Savor Arizona Cookbook PDF Download

Author: Chuck Johnson
Publisher: Wilderness Adventures Press
ISBN: 9781932098273
Category : Cooking
Languages : en
Pages : 244

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Book Description
Wilderness Adventures' Savor Arizona reveals recipes from chefs at acclaimed restaurants in the region.

Author: Carolyn Niethammer
Publisher: University of Arizona Press
ISBN: 0816538891
Category : Cooking
Languages : en
Pages : 233

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Book Description
Drawing on thousands of years of foodways, Tucson cuisine blends the influences of Indigenous, Mexican, mission-era Mediterranean, and ranch-style cowboy food traditions. This book offers a food pilgrimage, where stories and recipes demonstrate why the desert city of Tucson became American’s first UNESCO City of Gastronomy. Both family supper tables and the city’s trendiest restaurants feature native desert plants and innovative dishes incorporating ancient agricultural staples. Award-winning writer Carolyn Niethammer deliciously shows how the Sonoran Desert’s first farmers grew tasty crops that continue to influence Tucson menus and how the arrival of Roman Catholic missionaries, Spanish soldiers, and Chinese farmers influenced what Tucsonans ate. White Sonora wheat, tepary beans, and criollo cattle steaks make Tucson’s cuisine unique. In A Desert Feast, you’ll see pictures of kids learning to grow food at school, and you’ll meet the farmers, small-scale food entrepreneurs, and chefs who are dedicated to growing and using heritage foods. It’s fair to say, “Tucson tastes like nowhere else.”

Author: Carolyn J. Niethammer
Publisher:
ISBN: 9780816529193
Category : Cooking
Languages : en
Pages : 0

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Book Description
Over the last few decades, interest in eating locally has grown quickly. From just-picked apples in Washington to fresh peaches in Georgia, local food movements and farmer’s markets have proliferated all over the country. Desert dwellers in the Southwest are taking a new look at prickly pear, mesquite, and other native plants. Many people’s idea of cooking with southwestern plants begins and ends with prickly pear jelly. With this update to the classic Tumbleweed Gourmet, master cook Carolyn Niethammer opens a window on the incredible bounty of the southwestern deserts and offers recipes to help you bring these plants to your table. Included here are sections featuring each of twenty-three different desert plants. The chapters include basic information, harvesting techniques, and general characteristics. But the real treat comes in the form of some 150 recipes collected or developed by the author herself. Ranging from every-day to gourmet, from simple to complex, these recipes offer something for cooks of all skill levels. Some of the recipes also include stories about their origin and readers are encouraged to tinker with the ingredients and enjoy desert foods as part of their regular diet. Featuring Paul Mirocha’s finely drawn illustrations of the various southwestern plants discussed, this volume will serve as an indispensible guide from harvest to table. Whether you’re looking for more ways to prepare local foods, ideas for sustainable harvesting, or just want to expand your palette to take in some out-of-the-ordinary flavors, Cooking the Wild Southwest is sure to delight.

Author: Carolyn J. Niethammer
Publisher: Rio Nuevo Pub
ISBN: 9781887896566
Category : Cooking
Languages : en
Pages : 120

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Book Description
Those bristly cactus spines are guarding something really good to eat.

Author: Barbara Pool Fenzl
Publisher: Cooper Square Pub
ISBN: 9780873588829
Category : Cooking
Languages : en
Pages : 0

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Book Description
In a true masterpiece that pays homage to her Southwest home, chef and author Barbara Pool Fenzl presents more than 150 original recipes that burst with the colors, textures, and flavors of the region--plus complete seasonal menus.

Author: Donna Nordin
Publisher: Astolat Books
ISBN:
Category : Cooking
Languages : en
Pages : 176

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Book Description
In her first cookbook, chef and restaurateur Donna Nordin brings together 85 recipes for the food that has earned her national acclaim and repeatedly landed Cafe Terra Cotta on lists of America's best restaurants. Copyright © Libri GmbH. All rights reserved.

Author: Erin French
Publisher: Clarkson Potter
ISBN: 0553448439
Category : Cooking
Languages : en
Pages : 258

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Book Description
An evocative, gorgeous four-season look at cooking in Maine, with 100 recipes No one can bring small-town America to life better than a native. Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she now helms her restaurant, The Lost Kitchen, in a historic mill in the same town, creating meals that draw locals and visitors from around the world to a dining room that feels like an extension of her home kitchen. The food has been called “brilliant in its simplicity and honesty” by Food & Wine, and it is exactly this pure approach that makes Erin’s cooking so appealing—and so easy to embrace at home. This stunning giftable package features a vellum jacket over a printed cover.

Author: Blanche Johnson
Publisher: Wilderness Adventures Press
ISBN: 9781932098051
Category : Cooking
Languages : en
Pages : 242

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Book Description
A location map, culinary glossary, and list of sources for hard-to-find ingredients complements the more than 130 select recipes from Washington's premier restaurants.

Author: Chuck Johnson
Publisher: Wilderness Adventures Press
ISBN: 9781932098075
Category : Cooking
Languages : en
Pages : 236

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Book Description
"Savor Colorado Mountains & Western Slope Cookbook" features select recipes for entrees, appetizers, and desserts from Colorado's premier restaurants, along with photographs, descriptions, and historical information about each establishment.

Author: Chuck Johnson
Publisher: Wilderness Adventures Press
ISBN: 9781932098082
Category : Cooking
Languages : en
Pages : 260

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Book Description
Savor Greater Seattle offers a sample of the local experience with a variety of cuisine that reflects the diversity of the area. Half cookbook, half restaurant guide, it includes historical photographs and information about the premier restaurants.