Description
Book SynopsisRUSA BOOK AND MEDIA AWARD WINNER
MPIBA''s EATING THE WEST AWARD FINALIST
AMERICAN PHOTOGRAPHY 37 WINNER
IPA INTERNATIONAL PHOTOGRAPHY AWARD WINNER
Named one of the best cookbooks of the year by the Arizona Republic, Phoenix New Times, and Arizona Daily Star
Learn how to make Mexican food the Sonoran way!
"Jackie''s delicious 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''s Pati''s Mexican Table
Award-winning photographer and cookbook author Jackie Alpers shares her own inspired recipe creations in this book as well as recipes for her favorite restaurants'' dishes provided by 16 regional chefs, while incorporating the history of the 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 the Tucson area''s most unique Sonoran style 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. This cookbook welcomes you to bring the Sonoran region''s best and most iconic tastes into your own kitchen.
