Best of the Best from Arizona Cookbook
Edited by Gwen McKee and Barbara Moseley
Publisher: Quail Ridge Press (2000)

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From the Book Cover:
Painted on a canvas of tastes as varied as its landscape, as colorful as its deserts, as grand as its canyons, Arizona's unique culinary experience is captured within the pages of this cookbook.

Over 400 delicious recipes from sixty-five of the leading cookbooks from the Grand Canyon State are blended with photographs, interesting facts, original illustrations and a catalog of contributing cookbooks to create this remarkable collection of Arizona's favorite cooking. From Loaded Nachos to Prickly Pear Jelly, from Coyote Caviar to Pineda's Wake-up Huevos Rancheros, from Real Mexican Tacos, to Chocolate Tacos Filled with Hazelnut-Chocolate Mousse, this fabulous cookbook displays a rainbow of tastes, every one of which is a chosen favorite!

Bold, surprising, uniquely Southwestern...these Grand Canyon State recipes truly deserve to be called the Best of the Best.

Best of the Best from Arizona is one of thirty volumes in Quail Ridge Press' acclaimed Best of the Best State Cookbook Series—continuing the tradition of Preserving America's Food Heritage.

 

About the Editors:
For decades, Quail Ridge Press has been collecting and publishing classic recipes from every corner of the country. The goal of this quest is to Preserve America's Food Heritage. The editors, Gwen McKee and Barbara Moseley have sought out the leading cookbooks within a a state, and then selected the most popular recipes from these cookbooks to produce the different volumes in Quail Ridge Press' acclaimed Best of the Best State Cookbook Series.

 

Spiral Bound Paperback. 286 pages.

Please Note: This title is on backorder until further notice.