Cakes and cowpokes: New desserts from the old Southwest
A message to jaded gourmands: Manhattan pastry chef Brachman will wake up those taste buds with wacky, innovative, and startling flavor combinations derived from southwest cuisine. The more than 100 recipes call for some exotic ingredients as well as a certain degree of baking skill. Yet he intersperses them with humor and professional tips, such that even those readers unfamiliar with classic crusts will feel at home.Barbara Jacobs