Jackie Alpers
Jackie Alpers is the author of two cookbooks; Taste of Tucson: Sonoran-Style Recipes Inspired by the Rich Culture of Southern Arizona and Sprinkles!: Recipes and Ideas for Rainbowlicous Desserts.
Her most recent cookbook, Taste of Tucson, is an official selection of UNESCO's Tucson City of Gastronomy, and a RUSA and Eating the West Award winner. The book was inspired by her popular food photography and recipe blog, Jackie’s Happy Plate, which showcases her culinary adventures as a midwesterner transplanted to the Sonoran Desert.
She is especially interested in experimenting with regional culinary influences while exploring food history and culture, and the emotional, psychological and spiritual relationship that people have with food and drink. Food lends itself to vast symbolism and interpretation and she loves the rituals surrounding it.
Alpers writes and photographs articles for the FoodNetwork.com and also contributes recipes and photography to Refinery29, Random House’s Tastebook, TheKitchn, TodayFood, Real Simple, National Geographic and Edible Baja Arizona Magazine among others. She has been featured in articles for Reader’s Digest, CNN, Good Morning America, The New York Times & NPR. Her food blog, Jackie’s Happy Plate has been featured in numerous online publications including Cosmopolitan, Esquire, Glamour, Better Homes and Gardens, MSN, Brit + Co. and Buzzfeed Food.
Works
Taste of Tucson: Sonoran-Style Recipes Inspired by the Rich Culture of Southern Arizona
A cookbook dedicated to the foods inspired by the region's beauty and diversity, Taste of Tucson discovers through recipes and photos the unique mix of cultures that create Southern Arizona's incredible Sonoran-style cuisine. Award-winning photographer and cookbook author Jackie Alpers shares her own inspired recipe creations in this book as well as recipes for her favorite restaurants' dishes, 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. Building from tried-and-true basics and tutorials on tacos, enchiladas, carne asada, and huevos rancheros, she divulges secrets to making the Tucson area's most unique Sonoran style savories and sweets, including Chicken Mole Amarillo, Adobo Pulled Pork, Red Pozole, Dark Chocolate and Coffee Figgy Pudding Cakes, and more.
For cooks of all levels, from anywhere in the world who loves to dine on this Southwestern region's foods, this cookbook welcomes you to bring the Sonoran region's best and most iconic tastes into your own kitchen
Awards and Recognition
- RUSA Eating the West Award
- Taste Award
- American Photography
Press and Media Mentions
Website
Location
Tucson, AZ
Author Contact
Category
Cooking / Food & Wine
agent Contact
Alan Nevins
publicist Contact
Hey Rube
5204655214