You don't have to be from the South to embrace Southern food—especially the sweets! There is just something about Southern desserts that appeal to the hearts, souls, and stomachs of everyone. Just think of decadent, sweet delights filled with lots of sugar, butter, nuts, and fruit, or dripping with chocolate, caramel, whipped cream, and yes, even bourbon! Chef Belinda Smith-Sullivan transports home cooks to the delicious South with her new cookbook, Southern Sugar by reintroducing some favorite recipes that may have been forgotten and putting fresh takes on Southern classics.
“Southern Sugar is all about traditions — the traditions of Southern people, families, and communities,” Chef Belinda explains. “Nowhere is this strong sense of connectedness felt like in the South. Southerners are especially proud of their desserts. I have had the opportunity to travel throughout all the southern states, and I am amazed at the sweet treasures that I have discovered in the smallest corners of communities that I share in my book.”
Taste of Tucson is a collection of delicious recipes from local restaurant experts, chefs and the author’s own original recipes, all inspired by the rich culture of Southern Arizona.
Alpers shares her own inspired recipe creations in this book as well as recipes from 16 of her favorite regional restaurants and chefs, while incorporating the history of the region, the mysticism and lore, and how it has contributed to the food of the people who live there.
“TASTE OF TUCSON is about how the evolution of food culture in my community inspired me,” Jackie says. “The cuisine of this region emphasizes its connection to Sonora a state in Mexico. Though the borders have been redrawn over the years Sonora (which Tucson was part of until only very recently) remains only sixty miles away. This cookbook is about inclusion and it is also about diversity. You will see the merging of cultures over time and the way food has progressed in one of the oldest continually inhabited cities in North America.”
The city of Tucson was designated as the first food capitol of gastronomy by UNESCO. The city’s agriculture heritage extends back thousands of years, its rich and diverse culture celebrated in the delectable food dishes and vibrant local ingredients.
"In addition to my recipes, I collected recipes from local chefs whose recipes are excellent examples of Sonoran cuisine. Some are local classics and old favorites, some are new. All are outstanding representations of Sonoran cuisine at this time, and in this place.”
Some of the Tucson chefs who contributed recipes include: Daniel Contreras: El Guero Canelo; Suzana Davila: Café Poca Cosa and The Little One; Carlotta Flores and the Flores family: El Charro Café; Benjamin Galaz: BK Tacos; Amanda Horton: Desert Provisions; Teresa Matias and the Matias family: Mosaic Café; Maria Mazon: BOCA Tacos y Tequila; Isela Mejia: El Sur Restaurant; Erika Mattson Munoz: Seis Kitchen and Bruce Yim: Hacienda Del Sol.
“I’d like for TASTE OF TUCSON to be a jumping off point for readers to explore new culinary adventures. I hope these recipes and ideas inspire them to create their own recipe creations."
