Filled with a mélange of flavors, the latest homage to Texas cuisine from authors Helen Thompson and Janice Shay focuses on the amazing variety of sweet treats to be found in San Antonio. Page after page of simple yet delectable desserts, accompanied by color photographs, whet the reader’s appetite. The authors deliver the best treats San Antonio has to offer, which are influenced by central Texas’ immigrants from Germany, Ireland, France, Spain, and Latin America.
Included are recipes from favorite restaurants across the city such as Tres Leches Cake from Acenar, Banana Crème Brulee from the Fig Tree, Sweet Potato Pecan Pie from Sandbar Fish House & Market, and dozens of others. Featured restaurants include Ernesto’s, Azuca Nuevo Latino, the Guenther House, Bin 555, Biga on the Banks, and more. Easy-to-follow recipes are enhanced by historical notes and luscious photographs.
About the Authors
Helen Thompson was the city editor for Metropolitan Home
magazine. She has also worked for TRIBEZA
magazine in Austin, Texas, and Texas Monthly.
She is the author of Dallas Classic Desserts
and The Big Texas Steakhouse Cookbook
both available from Pelican. She resides in Austin, Texas.
Janice Shay develops and produces illustrated books, including cookbooks, art, garden, gift books, and children’s books. She has worked with Pelican on several books including Charleston Classic Desserts, Savannah Classic Seafood, and The Big Texas Steakhouse Cookbook. She has received the Comstock Award for her design work. Shay lives in Savannah, Georgia.
About the Photographer
Robert M. Peacock, a well known Dallas photographer, is recognized for being able to capture the beauty and appeal of food for top cookbooks and magazines. His work has appeared in numerous magazines and books including Pelican’s Dallas Classic Desserts and The Big Texas Steakhouse Cookbook. He is thrilled to call Dallas, Texas home.
SAN ANTONIO CLASSIC DESSERTS
By Helen Thompson and Janice Shay
Photographs by Robert M. Peacock
COOKING / Regional & Ethnic / American / Southern States
COOKING / Courses & Dishes / Desserts
96 pp. 8 1/2 x 8 1/2
100 color photos Index