Chef Mark Miller and Executive Pastry Chef Andrew MacLauchlan combine the romance and style of bread baking with the spirit of the Southwest in this latest collection of extraordinary recipes from the famous Coyote Cafe. Flavored corn-based and whole-grain based breads, quickbreads, flatbreads, rustic breads, wonderful breakfast breads, and an array of mouth-watering accompaniments such as fruity spreads and spicy jams, are celebrated in this tribute to one of the world's most elemental foods.
Flavored Breads focuses on the robust, western, and southwestern flavors that evoke the open range, wood-burning ovens, and fields of grain. Featuring recipes for home bread machines, Flavored Breads has something for every bread lover. Bakers of all levels will find the signature "Coyote" recipes decadent and creative, and the favorite standbys more savory in their simplicity than ever. Thirty full-color photos capture Coyote Cafe's sweet, succulent, and piquant creations, including:
Great American Corn Breads ~ Jack Cheese &jalapeño Corn Bread, Maple-Blue Corn Sticks, Cornmeal Biscuits, or Open Fire Cowboy Cornbread.
Quick Breads, Muffins, & Scones ~ South Pacific Coconut-Macadamia Bread, Orange Cranberry Muffins, Honey Highland Scones, or Sweet & Spicy Candied Ginger Bread.
Whole-Grain Breads ~ Whole-Wheat Chile Bread, Zuni Pepita, Cinnamon-Buckwheat Bread, or Killarney Irish Oatmeal Bread.
Flatbreads, Crackerbreads, & Breadsticks ~ Sundried Tomato Flatbread, Wild Mushroom Flatbread, New Mexico Red Chile Crackerbread, Sesame-Peanut Breadsticks, or Potato Foccacia.
Country Breads & Sourdoughs ~ Cajun Spice Bread, Black Bean-Chipolte Bread, Spanish anchego, Caper, & Anchovy Bread, Rye Sourdough starter, or Chocolate-Cherry Sourdough for the sweet-tooths at the table.
Light Pan Breads & Breakfast Breads ~ Sweet Potato Pecan Bread, Poppy Seed Rolls, Red and Green Chile Brioche, Sticky Orange-Cinnamon Rolls, or Herbed Goat Cheese Bread.
Sweet & Savory Accompaniments ~ Persimmon Spread, Pumpkin Spread, Pear Butter, Tangerine-Campari Marmalade, or Star Anise Honey.
An introduction entitled Bread in Ancient Times & Contemporary Life, highlights bread's fascinating history. In the Ingredients, Techniques, & Sources section, the authors tell you where to acquire such specialty foods as the cheeses, chilis, oils, dried fruits and nuts, flours, yeasts, and various Southwestern ingredients that make their breads so flavorful. They also provide tips on how to properly knead and shape the dough (including a helpful series of photographs demonstrating step-by-step the proper way to shape both round and short loaves). Baking techniques such as toasting nuts, peppercorns, spices, and seeds; peeling and seeding tomatos; and spritzing and steaming the oven to regulate moisture are also discussed.
About the Authors: Mark Miller is the chef and owner of four well-known American restaurants: three Coyote Cafe restaurants in Santa Fe, Las Vegas, and Austin, Texas; and Red Sage in Washington D.C. Miller, who is recognized as one of the nation's experts on chiles and a creator of modern Southwest cuisine, has most recently been awarded the 1996 James Beard Award for Best Southwest Chef. He is also the author of Coyote Cafe, Coyote's Pantry, The Great Chile Book, The Great Salsa Book, and Mark Miller's Indian Market Cookbook, all published by Ten Speed Press.
Andrew MacLauchlan began cooking at the age of 15 and became fascinated with baking and dessert making. He has worked with such acknowledged masters as Noel Comess at Tomcat Bakery in New York, Nancy Silverton at the La Brea Bakery in Los Angeles, and he served as Executive Pastry Chef at Charlie Trotter's in Chicago in 1990. In 1995, Andrew joined Mark Miller at Coyote Cafe, where he continues to recreate the restaurant's breads and desserts by combining the flavors of the region in new ways. He is also the author of New Classic Desserts.
Recipes From Mark Miller's Coyote Cafe
by Mark Miller and Andrew MacLauchlan
176 pages, full-color, 1997
paper, ISBN: 0-89815-862-1
cloth, ISBN: 0-89815-889-3
This page modified February 2007
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