Modern Southwest Cooking
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Modern Southwest Cooking by Ryan Clark
Growing up in Southern Arizona helped form Chef Ryan Clark's brand of cuisine. You take a young, three-time Tucson Iron Chef winner and surround him with the best the Southwest has to offer and voila you get Modern Southwest Cooking. Innovative recipes include Prickly Pear Mojito, Yam and Ginger-Jalapeno Pave, California Halibut and Sauteed Succotash, Hanger Steak Chimichurri, and Habanero Creme Brulee.
Joe Cox grew up a University of Kentucky fan and graduated from the University of Louisville law school. He has written or co-written four books. Ryan Clark is a journalist who has also written or co-written multiple books on Kentucky basketball. He works for Northern Kentucky University and is pursuing a PhD from the University of Kentucky.
| SKU | Unavailable |
| ISBN 13 | 9781933855912 |
| ISBN 10 | 1933855916 |
| Title | Modern Southwest Cooking |
| Author | Ryan Clark |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Rio Nuevo Publishers |
| Year published | 2013-12-01 |
| Number of pages | 148 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |