And so they are, for desserts of all foods are the most open to fantasy and fun. A little kitchen magic can turn the Rocky Mountains into snowcapped sundaes, or wild, rough, piggy javelinas into ginger cookies, or even cactus into Popsicles, pancakes, and tender rosy pies.
The best food of a region expresses a sense of place in a way nothing else can. This is especially true of the American Southwest. These 50 recipes express climates and geography (pomegranates and citrus from the desert, piñon nuts and apples from the mountains) as well as history and culture (Tohono O'odham saguaro syrup, Spanish flan, cowboy cake, New Mexican biscochitos, and very chi-chi nouvelle Southwest chocolate mousse pie). 24 color photographs.
About Susan LowellSee more books from this Author
Other recipes—such as those for Southwestern cookies, cakes and sweet breads, and fruit desserts like Biscochitos, Tres Leches Cake, Pan de Muerto and Apple Empanadas—are presented with Western legends and history, family stories and amusing asides.| Read Full Review of Clouds for Dessert: Sweet Tre...