Synopses & Reviews
Celebrating the incomparable culinary creations of one of Americas 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 its 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 restaurantsranging from high-desert cuisine and New OrleansSedona fusion to classic Italianand, where applicable, the restaurants 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 worldstop resorts seven years in a row The Inn on Oak Creek, a AAA Four-Diamond-rated B&B with a four-course gourmet breakfast LAuberge Restaurant on Oak Creek, fourteen-time winner of Wine Spectators Best of Award of Excellence. El Portal Sedona, recommended by the New York Times, National Geographic Adventure, and Frommers
Synopsis
Sedona. Arizonas breathtaking Red Rock country has become shorthand for a state of mindnatural, spiritual, creative, luxurious, blissfulthat 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 areas magic to the dinner tablemenus 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.
Synopsis
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.
Synopsis
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.
Synopsis
Red Rock Fever is contagious . . .
and delicious Sedona. Arizonas breathtaking Red Rock Country has become shorthand for a state of mindnatural, spiritual, creative, luxurious, blissfulthat finds an easy affinity with and satisfying expression in food. A community of both seasoned and young chefs inspired by the areas singular red-rock landscape and ubiquitous state of mind are creating menus that bring a taste of the areas magic to the table. Leading Sedonas 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 waysFrench-American fusion, gourmet comfort food, traditional Mexicanincorporating 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 recipesamong 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 Shrimpas well as time-tested tricks of the trade and tips for adapting the dishes for the home chef. Youll also find complementary information on the top-notch resorts and spas that are home to the restaurants, and special spa recipes to savor.
About the Author
Erika Ayn Finch, associate editor of Sedona Monthly since 2005, has interviewed numerous top Sedona chefs and spent many an evening savoring the local cuisine. Debbie Weinkauff is publisher of Sedona Monthly, where her photographs regularly appear and where her design work has won the magazine two Ozzie awards.