Sedona Table: Recipes From The Top Restaurants In Red Rock Country

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9780762748518: Sedona Table: Recipes From The Top Restaurants In Red Rock Country
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Sedona. Arizona's breathtaking Red Rock country has become shorthand for a state of mind―natural, spiritual, creative, luxurious, blissful―that finds an easy affinity with and satisfying expression in food. A community of seasoned and young chefs inspired by this landscape are creating menus that bring a taste of the area's magic to the dinner table―menus characterized by a natural, southwestern flavor that surfaces in eye-opening ways and incorporates organic meats, fresh fish, wild game, locally grown seasonal produce, and fresh herbs.

The Sedona Table brings this emerging culinary scene into every kitchen by profiling twelve of the most prestigious area restaurants and chefs, accompanied by beautiful color photos. Each chef provides five of his or her favorite recipes, among them such delights as Apricot and Grand Marnier Truffle Squares and Dungeness Crab with Yucca Root.

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From the Back Cover:

Celebrating the incomparable culinary creations of one of America's most alluring places Sedona residents have a term for the affliction that strikes the four million visitors who flock to their corner of Arizona each year: Red Rock Fever. While it's certainly the majestic red rock formations that initially lured them, the locals stay because Sedona has more than beautiful scenery. It has style. It has taste. In recent years, Sedona has become as well known as an emerging culinary Mecca as for its striking landscape and its soothing seasons. Sumptuously illustrated with stunning color photography, The Sedona Table is the first book to introduce the wide variety of cuisine and chefs found in Red Rock Country. You will meet fourteen chefs representing twelve area restaurants and learn about their backgrounds and cooking philosophies. In addition to providing five favorite recipes, each chef also offers up tips for the home cook, from how to prepare the perfect buffalo steak, to the essential tool that should be in every kitchen. You will also learn about their restaurants―ranging from high-desert cuisine and New Orleans–Sedona fusion to classic Italian―and, where applicable, the restaurant's resort and spa.
Featured restaurants include signature Sedona dining experiences such as:

· The Yavapai Restaurant at Enchantment Resort, chosen by Condé Nast Traveler readers as one of the world'stop resorts seven years in a row · The Inn on Oak Creek, a AAA Four-Diamond-rated B&B with a four-course gourmet breakfast · L'Auberge Restaurant on Oak Creek, fourteen-time winner of Wine Spectator's Best of Award of Excellence. · El Portal Sedona, recommended by the New York Times, National Geographic Adventure, and Frommer's

From the Inside Flap:

Red Rock Fever is contagious . . .
and delicious Sedona. Arizona's breathtaking Red Rock Country has become shorthand for a state of mind―natural, spiritual, creative, luxurious, blissful―that finds an easy affinity with and satisfying expression in food. A community of both seasoned and young chefs inspired by the area's singular red-rock landscape and ubiquitous state of mind are creating menus that bring a taste of the area's magic to the table. Leading Sedona's culinary charge are chefs from the most prestigious local resorts and fine dining rooms. While the location naturally imbues a Southwestern flavor to local recipes, it surfaces in unpredictable, eye-opening ways―French-American fusion, gourmet comfort food, traditional Mexican―incorporating organic meats, fresh fish, wild game, locally grown seasonal produce, and fresh herbs (many grown in the chefs' own gardens). The Sedona Table profiles fourteen prominent area chefs, bringing the excitement of this emerging cuisine into the home kitchen. Each chef has provided five of his or her favorite recipes―among them such gustatory delights as Apricot and Grand Marnier Truffle Squares, Dungeness Crab with Yucca Root and Lime Cabrales Emulsion, Prickly Pear Margarita Crème Brûlée, Mesquite-Grilled Alaskan King Salmon with Leek-Gruyère Tart, and Grilled Arizona Sweet Shrimp―as well as time-tested tricks of the trade and tips for adapting the dishes for the home chef. You'll also find complementary information on the top-notch resorts and spas that are home to the restaurants, and special spa recipes to savor.

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Book Description Globe Pequot Press, United States, 2009. Hardback. Condition: New. Language: English . Brand New Book. Sedona. Arizona s breathtaking Red Rock country has become shorthand for a state of mind natural, spiritual, creative, luxurious, blissful that finds an easy affinity with and satisfying expression in food. A community of seasoned and young chefs inspired by this landscape are creating menus that bring a taste of the area s magic to the dinner table menus characterized by a natural, southwestern flavor that surfaces in eye-opening ways and incorporates organic meats, fresh fish, wild game, locally grown seasonal produce, and fresh herbs. The Sedona Table brings this emerging culinary scene into every kitchen by profiling twelve of the most prestigious area restaurants and chefs, accompanied by beautiful color photos. Each chef provides five of his or her favorite recipes, among them such delights as Apricot and Grand Marnier Truffle Squares and Dungeness Crab with Yucca Root. Seller Inventory # ANB9780762748518

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Book Description Globe Pequot Press, United States, 2009. Hardback. Condition: New. Language: English . Brand New Book. Sedona. Arizona s breathtaking Red Rock country has become shorthand for a state of mind natural, spiritual, creative, luxurious, blissful that finds an easy affinity with and satisfying expression in food. A community of seasoned and young chefs inspired by this landscape are creating menus that bring a taste of the area s magic to the dinner table menus characterized by a natural, southwestern flavor that surfaces in eye-opening ways and incorporates organic meats, fresh fish, wild game, locally grown seasonal produce, and fresh herbs. The Sedona Table brings this emerging culinary scene into every kitchen by profiling twelve of the most prestigious area restaurants and chefs, accompanied by beautiful color photos. Each chef provides five of his or her favorite recipes, among them such delights as Apricot and Grand Marnier Truffle Squares and Dungeness Crab with Yucca Root. Seller Inventory # ANB9780762748518

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