Tamales - those little packages of masa with countless savory or sweet fillings wrapped up in a corn husk or banana leaf and steamed - invoke a wealth of different memories, tastes and culinary traditions. "Tamales remain an important part of the traditions of Mexico, Central and South America and the Southwestern United States," notes Daniel Hoyer, in his new book, "Tamales" (Gibbs Smith; $19.99), featuring a mix of 90 traditional and contemporary recipes.

In Latino communities, friends and family often gather and socialize while undertaking the long, somewhat tedious tamale- making ...

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