Arizona : Home-Style Meals from the Desert Southwest
Overview
Description
Arizona has been feeding people for four thousand years, which gives it a perspective on the subject that most American food cultures cannot match.
In this tenth book of the 50 States Gathering Table series, Waverly Finch moves through the full breadth of the Desert Southwest - from the Sonoran hot dog carts of Tucson's South Sixth Avenue to the fry bread traditions of the Navajo Nation, from the chimichanga that El Charro Café invented in the 1920s to the tepary beans the Tohono O'odham have cultivated in the Sonoran Desert for a thousand years, from the mesquite-smoked beef ribs of Arizona's cattle ranches to the prickly pear pie that tastes like nothing else in American baking. These 50 recipes are the honest food of a state whose culinary traditions run deeper than almost anywhere else in the country.
Make a Sonoran hot dog the way the vendors on South Sixth Avenue in Tucson have been making it since the 1980s - bacon-wrapped, bolillo bun, pinto beans, crema, and a specific sequence of toppings that adds up to something entirely its own. Fry a cheese crisp the way Tucson's Mexican-American restaurants have served it for decades and try to explain it to someone who has never been to Arizona. Braise a pot of carne adovada in dried ancho and guajillo chile until the pork is falling apart and the color of a desert sunset. Make Navajo lamb stew with juniper and corn, fry bread from the survival food that became a symbol, and blue corn atole from the Hopi tradition that has been continuous in this landscape for over a thousand years.
Tucson is the only city in the United States designated a UNESCO Creative City of Gastronomy. This book is a small part of why.
50 recipes. Four thousand years of food. Pull up a chair.
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Details
- ISBN-13: 9798161803110
- ISBN-10: 9798161803110
- Publisher: Independently Published
- Publish Date: October 2026
- Dimensions: 9 x 6 x 0.41 inches
- Shipping Weight: 0.54 pounds
- Page Count: 178
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