Taste of Tucson: Sonoran-Style Recipes Inspired by the Rich Culture of Southern Arizona Hardcover – Illustrated, April 20, 2020 by Jackie Alpers

Description

Author: Alpers Jackie

Brand: West Margin Press

Edition: Illustrated

Format: Illustrated

Package Dimensions: 22x242x640

Number Of Pages: 192

Release Date: 21-04-2020

Details: Product Description
RUSA BOOK AND MEDIA AWARD WINNER * EATING THE WEST AWARD FINALIST * AMERICAN PHOTOGRAPHY 37 WINNER * IPA INTERNATIONAL PHOTOGRAPHY AWARD WINNER Named one of the best cookbooks of the year by
T
he Arizona Republic * Phoenix New Times * 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 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.
Review
Read the reviews:

“Homey and yet polished, this small gem delivers a flavorful journey through southern Arizona cuisine. Bright, vivid photos and rich context convey the unique culture and spark any appetite.  A glossary of pantry items, cheese, and most importantly peppers, round out this title, that while specific to a region, will be a pleasure to all. Barrio Sonoran Sourdough Bread with Pistachio Compound Butter is a treat.”
2021 RUSA Book and Media Awards

”
Jackie’s Happy Plate blogger Alpers celebrates the cuisine of Tucson, Ariz., in this informative debut cookbook. Much of the fare is heavily inspired by Sonoran-style Mexican cuisine, and there are plenty of classics on offer, such as chunky guacamole, arroz con pollo, and Mexican street corn. Other tempting dishes include caldo de queso (potato and cheese soup), calabacitas con queso (cheesy squash with corn and tomatoes), and Sonora-style pico de gallo (fresh fruit and vegetables seasoned with chili and lime). Alpers also includes her own fun fusions, like matzalbondigas (she swaps the meatballs in the soup for matzo balls), and a Thai-Mex slaw spiked with a serrano chile. She also includes visual glossaries and helpful descriptions of staple ingredients, such as fresh and dried chiles (for ancho chilis, she writes, “Dried poblano chile with a sweet, fruity flavor and a mild heat level”) and Mexican-style cheese (cotija, she notes, is “crumbly and salty like grated parmesan”). Along the way, Alpers provides a history of Tucson and considers how the region’s past has influenced its cuisine (for the Cod Tlalpeño with chickpeas, she writes, “Chickpeas were introduced by the Spanish into the Southwest along the Rio Grande by 1630″). Fans of Southwestern cuisine will appreciate this flavorful recipe collection.”
Publishers Weekly (Featured Review)

“A love letter to Tucson and Sonoran food, food photographer Jackie Alpers takes us not only through southern Arizona cuisine, but also to her favorite spots in the Old Pueblo. The book also notes the culinary influence of the Tohono O’odham people on Tucson. Pandemic bread hobbyists can learn how to make award-winning baker Don Guerra’s Barrio Sonoran Sourdough Bread, a three-day labor of love with local ingredients, or pistachio compound butter, a recipe from chef Bruce Yim of Hacienda Del Sol Guest Ranch Resort. Alpers also shares her personal touches, such as the time she was inspired by Passover to make Matzalbondigas, her version of Spanish-style meatballs. Tucson’s food sce