INTERNATIONAL PHOTOGRAPHY AWARD * RUSA BOOK AND MEDIA AWARD * READING THE WEST NOMINEE Named one of the best cookbooks of the year by The Arizona Republic * Phoenix New Times * Arizona Daily Star
"Jackie's book takes me back to Tucson, with each incredibly delicious recipe, tied to stories and wonderful characters. It will connect you to the one and only place that Tucson is. What a delight!" --Pati Jinich, Chef, Cookbook author and host of PBS Pati's Mexican Table
A collection of delicious recipes from local restaurant experts and the author’s own original recipes, all inspired by the rich culture of Southern Arizona.
A cookbook dedicated to the foods inspired by the region’s beauty and diversity, Taste of Tucson discovers through recipes and photos the unique mix of cultures that create Southern Arizona’s incredible cuisine. Award-winning photographer and cookbook author Jackie Alpers shares her own inspired food creations in this book as well as her favorite restaurants’ dishes, while incorporating the history of the Sonora region, the mysticism and lore, and how it has contributed to the food of the people who live there. Building from tried-and-true basics and tutorials on tacos, enchiladas, carne asada, and huevos rancheros, she divulges secrets to making Sonora’s most unique savories and sweets, including Chicken Mole Amarillo, Adobo Pulled Pork, Red Pozole, Dark Chocolate and Coffee Figgy Pudding Cakes, and more.
For cooks of all levels, from anywhere in the world who loves to dine on this Southwestern region’s foods, this cookbook welcomes you to bring Sonora’s best and most iconic tastes into your own kitchen.
|Publisher:||West Margin Press|
|Product dimensions:||7.70(w) x 9.30(h) x 0.80(d)|
About the Author
Table of Contents
My Story 7
About the Cuisine of Tucson 8
Tucson History & Timeline 10
Sonoran-Style Staples 13
Salsas, Dips & Toppings 39
Beans, Rice & Calabacitas 55
Breakfast Anytime 69
Soups & Salads 85
Main Dishes 111
Street Snacks at Home 151
"For this book, I collected recipes from local chefs whose recipes are excellent examples of Sonoran cuisine. Some are local classics and old favorites, some are new. All are outstanding representations of Sonoran cuisine at this time, and in this place.
And, because I am a 98.6% Ashkenazi Jew (thanks 23andMe!) from Ohio, I like smoked fishes and knishes and kugel. I also like Cincinnati chili, and chicken fingers. And I like hot dogs – a lot.
This book is about how the evolution of food culture in my community inspired me. I’d like for this book to be a jumping off point in your own cultural evolution and I’m hoping these recipes and ideas inspire you to invent your own recipe creations."