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Breads of the Southwest: Recipes in the Native American, Spanish, and Mexican Traditions Paperback


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Product Details

  • Paperback: 155 pages
  • Publisher: Chronicle Books; 1st edition (December 1, 1997)
  • Language: English
  • ISBN-10: 0811809730
  • ISBN-13: 978-0811809733
  • Product Dimensions: 0.5 x 9.8 x 10 inches
  • Shipping Weight: 1.7 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #1,293,370 in Books (See Top 100 in Books)

More About the Author

Beth Hensperger, a New Jersey-born who now considers herself a California native, has been educating, writing, and demo-lecturing about the art of baking bread and cooking for thirty years. In the last few years, she has shifted focus from baking bread to countertop appliance-driven cookbooks that embrace the use of seasonal ingredients, merge convenience with cooking from scratch, and modernizing the home kitchen: the bread machine, the rice cooker, the microwave oven, and now a four-volume compilation specifically for use with the electric slow cooker, stressing care in preparation and personal creativity.

Hensperger's writing career began when she was chosen as the guest cooking instructor for the March 1985 issue of Bon Appétit. Now she is the author of over twenty cookbooks, including the best-selling Not Your Mother's Slow Cooker Cookbook series, which includes Not Your Mother's Recipes for Entertaining, Not Your Mother's Family Favorites, Not Your Mother's Weeknight Suppers, and NYMSC Recipes for Two along with the blockbuster first volume, Not Your Mother's Slow Cooker Cookbook. Also from The Harvard Common Press are The Bread Lover's Bread Machine Cookbook, The Ultimate Rice Cooker Cookbook, and The Best Quick Breads. She is also the author of The Bread Bible, winner of the 2000 James Beard Book Award in Baking, and nominated twice for an IACP Cookbook Award.

Hensperger wrote a food column, "Baking with the Seasons," for the San Jose Mercury News (which was nominated for a James Beard Award in newspaper journalism) for over 12 years until the newspaper downsized.

She is a contributor to dozens of national and online cooking & lifestyle magazines, such as Food and Wine, Rachel Ray Magazine, Prevention, Veggie Life, Working Woman, Family Circle, and Cooking.com, as well as being a sought after radio interviewee speaking on cooking, baking, and entertaining. She lives in the San Francisco Bay area.

Visit Beth's website at BethHensperger.com and her weekly blog at notyourmotherscookbooks.com.

Customer Reviews

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Most Helpful Customer Reviews

16 of 16 people found the following review helpful By smellykoko@aol.com on November 15, 1999
Format: Paperback
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.
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15 of 15 people found the following review helpful By A Customer on December 30, 1999
Format: Paperback
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.
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4 of 4 people found the following review helpful By amyr on November 3, 2011
Format: Paperback Verified Purchase
I really like this book. It has some really great recipes for different breads. I was particularly looking for the mexican breads and found it quite useful.
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