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Sedona Table: Recipes from the Top Restaurants of the Red Rock Region
     

Sedona Table: Recipes from the Top Restaurants of the Red Rock Region

by Erika Finch, Debbie Weinkauff (Photographer)
 

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Sedona. Arizona’s breathtaking Red Rock country has become shorthand for a state of mind—natural, spiritual, creative, luxurious, blissful—that finds an easy affinity with and satisfying expression in food. A community of seasoned and young chefs inspired by this landscape are creating menus that bring a taste of the area’s magic to the dinner

Overview

Sedona. Arizona’s breathtaking Red Rock country has become shorthand for a state of mind—natural, spiritual, creative, luxurious, blissful—that finds an easy affinity with and satisfying expression in food. A community of seasoned and young chefs inspired by this landscape are creating menus that bring a taste of the area’s magic to the dinner table—menus characterized by a natural, southwestern flavor that surfaces in eye-opening ways and incorporates organic meats, fresh fish, wild game, locally grown seasonal produce, and fresh herbs. The Sedona Table brings this emerging culinary scene into every kitchen by profiling twelve of the most prestigious area restaurants and chefs, accompanied by beautiful color photos. Each chef provides five of his or her favorite recipes, among them such delights as Apricot and Grand Marnier Truffle Squares and Dungeness Crab with Yucca Root.

Editorial Reviews

Sedona, Arizona, is known worldwide for its majestic red sandstone formations, its numerous arts festivals, and its restaurants. That a desert community of 11,000 souls could foster and support one of the most alluring culinary environments in the nation might sound surprising, but that sense of incongruity lifts when one samples this combination cookbook/guidebook. Sedona Monthly associate editor and publisher Erike Ayn Finch and Debbie Weinkauff introduce 12 of the most praiseworthy restaurants in the area with profiles, photographs, and recipes. If your skepticism still lingers, sample the Apricot and Grand Marnier Truffle Squares, the Pear Margarita Crème Brûlée, or the Mesquite-Grilled Alaskan King Salmon with Leek-Gruyère Tart.

Product Details

ISBN-13:
9780762748518
Publisher:
Rowman & Littlefield Publishers, Inc.
Publication date:
03/17/2009
Edition description:
First Edition
Pages:
192
Product dimensions:
10.06(w) x 8.82(h) x 0.81(d)

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Meet the Author

Erika Ayn Finch, associate editor of Sedona Monthly since 2005, has interviewed numerous top Sedona chefs and spent many an evening savoring the local cuisine. Debbie Weinkauff is publisher of Sedona Monthly, where her photographs regularly appear and where her design work has won the magazine two Ozzie awards.

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