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La Posada's Turquoise Room Cookbook Hardcover – Unabridged, 2008

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Editorial Reviews

"LA POSADA and THE TURQUOISE ROOM RESTAURANT embody the spirit of the early Southwest that was almost lost through decades of neglect. John Sharpe's revival of the dining experience at the hotel in 2000 demanded a daring vision. The success of that vision is apparent in the restaurant's atmosphere - one where tradition and innovation are fused to create a unique menu and decor. This cookbook, filled with full-color photographs and more than seventy recipes, allows one to walk the halls of this historic hotel and hear echoes of those who passed before, as well as it allows home cooks to recreate the fabulous meals from Chef John's masterpiece menu. Savor the innovative blending of flavors from a bygone era and the region. The spirit of La Posada and the Super Chief are still alive and celebrated in this book - always timeless. Including the history of the Fred Harvey Company, the hotel, the restaurant, and the train that made it all possible, this is more than a cookbook. It is a treasure that will offer cooking and reading pleasure for years to come."

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Product Details

  • Hardcover: 134 pages
  • Publisher: JPS Desert Oasis, LLC; 1St Edition edition (2008)
  • Language: English
  • ISBN-10: 0615238068
  • ISBN-13: 978-0615238067
  • Product Dimensions: 12 x 9 x 0.9 inches
  • Shipping Weight: 2.7 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #1,836,370 in Books (See Top 100 in Books)

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10 of 10 people found the following review helpful By Jan S. Olsen on December 26, 2009
Format: Hardcover
JOHN SHARPE IS THE CREATOR OF THE TURQUOISE ROOM AT THE LA POSADA HOTEL IN WINSLOW, ARIZONA. THE TURQUOISE ROOM, ITS SUBLIME MENU AND ITS DECOR AND SERVICE HAVE BEEN DESIGNED AND RESUURECTED FOR A MOST DELICIOUS EXPERIENCE FOR TRAVELERS, LOCALS AND HOTELS GUESTS: NOT TO BE MISSED! MR. SHARPE SHOWS A DEEP RESPECT FOR NATIVE AMERICAN TRADITIONAL INGREDIENTS AND HAS USED THEM IN A WAY WHICH HONORS THE TRADITIONAL AND SHOWCASES HIS SCHOOLING AND EXPERIENCE AS A FINE CREATIVE CHEF WHO VALUES HISTORY AND ANCIENT PEOPLES CULINARY ARTS.
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