^
Keep New Times Free
4
| Recipes |

Hit the Kitchen With These Seven Arizona Cookbooks

A copy of 100 Years, 100 Chefs, 100 Recipes in its natural habitat.EXPAND
A copy of 100 Years, 100 Chefs, 100 Recipes in its natural habitat.
MMPR Marketing

Looking for a new recipe, trying to eat healthy, or surprising your family with a homemade meal? Here are seven Arizona cookbooks to consider adding to your bookshelf — or better yet, your kitchen counter.

100 Years, 100 Chefs, 100 Recipes

By Nikki Buchanan, Michele Laudig, and Dawson Fearnow


If you're a true Arizona foodie, you'll likely find a new favorite recipe by a local chef within the pages of 100 Years, 100 Chefs, 100 Recipes. Try Chris Newstrom's (of Postino and Joyride Taco Shop) famous fondue recipe. Aurore de Beauduy of Vogue Bistro shares her crepe of lamb and vegetable torte technique. Or take on Josh Hebert's (now of Hot Noodles, Cold Sake) chicken terrine. There is also a recipe for Tucson mole and Sedona-style raspberry plum ribs. This Southwestern culinary journey is complete with full color photographs.

Chris Bianco shares his Italian cooking secrets in his cookbook.EXPAND
Chris Bianco shares his Italian cooking secrets in his cookbook.
David Loftus

Bianco: Pizza, Pasta, and Other Food I Like

By Chris Bianco


James Beard Award-winning chef Chris Bianco has topped many best lists not only in Arizona, but around the country. In his cookbook, Bianco: Pizza, Pasta, and Other Food I Like, he shares recipes for his famous pizza pies — like his personal favorite Sonny Boy with tomato sauce, mozzarella, salami, and Gaeta olives. But this cookbook isn't just a love letter to Bianco's pies. It also includes strategies and techniques for the novice cook to make sauce, dough, or homemade pasta at home. Those who like to experiment with Italian food will definitely be highlighting and revisiting the pages of his cookbook for meals to come.

An e-cookbook with multiple, easy-to-follow holiday recipes from Arizona chefs.
An e-cookbook with multiple, easy-to-follow holiday recipes from Arizona chefs.
one n ten

Now Serving: Everyone

By Christopher Gross, Bernie Kantak, Tandy Peterson, Jeremy Pachecho, and Gio Osso

If you like to think Christmas in July is a thing, or love to plan your holiday menu in advance, check out Now Serving: Everyone. The intent of this e-cookbook is twofold — present the holiday recipes from 15 award-winning chefs (many from Arizona) while donating proceeds to LGBTQ+ youth between 11 and 24. Some of the fun recipes include the famed Original Chopped Salad from Citizen Public House. Most of the recipes are simple so kids, teens, and young home cooks in particular could potentially re-create these chef-inspired entrees at home.

Smoking Meat Made Easy by Amanda Mason covers the basics of backyard meat smoking.EXPAND
Smoking Meat Made Easy by Amanda Mason covers the basics of backyard meat smoking.
Lauren Cusimano

Smoking Meat Made Easy

By Amanda Mason


Former Phoenix New Times contributor Amanda Mason is now a published author. Her 2020 book Smoking Meat Made Easy is like the 101 of backyard meat smoking. Proteins include beef, pork, poultry, lamb, fish, and other seafoods, and recipes work with whatever smoker you’ve got back there. Checklists and instructions are well-organized and clear, while the entire last chapter covers sides, sauces, rubs, and marinades (we see you, smoked cherry tomatoes with basil and goat cheese).

Sonoran-style recipes are highlighted in Jackie Alpers' cookbook.
Sonoran-style recipes are highlighted in Jackie Alpers' cookbook.
West Margin Press

Taste of Tucson: Sonoran-Style Recipes Inspired by the Rich Culture of Southern Arizona

By Jackie Alpers


If you're looking for niche, Arizona-specific cuisine, Jackie Alpers focuses on Tucson-style Mexican favorites in Taste of Tucson: Sonoran-Style Recipes Inspired by the Rich Culture of Southern Arizona. Recipes include her chicken mole Amarillo recipe, a less sweet yet nuttier version of the classic Sonoran dish. Also, she includes pantry staples that are a must for this kind of cooking. Think chiltepin peppers, dried Mexican oregano, and masa flour. There are also recipes for tacos, enchiladas, carne asada, huevos rancheros, and of course dessert, meaning her dark chocolate coffee pudding cake.

Hit the Kitchen With These Seven Arizona Cookbooks
Figure 1 Publishing

Phoenix Cooks: Recipes from the City’s Finest Chefs

By Christina Barrueta


Any fan of the current Phoenix food scene would be delighted to flip through all 264 pages of Phoenix Cooks: Recipes from the City’s Finest Chefs. The book catalogs 98 recipes from Valley chefs. Think Korean fried chicken tacos from Chef Richard Hinojosa of CRUjiente Tacos. Or Mesquite Chocolate Chip Cookies from Chef Country Velador of Super Chunk Sweets & Treats. The food-photo-heavy, hyper-local cookbook was written by Christina Barrueta, a.k.a. Write On Rubee, also the author of Arizona Wine: A History of Perseverance and Passion.

I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

Scott Conant — celebrity chef behind Mora Italian and cookbook author.
Scott Conant — celebrity chef behind Mora Italian and cookbook author.
Scott Conant

The Scarpetta Cookbook

By Scott Conant

Chef Scott Conant has a storied career spanning 30 years. He has opened well-known restaurants and has frequently appeared on Food Network's Chopped as well on Bravo's Top Chef. His connection to Phoenix began in 2017 when he opened the modern Italian restaurant Mora. It was then only natural to pen his expertise in a cookbook. The Scarpetta Cookbook is separated by courses, and the instructions are easy to follow (there are even wine pairings for each dish). Recipes include favorites like fennel and citrus-spiced roasted black cod, slow-cooked lobster with ricotta dumplings, Mediterranean octopus with smoked potato crema, and pumpkin pots de creme with preserves and cinnamon froth.

Editor's note: This story was originally published on June 10, 2020. It was updated on November 9, 2020.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Phoenix.

 

Join the New Times community and help support independent local journalism in Phoenix.