Ryan Clark Modern Southwest Cooking

ISBN 13: 9781933855912

Modern Southwest Cooking

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9781933855912: Modern Southwest Cooking

Growing up in southern Arizona helped form Chef Ryan Clark's style of cuisine, and a rock solid education at the Culinary Institute of America solidified it. Though his culinary background and training are traditional, his sustainable southwestern farm-to-fork food is anything but. Innovative recipes include Prickly Pear Mojito, Yam and Ginger-Jalapeno Pavé, California Halibut with Sautéed Succotash, Hanger Steak Chimichurri, and Habanero Crème Brûlée. This is seriously delicious food.

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About the Author:

Chef Ryan Clark has spent more than 15 years in kitchens throughout the Southwest. Executive Chef/Partner at Agustin Kitchen, he was named one of the top 16 junior chefs by the American Culinary Federation, and is the defending three-time winner of the Tucson Iron Chef competition for 2011, 2012, and 2013. His "Tatas & Tequila" Margarita won the World's Greatest Margarita title at the Seventh Annual World Margarita Championship in 2012. And he was a Food & Wine 2013 The People's Best New Chef Nominee for the Southwest. He is a native of Tucson, Arizona.

Review:

In Modern Southwest Cooking, local chef Ryan Clark and local publisher Rio Nuevo have put together a collection of dieter's-resolve-busting recipes featuring ingredients of the Southwest chiles of all kinds, cactus, heritage vegetables, native meat, poultry (and rattlesnake); seafood from the Sea of Cortez and the Pacific. Clark's training is French, but his approach is casual and accessible. He advises on buying locally and sustainably. The book's photos are beautiful and directions are clear. If some of the recipes are more complex than a once-a-week cook can manage, you can go for the simpler ones. I tried the spice-rubbed pork loin with yam and ginger-jalapeño pavé. That, and a few Mexican chocolate chunk cookies: Seriously delicious. --Tucson Weekly

Each featured recipe includes a succinct introduction, a complete list of ingredients, and step-by-step fool-proof instructions that will allow even the most novice of kitchen cooks to turn out professional quality dishes suitable for any and all dining occasions. Modern Southwest Cooking is certain to be an enduringly popular addition to personal, family, and community library cookbook collections. --Midwest Book Review

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Ryan Clark
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