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Roast Goose Tacos
How to roast a whole goose, shred the meat, and make Peking Duck-inspired goose tacos on flour tortillas with hoisin sauce, salsa macha, cabbage, carrots and scallions.
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Tucson Sonoran.
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Food Photographer • Recipe Developer • Culinary Creative
Jackie Alpers is a cookbook author, food photographer and recipe developer who experiments with regional culinary influences while exploring food history and culture, and the relationship that people have with food and drink. She is a noted expert on Tucson, Arizona’s Sonoran-style regional cuisine and the author of: The Unofficial Yellowstone Cookbook; The Unofficial Elf Cookbook; Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts; and Taste of Tucson: Sonoran-Style Recipes Inspired by the Rich Culture of Southern Arizona, which is an official selection of UNESCO’s Tucson City of Gastronomy, and a RUSA and Eating the West cookbook award winner. She teaches creativity in the kitchen from her home in Tucson, Arizona. Read more…
