Turquoise Room Cookbook
- 9" x 12" Hardcover with dustjacket
- Recipes for more than 70 dishes
- Dazzling full color photographs of signature dishes and the hotel
- Hotel, food, ingredient information and history
Such a treat to read about the foods that we have consumed, and the origins of the flavors!
Chef John Sharpe unlocks the secrets to much of The Turquoise Room's popular food in a dazzling new gourmet cookbook. Loaded with mouth-watering recipes, beautiful photography and engaging history of La Posada Hotel and The Turquoise Room, the new cookbook makes a unique gift and keepsake - especially as a Christmas gift. Make your kitchen gourmet with uniquely southwestern recipes...Surprise your cook with one of the best gifts for chefs...Or simply enjoy a beautiful publication.
The new cookbook has turned out beautifully. It is a hardcover with a dust jacket, 9" x 12", with full color photographs of the restaurant's signature dishes and of the La Posada Hotel. Recipes for more than 70 of your favorite dishes grace the book's pages: the Signature Soup; the Corn Maiden; the Arizona Eggs; my Holiday Scotch Eggs; the Stuffed Squash Blossoms; Beef Machaca; Churro Lamb Posole; Green Chile Lamb; the Chocolate Soufflé; the Bread Pudding. They are all in there.
Included in the book is a history of the hotel, its restoration, the local food history, and information about the ingredients I use in my daily cooking. I have also included the stories of the Fred Harvey Company, the Santa Fe Railway, and how Patricia and I came to Winslow to build this restaurant where we could settle down and serve our guests a meal to remember.
- Chef John Sharpe
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