By New Times
By Robrt L. Pela
By Lauren Saria and Heather Hoch
By Deborah Sussman
By Robrt L. Pela and Amy Silverman
By Kathleen Vanesian
By Eric Schaefer
By Heather Hoch
Even so, I love Vincent's duck tamales and quesadillas, and it's nice to have the recipes.
The best Arizona cookbook is a surprise. I would never have expected to fall in love with a low-cal cookbook. If the book is any indication of the quality of food and service, a visit to Canyon Ranch in Tucson is probably worth going into a little debt.
Canyon Ranch Cooking is worth every bit of its $40 price tag. The recipes are simple, the ingredient combinations are inspired and flavor is never lost as a result of cutting out a few calories. How about guacamole made with asparagus instead of avocados? Fruit gazpacho? White bean soup with pesto?
These recipes are so good no one will ever know they're eating a healthful meal.
A good cookbook is a treasure to people who like to cook.
Deciding which cookbook to buy isn't always an easy task, because it takes more than a good cook to write an inspired cookbook.
Of course, at least in theory, if you gave an infinite number of chuck-wagon cooks an infinite number of typewriters, one of them would eventually write The Joy of Cooking.
Contact Andy Broder at his online address: email@example.com