Arizona Highways Heritage Cookbook

Additional Details

Description: This Arizona heritage volume details the food of the territory from the tamales of Montezuma to the State House Stew of Prescott to almost anything grown and cooked before World War I. Like Arizona's colorful canyons, Arizona cooking is carved from layers of the past. It begins with beans, corn, and chiles, and extends to other wild foods which named the State's towns: Ajo (Garlic); Nogales (walnuts); Sonoita (place where corn will grow). 

Here, then, is the stuff the state grew up on, recipes from an ever-changing Arizona. Each recipe comes from a time when food was real, or a time in the state's incredibly varied story. Indian recipes are included in each category: stews, breads, beans -- cooked their ways -- concluding with the natural bounty they did and do use. Their foods are so indigenous to Arizona's heritage that there is no attempt by the author to put them into a separate category. 

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Condition: Good condition. Covers have surface scratches.