Kategoria BISAC: Cooking >> Regional & Ethnic - American - Western States

Imagine Roast Wild Duck with Currant Sauce, Lemon Rice, Chinese Vegetables with Cashews, Whipped-Cream Biscuits, and, for dessert, Apricot Jam Strudel.

For heartier appetites, a great feast might include Hot Clam Rolls, California Chunky Chili, Maple Barbecue Spareribs, True Grit Souffle, Sourdough Bread, and Huckleberry Walnut Cream Cake.

For a Mexican brunch, you might try Nachos topped with green chilies, Fiesta Guacamole,...

Pemmican and pickled plums, sauerkraut and salmi of quail, Swedish flatbread and Bohemian kolaches and Danish meat roll, dishes familiar and foods exotic you'll find them in this cook's tour of the state from Lewis and Clark to the Age of Elegance, for in its cuisine as in its weather Nebraska is a land of variety and extremes. Interspersed with the recipes are descriptions of food preparation and fare which tell us much about how our forebears lived industriously, ingeniously, and sometimes very well. Although many of the recipes could not be duplicated in today's kitchens, there is...

In Cooperation with the National Cowboy and Western Heritage Museum

A cowboy's life is more than steers, saddles, and spurs. There is also food, and lots of it, cooked out in the open after a rugged day on the range. The tradition lives on in the West and at the National Cowboy and Western Heritage Museum. Here genuine chuck wagon cooks gather each spring to share recipes, stories, and real cowboy fare. This cookbook features their recipes along with a colorful history of ranch and range cooking.

Modern cowboy cooking blends simple, down-to-earth flavors with current...

A haute take on one of America's most traditional cuisines--that of the Texas ranch.

Don't be thinking this book is just full of ribs, beans, and biscuits . . . . unless, of course, you're thinkin' South Texas Venison Ribs with Peanut Dipping Sauce, Black Bean Nachos with Chargrilled Chicken, and West Texas Biscuit Pudding with Southern Comfort en Glace. You see, at the Reata Restaurant in West Texas, hot chef Grady Spears is cooking cowboy cuisine with an emphasis on the cuisine. Filled with fresh, strong flavors, fascinating ranch memorabilia (these Texans take their...

Feast or Famine is the first comprehensive account of food and drink in the winning of the West, describing the sustenance of successive generations of western pioneers. Drawing on journals of settlers and travelers--as well as a lifetime of research on the American West--Reginald Horsman examines more than one hundred years of history, from the first advance of explorers into the Mississippi valley to the movement of ranchers and farmers onto the Great Plains, recording not only the components of their diets but food preparation techniques as well.

Most settlers were able to...