Modern Southwest Cooking
- Growing up in southern Arizona helped form Ryan Clark's style of cuisine, and a rock solid education at The Culinary institute of America solidified it. Though his culinary background and training are traditional, his sustainable southwestern farm-to-fork food is anything but. Now Ryan makes the best of his work in the kitchen easy for you at home, with dishes such as Jalapeno and Valencia Jam Spritzer, Smoked Salmon Croquettes with Chipotle Aioli, Roasted Quail with Chorizo Stuffing, Lamb Porterhouse with Cascabel Chile Glaze, and Hanero Creme Brulee. This is seriously delicious food. Your family and guests won't know what hit them!