Breads of the Southwest

by Beth Hensperger

Book Overview

A collection of bread recipes and baking ideas taken from American Southwestern traditions acompanied by photographs of the pueblos, markets and countryside of New Mexico, Arizona, Colorado and Texas. Includes Indian fry bread, sourdough skillet biscuits, Pan Dulce and anise egg bread.

• Format: Paperback
• Language: English
• ISBN: 0811809730
• ISBN13: 9780811809733
• Release Date: January 1997
• Publisher: Chronicle Books (CA)
• Length: 155 Pages
• Weight: 1.80 lbs.
• Dimensions: 0.6" x 10.1" x 9.6"

Customer Reviews

Delicious results!

This is an attractive book that provides interesting and useful information as well as delicious recipes that turn out successfully! It is fun to browse through the background information on southwest baking and ingredients. The recipes that I've tried include the Taos Pumpkin bread, Potato Bread with Southwest Herbs, Cornmeal Pueblo Bread with Walnuts, Blue Corn Bread and Blue Corn muffins. The instructions were easy to follow and everything turned out great! This is my favorite bread book right now.

Delicious Recipes!

I am very pleased with this book as I have made the "Taos Pumpkin Bread" receipe and the "Pumpkin-Cinnamon Rolls". My family gobbled these breads down. Some of the recipes take time, but is well worth it. I am from the Southwest and truly do appreciate the recipes in this book. The photographs in this book are fabulous. The book includes a description or an "Horno" (a bee hive oven) something I grew up with on my Grandmother's property in Arroyo Hondo, New Mexico.