Baking in America
Houghton Mifflin, 2002; hardback
I wrote this book to tell the history of America through baking. I traveled to libraries all over the United States to search for cookie, cake, and pastry recipes that were baked 200 or more years ago and to see how recipes had been modified over time. I used old recipes as inspirations for my own creations, about 250 of which are included in this book. Winner of the 2003 James Beard Award for best baking book. Color inserts.
A Baker’s Odyssey
John Wiley & Sons, 2007; hardback
This is a celebration of America’s rich immigrant heritage. It is about preserving heritage and tradition through cooking and baking. I worked with women (and a few men) from 32 different nationalities in their home kitchens to learn their special techniques and to gather the recipes in this collection. Winner of the 2009 Cordon d’Or Award and 2008 James Beard Award Finalist. The book comes with a companion DVD. Color inserts.
Three Forks Press, 2008; paperback
This book celebrates Montana’s glorious cooking. I’ve re-written two of my previous books, New Cooking from the Old West and New Frontiers in Western Cooking, to include recipes that use Montana ingredients. Many new recipes and new chapters for breakfast and outdoor cooking are in this book along with chapters for appetizers, soups, breads, meats, game, poultry, fish and seafood, vegetables and grains, and desserts. Illustrated with black and white photos. Order Now >>
New Frontiers in Western Cooking
Globe Pequot Press, 2002; paperback
This is a reissue of New Cooking from the Old West with a new format, more archival photos, and a few more recipes. Celebrate and explore the ongoing culinary renaissance in the American West with this collection of more than 125 original recipes – some sophisticated, some simple, all inviting, and all offering an incredible combination of flavors unique to the American West. Order Now >>
A is for Apple
Broadway Books, 1999; paperback
Co-written with my wife, Dorothy, whose grandfather homesteaded an apple ranch in Idaho in the first decade of the 1900s. The book features more than 200 sweet and savory recipes for apples. Each chapter includes a “profile” of a particular apple variety. Sidebars throughout the book relate stories about apple varieties, apple lore, and apple cookery. The book turns menus upside down by beginning with sweet things and ending with savories. Chapter titles: Apple basics; Ingredients; Pies and tarts; Desserts; Cakes; Cookies; Breads Soups and salads; Seafood and game; Poultry; Beef, pork, and lamb; Side dishes; Apple thises ‘n’ thats; Growing your own apples. Order Now >>
New Cooking from the Old West
Ten Speed Press, 1996; paperback
After I had lived in the Rocky Mountain West for more than 20 years, I wanted to write a book that showcased recipes created from our abundant local ingredients. The region I included stretches from Oregon and Washington in the Pacific Northwest to the northern Rocky Mountain states Idaho, Montana, and Colorado. The recipes are organized by chapter from appetizers through desserts, including game cookery. Illustrated with black and white archival photos. Order Now >>
Food Processor Cooking Quick and Easy
Ten Speed Press, 1992; paperback
Patently Easy Food Processor Cooking published by the Cuisinart Cooking Club.
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