Where else? 

Modern Southwest Cooking:
Seriously Delicious Inventions
April 2014 Issue / Vol. 2, No. 8                                                                                                                                                                              
by Chef Ryan Clark


Michelin 2-star Chef
Ken Takayama

Chef Anthony Spinella

Chef's Larder

Gordon Watkins

Upslope Brewing Compny

Savannah Shops Town & Country Farmers Market

KAI Restaurant Revue

The Country Cure-all in the Chef's Kitchen

Savannah & the Iron Chef

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Synopsis: Foodies West Book Review – Modern Southwest Cooking: Seriously Delicious Inventions by Chef Ryan Clark, owner of Agustin Kitchen, Tucson, Arizona

It’s not unusual for a chef to associate their creative talents to a mad chemist. The idea of them experimenting in their lab, er, kitchen fits. What happens when not only the chef, but the whole kitchen crew lives up to that description? Chef Ryan Clark’s cookbook, Modern Southwest Cooking: Seriously Delicious Inventions, answers that question. Yes, these recipes are inventive. And he does use some lab-like equipment in the more molecular recipes. No, he doesn’t use Petri dishes or Bunsen burners, though the latter may come in handy for the Habanero Crème Brûlée. Instead, it’s hand-held smokers and sous vide appliances. And for those who don’t have (or want) either, don’t worry, he includes alternatives.