Sedona Table

Recipes From The Top Restaurants In Red Rock Country

Book Description

Sedona. Arizona's breathtaking Red Rock country has become shorthand for a state of mind—natural, spiritual, creative, luxurious, blissful—that finds an easy affinity with and satisfying expression in food. A community of seasoned and young chefs inspired by this landscape are creating menus that bring a taste of the area's magic to the dinner table—menus characterized by a natural, southwestern flavor that surfaces in eye-opening ways and incorporates organic meats, fresh fish, wild game, locally grown seasonal produce, and fresh herbs.

The Sedona Table brings this emerging culinary scene into every kitchen by profiling twelve of the most prestigious area restaurants and chefs, accompanied by beautiful color photos. Each chef provides five of his or her favorite recipes, among them such delights as Apricot and Grand Marnier Truffle Squares and Dungeness Crab with Yucca Root.

About Finch, Erika

Erika Ayn Finch, associate editor of Sedona Monthly since 2005, has interviewed numerous top Sedona chefs and spent many an evening savoring the local cuisine.
Debbie Weinkauff is publisher of Sedona Monthly, where her photographs regularly appear and where her design work has won the magazine two Ozzie awards.