Dallas and Houston more in common than most people think at first glance-world-class museums, international business cultures, and thriving restaurant scenes, for starters. So when Pelican Publishing Company decided to expand its popular “Classic Desserts” series of sweet-centric cookbooks into Texas, it chose these two mega-cities as their first Texas locales.

Writer Helen Thompson’s Dallas Classic Desserts came out first, highlighting sweets such as Caramelized Apple Fritters from Fearing’s and Chocolate Pots de Creme from Lola – each one garnished and photographed like a piece of culinary art. And Houston Classic Desserts just hit the bookshelves; written by Texas author and restaurateur Erin Hicks Miller, it delivers nearly 40 dessert recipes from such trailblazing Houston restaurants as Feast, Haven, Backstreet Cafe, and Artista. From unusua l preparations like Almond Cake with Caramelized Figs to traditional sweets like Buttermilk Pecan Pie, Houston Classic Desserts offers the perfect finale to a grand meal. Will San Antonio and Austin edi tions be next? Check your bookstore, on line, or see www.pelicanpub.com.

From the October 2010 issue

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