Arizona Heritage Cookbook
Author | : Arizona Cactus-Pine Girl Scout Council. Cookbook Committee |
Publisher | : |
Total Pages | : 202 |
Release | : 1975 |
Genre | : Cooking, American |
ISBN | : |
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Author | : Arizona Cactus-Pine Girl Scout Council. Cookbook Committee |
Publisher | : |
Total Pages | : 202 |
Release | : 1975 |
Genre | : Cooking, American |
ISBN | : |
Author | : Louise DeWald |
Publisher | : Arizona Highways Books |
Total Pages | : 180 |
Release | : 1988 |
Genre | : Cooking |
ISBN | : |
Says author DeWald: "Cooking, like love, must be shared. This isn't a recipe collection. It is a history-of-life cookbook" -- the result of over thirty years of exploring the culinary scene of the cooking fires of Arizona.
Author | : Carolyn Niethammer |
Publisher | : University of Arizona Press |
Total Pages | : 233 |
Release | : 2020-09-22 |
Genre | : Cooking |
ISBN | : 0816538891 |
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. Both family supper tables and the city’s trendiest restaurants feature native desert plants and innovative dishes incorporating ancient agricultural staples. Award-winning writer Carolyn Niethammer deliciously shows how the Sonoran Desert’s first farmers grew tasty crops that continue to influence Tucson menus and how the arrival of Roman Catholic missionaries, Spanish soldiers, and Chinese farmers influenced what Tucsonans ate. White Sonora wheat, tepary beans, and criollo cattle steaks make Tucson’s cuisine unique. In A Desert Feast, you’ll see pictures of kids learning to grow food at school, and you’ll meet the farmers, small-scale food entrepreneurs, and chefs who are dedicated to growing and using heritage foods. It’s fair to say, “Tucson tastes like nowhere else.”
Author | : Dorothy Tegeler |
Publisher | : |
Total Pages | : 180 |
Release | : 1994-10 |
Genre | : Education |
ISBN | : 9780935182781 |
Author | : Historical League |
Publisher | : |
Total Pages | : |
Release | : 2018-02-15 |
Genre | : |
ISBN | : 9780692950241 |
Tastes & Treasures II is a colorful souvenir of the Southwest that's part cookbook, part history book and all Arizona. You'll find recipes from the Grand Canyon's Harvey House at Bright Angel Lodge, Bisbee's Cafe Roka and Kai at Wild Horse Pass as well as recipes from Historymakers, including The Honorable Jon Kyl, columnist Erma Bombeck and Ambassador/astronaut Barbara Barrett. Cherished Legacy Recipes contain history and recipes from some of Arizona¿s original families.
Author | : Dorothy McConachie |
Publisher | : Rowman & Littlefield |
Total Pages | : 234 |
Release | : 2000 |
Genre | : Cookery |
ISBN | : 155622785X |
A patch work quilt of thirteen unique ethnic groups who poured their soups and stews into the Amercian melting pot- we read about cultures and food that have made Texas such a versatile state.
Author | : |
Publisher | : |
Total Pages | : 0 |
Release | : 2007 |
Genre | : Cookbooks |
ISBN | : 9780976836308 |
Presents recipes from various renowned restaurants in Arizona.
Author | : Michael W. Twitty |
Publisher | : HarperCollins |
Total Pages | : 504 |
Release | : 2018-07-31 |
Genre | : Cooking |
ISBN | : 0062876570 |
2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
Author | : |
Publisher | : |
Total Pages | : |
Release | : 2006 |
Genre | : Cooking |
ISBN | : |
A cookbook featuring photos from the Eastern Arizona Museum, and biographical sketches of museum staff contributors.