Tamales go gourmet in this fabulous new book by three of America's most innovative chefs: Mark Miller, Stephan Pyles and John Sedlar.

If you're brand new to making Tamales, I would recommend Alice Guadalupe Tapp's book Tamales 101 before jumping into this tome. Tapp's book is invaluable in its step-by-step instructions and tamale making basics. She also gives lots of great recipes, but nothing like the ones in this book. When your ready to take tamale making to the next level -- if you believe tamales can and should be haute cuisine. Then you're ready for this book.

In these talented chef's hands, tamales go from a simple peasant food to the height of elegance. The gorgeous full-color photography will further inspire you, as if reading the ingredient lists in the recipes weren't enough.

Chapters include Vegetarian Tamales, Seafood Tamales, Meat and Game Tamales and dessert Tamales, but this doesn't do it justice. So to whet your appetite, here are but a few recipes titles to entice you: Fresh Corn Tamales with Black Truffles and Truffle Butter, Tuna Tamales with Olives and Smoked Tomato-Jalapeno Sauce, Seared Foi Gras and Corn Pudding Tamales with Pineapple Mole, Beef Wellington Tamales with Chanterelles and Madeira Sauce, Bittersweet Chocolate Tamales with Anchos, Prunes and Raisins.

Tamales are a fabulous blank canvas for the creative cook. Miller, Pyles and Sedlar's book truly turns tamale making into the culinary adventure it was always meant to be -- breaking ethnic and flavor barriers and definitely thinking far outside the box.

Sample Recipes:
See the Related Recipes box below for sample recipes from this book.