Years in the making and emerging from generations of knowledge, “From I’itoi’s Garden” is a book about Tohono O’odham food traditions. This comprehensive and respectful look at the foodways of the Tohono O’odham.
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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 Café Terra Cotta on lists of America's best restaurants.
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Eat Mesquite and More celebrates native food forests of the Sonoran Desert and beyond with over 170 recipes featuring wild, indigenous foods, including mesquite, acorn, barrel cactus, chiltepin, cholla, desert chia, desert herbs and flowers, desert ironwood, hackberry, palo verde, prickly pear, saguaro, wolfberry, and wild greens…
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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.
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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.
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Growing up in southern Arizona helped form Chef Ryan Clark's style of cuisine, and a rock solid education at the Culinary Institute of America solidified it.
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This delightful book is filled with the distinctive regional recipes, family stories and dichos (sayings) that Gallego Thorpe grew up with.
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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.
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Covering quick breads, salads, "savories," yams and sweet potatoes, deserts and beverages, these quick and easy recipes for light meals, parties, game days, hot weather and the occasional snow day are not meant to be "healthy."
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One of America’s top tourist destinations, Tucson also boasts an amazing array of restaurants. Tucson Cooks! highlights the city’s gourmet excellence with detailed descriptions, tantalizing menus, and mouth-watering recipes from some of the city’s finest eateries.
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A collection of recipes from Karen's Wine Country Cafe that were developed over 10 years.
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Recipes straight from the "heart of Mexican cooking"—the Santa Cruz Chili and Spice Company, beloved by chefs and grandmothers alike.
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James Beard award-winning chef Janos Wilder offers more than 30 recipes for delicious chiles rellenos, ranging in complexity to suit beginning and expert home cooks alike.
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Recipes and lore from El Charro Café, a Tucson landmark famous for its vibrant, fresh Mexican food.
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The colorful history of El Charro Café and the 150 recipes for vibrant, exciting Mexican food make this book as unique and entertaining as the 80-year-old restaurant itself.
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In her unique, beautiful cookbook Carolyn Niethammer has collected 56 enticing international recipes for the succulent fruit and tender green pads (or "nopalitos") of the prickly pear…
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