Much more than a cookbook, this lush, authentic, and unique collection of recipes has beautiful photographs, fascinating text with historical backgrounds and stories, clear descriptions, and a glossary. Sources are given for less common ingredients. In addition to breads there are sections on Spreads and Butters, and Preserves and Honeys. Offerings are traditional recipes like Indian Fry Bread, and up to date alternatives such as low-fat flour Tortillas. Sweet Pumpkin Rolls, Green Chile Paste, Red Pepper Jelly Scones, Sage Cheese with Pine Nuts, Prickly Pear Marmalade, and Blue Corn Bread are just a hint of what you will find. You will find the flavor of the Southwest itself in this book. I couldn't find anything not to like about it.
I am a Culinary Student and just finished a class on Bread and breakfast pastries. After reviewing this book, I am looking forward to trying these recipes. This book with the history is very informative. This was a great purchase.
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