Customer Reviews

Arizona Highways Heritage Cookbook

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Some cookbooks are meant to be used, and others are meant to entertain and educate readers whose trips to the kitchen may be limited to raiding the refrigerator. This cookbook serves both purposes. Whether you are looking for one of the best Southwest recipe collections in print, or just wanting to know what the people who made (and are still making) Arizona history ate for dinner, you must own this publication.

This book was published in 1988 by the staff of Arizona Highways magazine, which has a world-class reputation for quality journalism and photography. If Ansel Adams were a chef, this is the book he would have helped write. If Barry Goldwater - like Adams, a contributor to Arizona Highways - were a chef, this is the book he would have helped write. But wait - there is a Goldwater recipe here, for chili, and a recipe for black walnut beef roast, from his mother Josephine. And where else can you find a casserole recipe from a Supreme Court justice?

You can't read the Table of Contents for this book, without getting hungry.

Chapter 1: Openers and Closers

Highlights: Guacamole, Lobster con Queso, Atole, Elderberry Cordial.

Chapter 2: Stews & Soups

Highlights: Sheepherder Stew, Cocido, S.O.B. Stew, 1890 State House Stew, Pumpkin Soup, Sopa de Albondigas, Menudo.

Chapter 3: Arizona Mexican Foods and the Indispensable Chile

Highlights: Red Chile Sauce, Salsa de Chile Verde, Chiles Rellenos, Enchiladas, Cream Taco Casserole, Tacos, Chimichangas, Carne Seca, Tamales, Carne Machaca, Posole, Huevos Rancheros, Flan, Bunuelos, Almendrado.

Chapter 4: Chili

Highlights: Early Chili or Picadillo, from the Mission Cook Book compiled by St. Ann's Society of Tucson in 1909. Stagecoach Chili, as served to Butterfield Stage riders. Barry Goldwater's Arizona Chili. Hot Tamale Pie. Sallie Hayden's Chili. Biltmore Chili con Carne.

Chapter 5: Breads

Highlights: Corn Tortillas, Flour Tortillas, Cornmeal Cakes, Hopi Piki, Sourdough, Casa Vieja Roman Bread, Cornish Bread Buns, Bolillos, Navajo Fry Bread, Raisin Biscuits, Flapjacks, Johnnycakes.

Chapter 6: Meats, Tame and Game

Highlights: Roast Beef, Jerky, Jerky Gravy, Red Flannel Hash, Western Ranch Meat Loaf, Sweetbreads, Cornish Pasties, Lamb Stew, Basque Lamb Steaks, Roast Venison, Jugged Elk or Bear, French Fried Diamondback, Roast Haunch of Javelina, Squirrel Stew.


Chapter 7: Fish & Feathers

Highlights: Pressed Chicken, Wild Turkey, Hot Chicken Salad, Almond Chicken, Egg Butter, Oven Omelet, Red Pickled Eggs, Lake Mead Baked Bass, Colorado River Catfish.


Chapter 8: Served on the Side

Highlights: Sheepherder's Salad, Aspic, Chinle Creamed Onions, Charley Scholey's Prescott Beans, Frijoles Borrachos, Scalloped Tomatoes, Hopi Sprouts and Corn, Pan Fried Apples.

Chapter 9: Cheese & Churn

Highlights: Old-Time Cottage Cheese, Pasqua Cheese, Swiss Quiche.

Chapter 10: Wood Stove Sweets

Highlights: Chuck Wagon Cake, Lady Baltimore Cake, Potato Chocolate Cake, Red Devil's Food Cake, Eggless Sugarless Gingerbread, Molasses Drops, 100-Year-Old Oatmeal Cookies, Sour Cream Doughnuts, Scrolls, Camelback Inn Anniversary Bars, Harvey House Chocolate Puffs, Lumpy Dick, Capirotada, Heritage Ice Cream.

Chapter 11: Putting It Up

Highlights: Mule Mountain Mince Meat, Watermelon Pickles, Ladies Aid Tomato Catsup, Prickly Pear Jelly.


Chapter 12: Wild in the Pan

Papago Tepary Beans, Tepary Soup, Mesquite Beans, Poshol, Creosote, Table Mustard, Nopalitos con Chile, Elderberry Cobbler, Marian De Grazia's Palo Verde Peas (as served to her husband Ted), Agave Syrup.


Text by Louise DeWald. Color photography by Richard Embry.
Illustrations by James R. Metcalf and Barbara Ritz.

Four-page glossary and four-page index. Spiral-Bound Hard Covers.

This book is very good, particularly for those who enjoy the history of of dishes. The old photographs compliment the book well. The recepie for Machaca has become a family favorite of ours.

My friend had this cookbook and I was so impressed with it that I ordered it from Amazon. There are so many good recipes and history included in the book that it is fun to just read along with trying out the recipes.