

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Review

“This is a fabulous, modern approach to the wonderful world of tamales, with easy to understand techniques and tasty, creative recipes.” – Mark Miller, author of Tacos

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About the Author

When ALICE GUADALUPE TAPP was only seven years old, she began helping her grandmother make tamales to sell after Sunday mass. Now Alice is co-owner (with her daughter, Tamara) of Tamara's Tamales in Marina Del Rey, California. She is the author of Tamales 101.

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Product details

Hardcover: 144 pages

Publisher: Ten Speed Press (October 7, 2014)

Language: English

ISBN-10: 1607745968

ISBN-13: 978-1607745969

Product Dimensions:

7.3 x 0.7 x 8.3 inches

Shipping Weight: 8 ounces (View shipping rates and policies)

Average Customer Review:

4.1 out of 5 stars

32 customer reviews

Amazon Best Sellers Rank:

#653,646 in Books (See Top 100 in Books)

This is a cookbook that is undecided as to its focus. On one hand, it emphasizes the quick and easy ... using canned beef roast. On the other hand, it devotes a full chapter to offal - oxtails, tongue, and other 4+ hour projects. The discussion of corn flour/ corn grits / cornmeal/ polenta/ masa harina / masarepa / masa tamal is incomplete and of questionable accuracy. Alternatives to the tamales are often referenced but without instructions for shaping and cooking the masa. Recipes are given many alternatives - butter, shortening or lard, e.g. - but without any indication of how the choice affects the results.However, the many weaknesses do not result in a useless book. Rather reading the recipes gives a cook an understanding of how the traditional cook looks at a tamale, how they modify it to match the ingredients at hand, how they adapt it to new flavors and ingredients in a new environment. There are also a few specific recipes that caught my fancy - "Coconut Lime Corundas", "Bone Marrow Tamales or Corundas", "Albondiga Meat Tamales". But, no, I will not be trying "Oreo Tamales" in the foreseeable future.

YUMMMMMMMMMM!!!!! Tamales!!

This is a beautiful Book... as was her first one Tamales 101. Alice is knowledgeable and makes it easy to learn and seem like a pro.

Brilliant!

excellent book. the book came in great shape, very happy with sellar

Tamales are an act of love: They are laborious and time-consuming--unless you have helping hands to. You go through the labor because you love to eat them--and so do the people you love. How to get around all that time-consuming work, yet remain true to the tradition that goes hand-in-hand with tamales, and their unique, satisfying, wonderful taste?This West Coast cook and restaurateur , who also wrote “Tamales 101” way back in 2002, has spent so much time making tamales and teaching tamale-making, that her experience has taught her shortcuts. She shares her tips in this book.Don't knock this book for containing "short cuts"! After all, the title does claim "Fast". It stands up to that claim. It also stands up very nicely to its claim "Delicious". If you are looking for strictly traditional recipes, pick up Tapp's older book, or any old-timey, quality Mexican cookbook. You can even turn to the all-encompassing, 5-pound, "Gran Cocina Latina" by Mircel Presilla. But if--like me--you've gone through such books and found the tamale recipes just too much to tackle at this stage in your life, you might want to try this one on for size.You should take a browse through the “Look Inside” feature of this book and you will find masa recipes. You will see that there are recipes from scratch, but also using pre-made masa from the grocery store. And some of the recipes are down-right simple!One of the criticisms of her first book was that the recipes were too large to fit in standard home mixers and quantities were too big. Also, each step in a recipe was a recipe in itself and were too time-consuming. She has learned from those comments and the recipes in this book are very approachable for the home cook: Smaller portions and sometimes using canned, quality, sauces, chiles, tomatillos, beans, etc. (There is a super easy salsa that uses a can of V8 juice, which I found to work very well. Don't underestimate the cooking power of V8 and no-salt V8 as an ingredient...)The tips she provides really did boost my self-confidence! Instructions are easy to follow and straightforward. There are suggestions for which recipes and techniques are suitable and “best” for beginners. She advises to master one wrapping technique before trying another. That was great advice for me.Pictures in this book are for the most part helpful: The folding techniques (for sure); but I found certain pictures—like the full page shot of little piles of dried masa—not so helpful because there were no captions. In a teaching book like this one, I think there should have been more pictures for prepared masa and step-by-step techniques.Page layout is easy on the eyes: Short introduction, followed by an ingredient list in a dark-enough blue san-serif type, alongside recipe instructions. There is not a picture for each recipe, but there are plenty full-color pictures.If you are experienced in cooking Mexican dishes, you may find some of the filling recipes a bit basic. If you have never made tamales but want to, and/or don’t have a repertoire of Mexican dishes under your belt to use as fillings and sauces, I think this book could be invaluable to you.For me: I found the dough recipes and the tips very valuable; liked some of the simple salsas, and turned to some of the filling recipes in the “Nose-to-Tail Tamales” chapter: Beef Cheeks and Wine, Lamb Head, Tongue (beef), Cow’s Foot, and last, but definitely not least, the Wild Boar Carnitas. There are other chapters for fillings, too: Quicker and somewhat simplier. If you are very short on time, these filling recipes will be helpful to you.If you find that, using her recipes, your masa is coming out too wet: Remember that climate makes a difference. These recipes were created in a drier climate than where I’m at: People in more humid environments might need to cut back on liquid to start, then add a tablespoon or so at a time to reach the right consistency (Kind of like making bread dough.)There is a chapter of 15 vegetarian and vegan tamales. My two favorites: One, a very simple onion and cheese filling and the other, a refried bean, fresh jalapenos and cheese.If you are looking for dessert tamales and corundas, you’ll find them in this book: Fig (fresh or dried), Oreo, Applesauce Spice, Coconut Lime, Dulce de Leche and more.Other notes:--Loved the chapter on “Tontos”, inside-out tamales, where you put the filling and sauce over the cooked masa dough. You can keep a supply of the tontos in the freezer. Making tontos helped me get better acquainted with the masa, so that I felt at ease with the dough. Then I felt no trepidation when I went to use the dough to make tamales.--There is a great filling made with canned, water-packed tuna.--The fillings in the chapter “Meat Tamales” can all stand alone—without being formed into tamales.**I received a temporary download of this cookbook from the publisher. I have been working with its recipes and scrutinizing it page by page for several months now, prior to publishing. It is a book that I will purchase for myself, just to have the masa recipes, some of the offal recipes and dessert recipes.

If you are one of those people who think that you do not need yet another cookbook, I'm here to tell you that you're wrong. You do need another one, you need this one. You need Tamales by Alice Guadalupe Tapp. I'll tell you why you need this one. You need it, not just because it taps an area that you have doubtless left unexplored, not because it is probably the definitive book on making tamales, and not because it will teach you how to make them, fold them, store them, freeze them, and even shortcuts to faster assembly. No. You need it because it is going to do what a lot of other cookbooks don't. It is going to inspire you. You are going to turn the pages and marvel at the fact that tamales need not be simply meat and masa. They are not just served for lunch or dinner. They are not just savory. Tamales are appropriate at any time of the day from morning to midnight, and tamales can be a starter, main dish or, brace yourself, dessert. You are going to look at this book and see your favorite hot artichoke dip turned into delicious tamales and wonder what else you can do. You will see salad become tamales (think Tuna Salad and Corn Salad), and soon you'll be wrapping chicken salad, egg salad, and perhaps even pimiento cheese into a tamale and steaming it on the stove. You will see vegetables and potatoes turned into tamales (Broccoli and Refried Beans to name two). You will find Asian inspired, French inspired, and Indian inspired varieties (Chicken Curry Tamales), vegan tamales, and those filled with meats from simple sirloin to beef cheeks to oxtail, wild boar, and tripe. Wondering about dessert? How about a rice pudding or Oreo tamale? You will never look at food again without wondering how you can mound it on masa and wrap it in a husk. You will be inspired, you will think, you will engage, you will experiment. Now how many cookbooks can offer that?I received this book from Blogging for Books in exchange for this honest review.

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