Breads of the Southwest Cookbook

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Description: From thin, flaky stacks of blue corn tortillas to smooth rounds of adobe oven-baked peasant bread and ranch- style skillet sourdough, the breads of the Southwest -- derived from a vital blend of Native American, Spanish, Mexican, and pioneer traditions -- are nothing short of sensational. From master bread baker Beth Hensperger comes this engaging collection of delectable bread recipes of the Southwest, both ancient and modern. 

Inspired by age-old techniques and savory regional flavors, Breads of the Southwest celebrates traditional recipes as well as innovative additions from contemporary cooks for luscious loaves, rolls, tortillas, pancakes, and muffins. Born of the landscape, history, myth, and spiritual beliefs of the region, these recipes will transport you to the majestic pueblos, colorful markets, pioneer ranches, and bustling restaurants of New Mexico, Arizona, Colorado, and Texas. 

Enjoy an Indian Fry Bread made in the style of the Navajo with the simplest ingredients. Taste the pungent herbs of the Southwest in White Sage Bread. For a festive treat in the Spanish tradition, bake a crown of orange-scented egg dough and decorate it with preserved fruits to make Three Kings Bread Ring. Creative cooks will also enjoy Buttermilk Cornmeal Bread with Fresh Chiles and Cheddar or Pumpkin- Apple Bread -- a treat for any occasion, especially in the blustery fall and winter months. Accompanying recipes for fruit and herb butters, jellies, and glazes, as well as an extensive glossary, top off this remarkable collection. 

Illustrated with full-color photographs, Breads of the Southwest brings the zest and brilliance of the region to your home -- a delight for cooks and armchair travelers alike. 

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Condition: Good condition.