Modern Southwest Cuisine
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Language: en
Pages: 232
Pages: 232
Type: BOOK - Published: 1986 - Publisher: Simon & Schuster
Featuring recipes dazzling both in taste and preparation, this is a brilliant nouvelle cuisine interpretation of the foods of the American Southwest. 50 full-co
Language: en
Pages: 148
Pages: 148
Type: BOOK - Published: 2013 - Publisher: Rio Nuevo Publishers
Growing up in Southern Arizona helped form Chef Ryan Clark's brand of cuisine. You take a young, three-time Tucson Iron Chef winner and surround him with the be
Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2003-04-04 - Publisher: Wiley
"Mouthwatering . . . this book's a treat for eye and palate." --Metropolitan Home magazine "Nobody makes a tamale quite like Sedler." --Ruth Reichl Popular feat
Language: en
Pages: 222
Pages: 222
Type: BOOK - Published: 1994-01-31 - Publisher:
Offers nouvelle cuisine versions of traditional dishes of the American Southwest, including appetizers, soups, salads, seafood, poultry, meat, desserts, pickles
Language: en
Pages: 233
Pages: 233
Type: BOOK - Published: 2020-09-22 - Publisher: University of Arizona Press
Drawing on thousands of years of foodways, Tucson cuisine blends the influences of Indigenous, Mexican, mission-era Mediterranean, and ranch-style cowboy food t