How can we celebrate Arizona’s 100th birthday without celebrating the wealth of culinary prowess we have harnessed? Arizona has been known for the five C’s – copper, climate, citrus, cattle and cotton –let’s make it the sixth C’s and add culinary. We have everything from famous James Beard chefs to mom and pop chefs to cook who have helped shape the way people taste our wondrous state.
It’s no surprise tourism is driving force in our gorgeous Grand Canyon State with over 30 million visitors a year we know everybody needs to eat. Arizona chefs for years have tapped into locally grown food; from meat to cheeses, from veggies to citrus and so much more. In Arizona you’ll find people with a passion to make your dining experience just that an experience.
Our three talented and extremely distinguished writers are: Nikki Buchanan, freelance writer for Arizona Highways Magazine and an array of national publications; former food critic for Arizona Republic and Phoenix Magazine, member of Les Dames d’Escoffier, Michelle Laudig, freelance writer for Arizona Republic, Phoenix Magazine and contributing editor at Edible Phoenix; former food critic for Phoenix New Times, and Dawson Fearnow, freelance writer for Scottsdale CVB, Phoenix Magazine, Phoenix New Times, Arizona Republic; former editor-in-chief at Desert Living Today and former editor-in-chief at Arizona Foothills Magazine.
Thank you for your interest in the cookbook, our tribute to the culinary legacy and historic landmarks that have filled our state with flavor for 100 years. And for making a difference in the lives of many as proceeds from the cookbook will be donated to food banks across Arizona.