Synopses & Reviews
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 Hensberger 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.
Review
"Beth Henspreger has long been one of my favorite bakers, but I especially like Breads of the Southwest not only for her inviting recipes, but also for the sense of region and tradition that they offer us. These breads are firmly rooted in the context of culture and landscape, and they come to us with a history and lineage which we modern bakers can join today. These recipes, plus Laurie Smith's exceptional photographs, make me want to stop reading, start baking, and get around to building that horno I've been promising myself." Deborah Madison, author of The Greens Cookbook and Vegetarian Cooking for Everyone
Review
"Within this rich volume, Beth Hensperger introduces us to the techniques and old recipes of native bakers, breathing new life into the breads of the Southwest. In the past it has been difficult to find even cursory directions for many of these doughs, but the clarity of this book will encourage home bread bakers and students of Southwestern history to make their own pan duce or empanadas, inviting el alma, or the soul, of breads to become part of their more contemporary kitchens." Jacqueline Higuera McMahan, author of California Rancho Cooking and Healthy Mexican Cooking