Savor Arizona Cookbook

Wilderness Adventures' Savor Arizona reveals recipes from chefs at acclaimed restaurants in the region.

A location map, culinary glossary, and list of sources for hard-to-find ingredients complements the more than 130 select recipes from Washington's premier restaurants.

"Savor Colorado Mountains & Western Slope Cookbook" features select recipes for entrees, appetizers, and desserts from Colorado's premier restaurants, along with photographs, descriptions, and historical information about each establishment.

Savor Greater Seattle offers a sample of the local experience with a variety of cuisine that reflects the diversity of the area. Half cookbook, half restaurant guide, it includes historical photographs and information about the premier restaurants.

More than 140 recipes from Michigan's finest restaurants, packaged with historical photos and information, showcase the best the region has to offer for foodies and armchair travelers alike.

Drawing on thousands of years of foodways, Tucson cuisine blends the influences of Indigenous, Mexican, mission-era Mediterranean, and ranch-style cowboy food traditions. This book offers a food pilgrimage, where stories and recipes demonstrate why the desert city of Tucson became American’s first UNESCO City of Gastronomy. Both family supper tables and the city’s trendiest restaurants feature native desert plants and innovative dishes incorporating ancient agricultural staples. Award-winning writer Carolyn Niethammer deliciously shows how the Sonoran Desert’s first farmers grew tasty crops that continue to influence Tucson menus and how the arrival of Roman Catholic missionaries, Spanish soldiers, and Chinese farmers influenced what Tucsonans ate. White Sonora wheat, tepary beans, and criollo cattle steaks make Tucson’s cuisine unique. In A Desert Feast, you’ll see pictures of kids learning to grow food at school, and you’ll meet the farmers, small-scale food entrepreneurs, and chefs who are dedicated to growing and using heritage foods. It’s fair to say, “Tucson tastes like nowhere else.”

This old-fashioned style cookbook contains more than 150 succulent game recipes for pheasant, quail, partridge, grouse, doves, duck, geese, venison, elk, antelope, buffalo, rabbit, and squirrels. The recipes range from game bird pizza to elk chili. Favorite marinades, sauces, and dips are included.

The third book in the Wilderness Adventures series features 132 recipes for entrees, appetizers, and desserts from 34 of the Denver area's premier restaurants, along with photographs, descriptions, and historical information.