"synopsis" may belong to another edition of this title.
"Mouthwatering...this book's a treat for eye and palate." —Metropolitan Home magazine
"...offers some of the most exciting food served anywhere in the United States." —Chicago Tribune
Praise for Stephan Pyles:
"Nobody—repeat nobody—is more skilled at reproducing Texas food than Stephan Pyles. He is an absolute genius in the kitchen—he raises Southwestern Cuisine to the level of art." —Craig Claiborne
"In the hands of Stephen Pyles, a tamale is not just a smidgen of meat in a corn masa wrapper but a blank canvas for fights of culinary fancy." —Texas Monthly magazine
Praise for John Sedlar:
"Nobody makes a tamale quite like Sedlar." —Ruth Reichl, The New York Times
"The father of modern Southwest cuisine." —Gourmet magazine
"About this title" may belong to another edition of this title.
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