Average Reviews:
(More customer reviews)This book does with ingredients what one would never think to do. Not only that the author manages to make it simple. Who can resist a book that make a desert extraordinare, in ways that no other has thought that would be possible. I would say take a chance, buy this book and surprise yourself first and then those you want to respect you differently than they have ever respected anybody before in the kitchen. I promise you, you will stand out, in the best possible ways.
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The Museum of New Mexico Foundation serves up the third in this celebrated series of cookbooks with Dulcé: Desserts from Santa Fe Kitchens and delectable recipes that infuse the unique flair of Santa Fe to classic favorites. Taken from the distinctive kitchens and homes of Santa Fe, these sweet treats blend Southwestern flavors with traditional confections from various cultures to create exciting-sometimes surprising-dishes, including Piña Colada Cheesecake, Southwestern Harvest Pumpkin Cheesecake, 1800s Baked Fudge, Chocolate-Espresso Lava Cake with Espresso Whipped Cream, Cinnamon Ganache Tart, Chewy Chocolate Gingerbread Cookies, Mocha Pots de Crème, and more.
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