Cooking with Too Hot Tamales Recipes Tips From TV Food s Spiciest Cooking Duo

Using traditional Mexican, Brazilian, Cuban, and Spanish tastes and combinations, enhanced by their creative, modern sensibilities, "Cooking with 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 salsas, 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, 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, while the flavors are intricate and exotic, the techniques are simple as can be, allowing cooks to enjoytheir own parties and savor their own creations.