James Beard Award-winning Cookbook Author

Montana Cooking

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From the Mountains to the Plains

Start with a healthy dollop of local color, stir in a pinch of immigrant lore, garnish with fresh wit and wisdom from one of the West’s most respected chefs and writers, and serve.
Feel like sourdough biscuits spiced with sage plucked right off the bush? Have a hankering for Flathead Lake Whitefish Cakes? Curious how to turn your Dutch oven or backyard smoker into a gourmet showcase? Renowned author Greg Patent sifts through the wealth of fresh ingredients available in the northern Rockies, sets each in its historical context, and then builds some of the most mouthwatering recipes west of the Mississippi. Montana Cooking is not only a cookbook of extraordinary depth but also an essential introduction to Montana and to food as a reflection of  this majestic place.

Learn How to Prepare Some of These Classic Montana Dishes:

Huckleberry Muffins
Rock Creek Trout in Tomato and Onion Sauce
Buffalo Burgers with Thyme in Tarragon Cream Sauce
Twice-Moreled Chicken Breasts with Sage
Roasted Duck with Sweet Marsala and Balsamic Vinegar
Broiled Quail with Dijon Mustard and Toasted Sourdough Bread Crumbs
Grilled Buffalo Rib-Eye Steaks with Onion Confit
Bitterroot Valley Strawberry Pie
Rhubarb, Strawberry
Hazelnut Crisp


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