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La Posada's Turquoise Room Cookbook
March 2014 Issue / Vol. 2, No. 6                                                                                                                                      by Chef John Sharpe












       
Iron Chef Lee Hillson

            
Sacred Spirits
             
          
Chef's Larder


      
Pastry Chef
 Jill McCormick

     
Artist Patsy Lowry
Talks Table Art

      
Chef Michael Rusconi

             
Vervena:
The herb of merriment




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Synopsis:  Foodies West book review on The Turquoise Room Cookbook by Chef John Sharpe, owner of The Turquoise Room in La Posada Hotel, Winslow, Arizona

Gary Nabhan possibly said it all when commenting about John Sharpe in his forward to the Turquoise Room Cookbook: I know of no chef in the region who has spent as much time and money supporting and honoring the indigenous farmers, sheepherders, ranchers and orchardkeepers in their own efforts to keep their agricultural and culinary traditions alive. Truly, this book honors "their own efforts". It is an absolute benchmark for any chef interested in native foods. An elegant front-of-thehouse tome that provides insight to the subtle flavor combinations offered by native foods. It not simply about "cooking", it is an expression of centuries of culture, the raison d'être that bonded native peoples to the earth and to each other. It matters not how ancient or humble the kitchen, this book yields results fit for a royal table.