Flavors of the Southwest - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Flavors of the Southwest write by . This book was released on . Flavors of the Southwest available in PDF, EPUB and Kindle.
Flavors of the Southwest
Flavors of the Southwest - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Flavors of the Southwest write by Gloria Chadwick. This book was released on 2004. Flavors of the Southwest available in PDF, EPUB and Kindle.
Cooking the Wild Southwest
Cooking the Wild Southwest - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Cooking the Wild Southwest write by Carolyn J. Niethammer. This book was released on 2011. Cooking the Wild Southwest available in PDF, EPUB and Kindle. Over the last few decades, interest in eating locally has grown quickly. From just-picked apples in Washington to fresh peaches in Georgia, local food movements and farmer’s markets have proliferated all over the country. Desert dwellers in the Southwest are taking a new look at prickly pear, mesquite, and other native plants. Many people’s idea of cooking with southwestern plants begins and ends with prickly pear jelly. With this update to the classic Tumbleweed Gourmet, master cook Carolyn Niethammer opens a window on the incredible bounty of the southwestern deserts and offers recipes to help you bring these plants to your table. Included here are sections featuring each of twenty-three different desert plants. The chapters include basic information, harvesting techniques, and general characteristics. But the real treat comes in the form of some 150 recipes collected or developed by the author herself. Ranging from every-day to gourmet, from simple to complex, these recipes offer something for cooks of all skill levels. Some of the recipes also include stories about their origin and readers are encouraged to tinker with the ingredients and enjoy desert foods as part of their regular diet. Featuring Paul Mirocha’s finely drawn illustrations of the various southwestern plants discussed, this volume will serve as an indispensible guide from harvest to table. Whether you’re looking for more ways to prepare local foods, ideas for sustainable harvesting, or just want to expand your palette to take in some out-of-the-ordinary flavors, Cooking the Wild Southwest is sure to delight.
Flavors of the Southwest
Flavors of the Southwest - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Flavors of the Southwest write by Robert Oser. This book was released on 1998. Flavors of the Southwest available in PDF, EPUB and Kindle. Southwestern cuisine is a fusion of Spanish and Native American ingredients and cooking methods with the addition of cooking styles styles brought by immigrants to the US in the late 1800s and early 1900s. This text breaks down the limits of how Southewestern cuisine is defined and offers ideas for healthy recipes that are easy to prepare, including; rattlesnake chili, baked polenta with black beans, Southwest potato fritters, and Vegan Mole.
A Desert Feast
A Desert Feast - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook A Desert Feast write by Carolyn Niethammer. This book was released on 2020-09-22. A Desert Feast available in PDF, EPUB and Kindle. 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.”
