New Cooking from the Old West
The story of food and the people who cook it is an ongoing, ever-changing process. Weaving together the many threads of the Mountain West’s rich food history, Greg Patent presents more than 125 contemporary recipes showcasing the flavors and foods of the region. Pioneers’ quotes, traditional recipes, songs, and poems, culled from journal entries, and dozens of archival photos unite past with present.
Here are some of the recipe titles: Elk Tenderloin Steaks with Chanterelles and Cream; Dungeness Crab-stuffed morel mushrooms; Sourdough Sage Biscuits; Salmon, Shaggy Mane Mushrooms, and Sorrel in Phyllo Rolls; Rhubarb, Strawberry, and Hazelnut Crisp; Huckleberry Ice Cream.
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2 thoughts on “New Cooking from the Old West”
Do you still have copies of COOKBOOK FROM OLD WEST?
I don’t have copies of NCFTOW with me, but you can find copies online. thanks for much for asking.