Food Studies

Showing 37-42 of 45 items.

Cooking the Wild Southwest

The University of Arizona Press

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.

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Public Produce

The New Urban Agriculture

Island Press
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Chocolate

Pathway to the Gods

The University of Arizona Press

Chocolate: Pathway to the Gods takes readers on a journey through 3,000 years of the history of chocolate. It is a trip filled with surprises. And it is a beautifully illustrated tour, featuring 132 vibrant color photographs and a captivating sixty-minute DVD documentary. Along the way, readers learn about the mystical allure of chocolate ...

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Tucson Cooks!

Primavera Foundation

One of America's top tourist destinations, Tucson also boasts an amazing array of restaurants. Tucson Cooks! highlights the city's gourmet excellence with detailed descriptions, tantalizing menus, and mouth-watering recipes from some of the city's finest eateries.

For four years, Tucson has hosted a series of summer dining ...

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The AiA Gluten and Dairy Free Cookbook

Foreword by Rosemary Kessick; Compiled by Marilyn Le Breton
Jessica Kingsley Publishers

This book contains over 400 gluten and dairy free recipes. An increasing number of people on the autism spectrum are turning to the gluten and casein free diet and finding that many of the more troublesome symptoms are significantly alleviated. Coeliacs, and those with lactose and other intolerances will also find a wealth of useful ideas.

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Beginning with Chiles

Tiengui del Norte Publishing

Chile peppers are the essential ingredient in Mexican and southwestern cooking, but with endless varieties, names, types, and heat scales, chiles can be a challenge. To meet that challenge, Mary Lou and Jim Creechan have prepared a practical guide that tells how to roast, peel, and prepare chile peppers for authentic Mexican salsas, ...

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