Sonoran-Style Recipes Inspired by the Rich Culture of Southern Arizona
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A collection of delicious Sonoran-style recipes from local restaurant experts and the author’s own original recipes, all inspired by the rich culture of Southern Arizona.
A cookbook dedicated to the foods inspired by the region’s beauty and diversity, Taste of Tucson discovers through recipes and photos the unique mix of cultures that create Southern Arizona’s incredible Sonoran-style cuisine. 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, 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 who loves to dine on this Southwestern region’s foods, this cookbook welcomes you to bring the Sonoran region’s best and most iconic tastes into your own kitchen.
“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
Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts
Sprinkles! is a fun and kind of weirdly wonderful, whimsical book, and I believe it’s the first cook book dedicated entirely to the appreciation and understanding of sprinkles. I hope you all love it! In celebration of the book release, The Food Network has published the recipe for the sprinkles covered rainbow layer cake featured on the cover. Here’s the official cookbook trailer by Sundance award winning filmmaker Jason Willis:
Here’s a photo of my sweet cat Nova celebrating with a Sprinkles! Martini. (She declined to drink it.)
There’s been a ton of fantastic press about the book, including articles from: Food Network.com, The Food Network, Taste of Home Magazine, Parade Magazine, Leite’s Culinaria, The New Jersey Star-Ledger, The Sun Journal, Library Journal, The Daily Meal, BuzzFeed Food, Delish, Bakepedia, The Cake Journal, Cupcake Rehab, Yum Sugar & Chaat Magazine. Visit The Official Sprinkles! Facebook Page and the News & Press section of this website for a full list with links.