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Author: Ryan Clark
Publisher: Rio Nuevo Publishers
ISBN: 9781933855912
Category : Cooking
Languages : en
Pages : 148
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Book Description
Growing up in Southern Arizona helped form Chef Ryan Clark's brand of cuisine. You take a young, three-time Tucson Iron Chef winner and surround him with the best the Southwest has to offer and voila! you get Modern Southwest Cooking. Innovative recipes include Prickly Pear Mojito, Yam and Ginger-Jalapeno Pave, California Halibut and Sauteed Succotash, Hanger Steak Chimichurri, and Habanero Creme Brulee.
Author: Ryan Clark
Publisher: Rio Nuevo Publishers
ISBN: 9781933855912
Category : Cooking
Languages : en
Pages : 148
Get Book Here
Book Description
Growing up in Southern Arizona helped form Chef Ryan Clark's brand of cuisine. You take a young, three-time Tucson Iron Chef winner and surround him with the best the Southwest has to offer and voila! you get Modern Southwest Cooking. Innovative recipes include Prickly Pear Mojito, Yam and Ginger-Jalapeno Pave, California Halibut and Sauteed Succotash, Hanger Steak Chimichurri, and Habanero Creme Brulee.
Author: John Sedlar
Publisher:
ISBN: 9780898156508
Category : Cooking
Languages : en
Pages : 222
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Book Description
Offers nouvelle cuisine versions of traditional dishes of the American Southwest, including appetizers, soups, salads, seafood, poultry, meat, desserts, pickles and preserves
Author: John Sedlar
Publisher: Simon & Schuster
ISBN:
Category : Cooking
Languages : en
Pages : 232
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Book Description
Featuring recipes dazzling both in taste and preparation, this is a brilliant nouvelle cuisine interpretation of the foods of the American Southwest. 50 full-color photographs.
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: Marcia Keegan
Publisher: Clear Light Pub
ISBN: 9780940666030
Category : Cooking
Languages : en
Pages : 120
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Book Description
Includes recipes and food lore of both Navajo and Pueblo Indian cultures
Author: Lois Ellen Frank
Publisher: Random House Value Pub
ISBN: 9780517147504
Category : Cookery, American
Languages : en
Pages : 160
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Book Description
Author: Zora Getmansky Hesse
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 72
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Book Description
Aboriginal and modern recipes from many SW tribes. Contains two excellent recipes for Navajo Fry Bread.
Author: Mark Miller
Publisher: Wiley
ISBN: 9780764525674
Category : Cooking
Languages : en
Pages : 0
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Book Description
"Mouthwatering . . . this book's a treat for eye and palate." --Metropolitan Home magazine "Nobody makes a tamale quite like Sedler." --Ruth Reichl Popular features of southwestern and Mexican cooking, tamales--little packages of corn masa dough--are quickly becoming one of America's favorite wrapped foods thanks to the genius of these three chefs. Tamales are inexpensive, easy to prepare, and highly versatile. Best of all, they can be made with all types of fillings and in limitless styles. Try these tempting variations: * Roasted Potato, Garlic, and Sun-Dried Tomato Tamales * Asparagus and Hollandaise Tamales * Caribbean Jerk Shrimp Tamales * Lobster Newburg Tamales * Smoked Salmon Tamales with Horseradish Crema * Arroz con Pollo Tamales * Chicken Tamales with Mole Poblano * Coriander-Cured Beef Tamales with Barbecue-Onion Marmalade * Lamb Tamales with Mint, Black Beans, and Blackened Tomato and Mint Salsa * Mom's Apple Pie tamales * Chocolate Bread Pudding Tamales * And more than 100 other recipes * After tasting these tantalizing recipes, you'll agree it's true that good things do come in small packages.
Author: John Vollertsen
Publisher: Gibbs Smith
ISBN: 9781423601555
Category : Cooking
Languages : en
Pages : 248
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Book Description
This book teaches the basics of cooking and provides recipes that are not only fun, but are a joy to entertain with.
Author: Mark Charles Miller
Publisher:
ISBN: 9780898157598
Category : Cooking
Languages : en
Pages : 248
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Book Description
Offers a collection of recipes for Western fare from the Washington, D.C. restaurant
