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Cooking with Too Hot Tamales: Recipes & Tips From TV Food's Spiciest Cooking Duo Hardcover


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Cooking with Too Hot Tamales: Recipes & Tips From TV Food's Spiciest Cooking Duo + Mesa Mexicana + Susan Feniger's Street Food: Irresistibly Crispy, Creamy, Crunchy, Spicy, Sticky, Sweet Recipes
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Product Details

  • Hardcover: 240 pages
  • Publisher: William Morrow Cookbooks; First Edition edition (January 10, 1997)
  • Language: English
  • ISBN-10: 0688151213
  • ISBN-13: 978-0688151218
  • Product Dimensions: 8.2 x 8.3 x 0.9 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #492,631 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Mary Sue Milliken and Susan Feniger, with Helene Siegel. Morrow, $22
Copyright 1996 Reed Business Information, Inc.

From Library Journal

Milliken and Feniger are the talented chef/owners of the Border Grill in Los Angeles and the authors of Mesa Mexicana (LJ 9/15/94). In this companion to their popular TV series, they feature traditional and new-wave Latin and Spanish cuisine, with an emphasis on spicy, robust, casual dishes, ideal for festive entertaining. The 150 recipes include tamales, of course, along with other, inspired appetizers; soups, salads, and brunch dishes; main courses such as Brazilian Marinated Steaks with Chile Lime Sauce and side dishes; imaginative desserts; and spirited cocktails. The book is peppered with useful cooking tips, information on ingredients, and food anecdotes, and the style is personal and approachable. (The small photos from the Food Network set are more about the chefs than their food.) Strongly recommended.?Susan Lantzius, formerly with San Domenico Restaurant, New York
Copyright 1997 Reed Business Information, Inc.

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Customer Reviews

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Most Helpful Customer Reviews

24 of 24 people found the following review helpful By Stephen M. Bainbridge on December 25, 2000
Format: Hardcover
Mary Sue Miliken and Susan Feniger are two of the top chefs in LA. (And maybe the top female duo.) For those of us who grew up equating Mexican food with Tex-Mex, Miliken and Feniger's inventive take on traditional Mexican cuisine is a revelation. Their "Border Grill" in Santa Monica (4th and Broadway) is a noisy, splashy, foodie haven with superb drinks, a decent wine/beer list, and amazing food. For several years they also produced a fun and informational show on the Food network before that cable network went all-Emeril all-the-time. "Cooking with Two Hot Tamales" captures a lot of recipes and tips from the show. Many of the recipes herein one occasionally sees on Border Grill's menu. The house gucamole recipe is almost worth the price of the book on its own!
As a cookbook, Two Hot Tamales is interesting, has an attractive layout, and, by the minimal standards of the genre, is well-written. Unlike their Mesa Mexicana, which I recomend only for the hobbyist chef with access to a decent Mexican grocer and time on his/her hands, Two Hot Tamales can be used on an everyday basis. Few of the recipes involve intensive prep work -- after all, they had to be prepared within the confines of a 30 minute TV show. Equally important for users outside the South-west, few of the recipes require specialized ingredients. Highly recommended.
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13 of 14 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on March 7, 2006
Format: Hardcover Verified Purchase
`too hot tamales' and `Mesa Mexicana' are the two books currently available from the chef / teaching / restauranteur team known as the `too hot tamales' of early Food Network fame, Mary Sue Milliken and Susan Feniger. They recently went up against Bobby Flay on `Iron Chef America'. Not that it really matters, but I don't remember who won or what the secret ingredient was. What is important is that it was easily one of the most entertaining and memorable `Iron Chef America' episodes, comparable to the very first one featuring Chicago Mexican cuisine expert Rick Bayless and the competition featuring Oriental fusion master, Ming Tsai of `Blue Ginger'. What I do remember is the imprint of the iron on the back of Susan Feniger's blouse and the inventive recipe they did for Scotch eggs.

The first impression of both of these books is not inspiring. The layout is ordinary, leaning toward the garish. The photographs are in a grainy black and white and too small to easily make sense of what is happening, not to mention the fact that most are missing captions. In `too hot tamales', it is even difficult to tell which of these two delightful ladies is Mary Sue and which is Susan, from the lack of clear identification on the photographs. The flyleaf of `Mesa Mexicana' clears this up. Mary Sue is the taller with blond hair and Susan is the shorter with dark hair. They also neglect to give a good picture of co-author, Helene Siegel, whose voice seems to be strong in the prefaces and introductions.

Based on the strong `Iron Chef America' appearance, I decided to check out the books from this duo, even though their Food Network show was before my time. I figured two gals with this much energy and a strong showing against the indomitable Bobby must have something to say.
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2 of 2 people found the following review helpful By Kyra_Athena on August 29, 2011
Format: Hardcover
This cookbook was one of the first ones in my collection, which now numbers over 100 cookbooks. I love this cookbook and I keep coming back to it for particular recipes. (May I suggest going through the Food Network recipes if you're only looking for one or two recipes.) I absolutely love the coconut strips and the tomatillo salsa (green salsa in the cookbook). Overall, I would call this a fusion cookbook, as it's not quite American, not quite Latin, but a mixture of both.
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By Laura on January 15, 2014
Format: Hardcover Verified Purchase
Some of the recipes in the book will definately be tried, although i may have to cut the heat, LOL!
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Format: Hardcover Verified Purchase
Easy to follow instructions and a good variety of different styles. Only thing I wish is that they had some recipes that were not so dependent on hot peppers.
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