Flavored Breads: Recipes from Mark Miller's Coyote Cafe

by Mark Charles Miller, John Harrisson, Andrew MacLauchlan

The authors put a savory spin on the hottest trend in bread-baking, with recipes for flavored corn-based and whole grain-based breads, quickbreads, flatbreads, rustic breads, and wonderful breakfast breads. Also included are full-flavored accompaniments such as Red Chile Honey and Black Cherry and Ancho Spread. Approximately 30 full-color photos capture the romance of bread baking in the Southwest.

Genres: Cookbooks, Food

224 pages, Paperback

First published October 1, 1996

Reviews

[Catherine Woodman]

THis book needs to be viewed within the time that it was written and not in the time we are in, which is a time of explosive home cooking and phenomenal bread making options. THe Coyote Cafe has always had a wonderful array of breads in the table basket, and again, this was ahead of their time, and really a treat. THe recipes in the book are good, they make a range of breads and muffins that allow one to re-create the restaurants;s atmoshere at home at a fancy dinner of one's own. We have done a number of Southwest meals with breads from this book and had a group of 12 over to enjoy the fruits of our labors.