{"product_id":"tamales-c","title":"OP: Tamales","description":"\u003cp\u003e\u003cem\u003eMacmillan, New York, 1997. Hardcover. Fine. Signed first printing.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTamales, in their most basic form, begin simply as masa dough steamed inside dried corn husks. Variations on the theme throughout Mexico and Latin and South America might replace the corn husk with banana leaf, hoja santa, or avocado leaves. The dough itself could be altered from a corn to a potato or a grain base. And then, of course, there are the endless types of fillings, both sweet and savory.\u003c\/p\u003e\n\u003cp\u003eTamales are inherently versatile and have an ancient history as such. Here, three southwestern chefs—Mark Miller, Stephan Pyles, and John Sedlar—continue to riff on this perfect foodstuff.\u003c\/p\u003e\n\u003cp\u003eAmong the more out-of-the-box types, you’ll find:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThai red curry dough\u003c\/li\u003e\n\u003cli\u003eClam and fennel dough\u003c\/li\u003e\n\u003cli\u003eWild mushroom and truffle tamales with tomatillo-chipotle sauce\u003c\/li\u003e\n\u003cli\u003eJapanese-style tamales filled with ahi tuna, pickled ginger, and wasabi, ponzu sauce on the side\u003c\/li\u003e\n\u003cli\u003eJerk shrimp tamales with rum sauce\u003c\/li\u003e\n\u003cli\u003eLobster Newburg tamales (served inside the shell)\u003c\/li\u003e\n\u003cli\u003eCabernet tamales with beef and black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eEven those variations with more expected flavor profiles and ingredients demonstrate their own level of playfulness. These are not your grandmother’s tamales but rather a celebration of how far culinary boundaries might be pushed when shirking the limitations of “authenticity.”\u003c\/p\u003e\n\u003cp\u003eA Fine \u003cstrong\u003efirst printing\u003c\/strong\u003e, \u003cstrong\u003esigned\u003c\/strong\u003e to the front free end paper by Mark Miller and Stephan Pyles.\u003cbr\u003e\u003c\/p\u003e","brand":"KNOP","offers":[{"title":"Default Title","offer_id":39250559336581,"sku":"Mark Miller, Stephan Pyles, and John Sedlar","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/miller_tamales.jpg?v=1781798005","url":"https:\/\/www.kitchenartsandletters.com\/products\/tamales-c","provider":"Kitchen Arts \u0026 Letters","version":"1.0","type":"link"}