License to Cook Arizona Style

Overview

License to Cook Arizona Style, in the popular recipe-card file size Stocking Stuffer format, is chock-full of the best recipes and notes about the best of Arizona in the heart of the Southwest. The cover features art depicting a license of The Grand Canyon State done by Diane Heusinkveld. The recipes were compiled by Dianna Stevens, a freelance writer from Charlotte, North Carolina. Also included are recipes from Chefs of Tucson, collected by ...
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(Spiral Bound - REV)
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Overview

License to Cook Arizona Style, in the popular recipe-card file size Stocking Stuffer format, is chock-full of the best recipes and notes about the best of Arizona in the heart of the Southwest. The cover features art depicting a license of The Grand Canyon State done by Diane Heusinkveld. The recipes were compiled by Dianna Stevens, a freelance writer from Charlotte, North Carolina. Also included are recipes from Chefs of Tucson, collected by Melinda Bradnan, Cedar Rapids, Iowa.

License to Cook Arizona Style includes a information on the state history and a section sampling some Arizona Sites, a valuable guide for anyone interested in touring the area. The section includes information on state parks and public preserves, information on the Grand Canyon, local dining and much more! Also included is a section on American-Indian Reservations and Food. License to Cook Arizona Style is a must for tourists and chefs alike!

The Western specialties included in this book are wonderful! Despite its desert climate, Arizona produces a surprising array of foods. The recipes in this section make use of pecans, chilies, corn, beef and fruit indigenous to the area. Cool off with a Lemon-Lime Shake! Lunch on a Cantaloupe-Avocado Salad. Try the Campfire Steaks on your next outdoor adventure! The Beef Enchiladas with Blue Corn Bread make for a delicious meal for family and friends! Top the dinner off with an Arizona Apple Cake.

License to Cook Arizona Style is excellent for personal collections and as a memento of Arizona. Recipes include fresh orangeade, jalapeno cheese dip, topopo, chili con carne, campfire steaks, cowboy beans, chimichangas, Navajo fry bread, and pecan wafers.

Spiral bound, 5-1/2 x 3-1/2", 174 pages.
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Product Details

  • ISBN-13: 9781932043006
  • Publisher: Penfield Books
  • Publication date: 8/21/2002
  • Format: Spiral Bound
  • Edition description: REV
  • Pages: 174
  • Sales rank: 1,392,485
  • Product dimensions: 3.68 (w) x 5.46 (h) x 0.32 (d)

Recipe

Campfire Steaks p.64

4 rib-eye steaks, 1 inch thick
1/2 teaspoon olive oil
2 tablespoons white wine
2 tablespoons soy sauce
1 tablespoon minced garlic
1 teaspoon chopped green chiles or a dash of hot chile sauce
Combine all ingredients in a plastic bag. Seal tightly and marinate overnight. Grill steaks over medium-hot coals until done or cook in a heavy frying pan, about 5 to 7 minutes per side.
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