Arizona Cook Book: Authentic Indian, Mexican, Western Recipes

PACIFIC + SOUTHWEST. 
Regional Cookbook. 

This low budget spiral-bound collection of over 350 “authentic Arizona” recipes is of the kind that powers our deep-dive flea market hunts: a unique find that we discovered over 2,000 miles from the local tourism rack where it was sold. This dense stack of southwestern meals came about because the authors—Al and Mildred Fischer—failed to turn up anything of the sort, despite a long search. And so, as is often the case: they collected and published their own; and it is quintessential, making the case for the state’s cuisine being as diverse in historical background and cultural interplay as Arizona’s topography is for its incredible range and natural formations. Starting off with a short but earnest chapter describing native foods and meals of the region, including Navajo fried breads, pinto bean and blue corn dishes, as well as an array of stews, it quickly moves into Mexican dishes, and mainly those influenced by the Mexican state of Sonora bordering Arizona to the south. No surprise that what follows could fill several Mexican restaurant menus full of tortilla, tamale, taco, emapanda, chile and bean dishes, while not forgetting dessert: flan, custards, etc. The bulk of the book sticks to staples of the southwestern dinner table inspired by white settlers, cowboys, and prospectors (themselves highly influenced by those who preceded them). Chunks of pages are given over to cooking sourdough every which way, pinto beans (again, no doubt pulled from interaction with First Nations), and beef. Most are super simple if hearty dishes, the “Beef & Mac Combo” requiring exactly six main ingredients: beef, macaroni, cheese, onion, celery, and stewed tomatoes + salt. The diversity of local food stuffs comes clear with the range of melons and citrus (both plentiful in the hot, dry, if well irrigated, state) going into many dessert, preserves, and marmalade recipes; the book rounded out with state / region required sections on how to prepare and serve prickly pears, “Camp Cookery,” “Ember Cooking,” and of course: “Patio & Barbeque.” There is also a great list of additional regional touring guides that were put out by the publisher back in, guessing, the 1970s-80s on an order blank near the end. [Condition: Used Very Good. Aside from a single small rip on the back cover, some slight indents and additional cover edgewear, the volume’s interior pages are pristine. It is high time it found heavy loving use by the Arizona / southwestern inspired kitchen!] 

Condition: Used Very Good. 
Cookbook. 
Al and Mildred Fischer (compiled by). 
Golden West Publishers, 1987 (original © 1983). 
Softcover, spiral-bound, 143 pgs, 6 x 8.5" / 8 oz