Painted on a canvas of tastes as varied as its landscape, as colorful as its deserts, and as grand as its canyons, Arizona's unique culinary experience is captured within the pages of this cookbook.

Over 400 delicious recipes from sixty-five of the leading cookbooks from the Grand Canyon State are blended with photographs, interesting facts, original illustrations and a catalog of contributing cookbooks to create this remarkable collection of Arizona's favorite cooking. From Loaded Nachos to Prickly Pear Jelly, from Coyote Caviar to Pineda's Wake-up Huevos Rancheros, from Real Mexican Tacos to Chocolate Tacos Filled with Hazelnut-Chocolate Mousse, this fabulous cookbook displays a rainbow of tastes, every one of which is a chosen favorite.

Best of the Best from Arizona is one of fifty volumes in Quail Ridge Press' acclaimed Best of the Best State Cookbook Series—continuing the tradition of Preserving America's Food Heritage.

• Edited by Gwen McKee and Barbara Moseley
• Comb bound
• Soft cover
• 288 pages
• 6 x 9 inches
• Illustrations
• Photographs
• ISBN-10: 1-893062-16-3
• ISBN-13: 978-1-893062-16-0
• Language: English
• Publisher: Quail Ridge Press (©2000)