Description
Book Synopsis
Drawn from the author’s ongoing column in TrueWest Magazine, this cookbook combines myths, nostalgia, and legends with usable, delicious, and fun recipes for use at home or on the trail--all with a western theme. Readers will be surprised to learn the stories behind some of their favorite recipes, and they’ll find inspiration from the days of cooking along the trail or in the old iron cook stove in these dishes interpreted for a modern cook’s kitchen.
Trade ReviewReaders and eaters—and what readers aren't?—might be tempted to sink their teeth into this colorfully illustrated book, especially P. 50 (homemade donuts from 1894 recipes), P. 66 (railroad cake, from recipes as early as the 1880s), P. 74 (stewed potatoes á la bonne bouche, from an 1889 recipe), P. 125 (biscuits, from an 1855 recipe), P. 149 (huckleberry shortcake, from an 1891 recipe), P. 174 (oyster omelet, from a 1882 recipe), P. 196 (strawberry ice cream, from an 1884 recipe) and P. 211 (mountain dew pudding, from an 1899 recipe). * Wild West *
"The Old West has never been so appetizing. Tip your Stetson, or your chef's toque, to Sherry Monahan for this mouth-watering look at Western history."—Johnny D. Boggs, six-time Spur Award winner"A delicious combination of Old West history and mouthwatering recipes—fare fit for a frontiersmen or frontierswomen of any era."—Chris Enss, New York Times best-selling author "Sherry Monahan's book gives us rare look at history and food. In an era that did not have gas ranges, propane barbecues, food processors, and refrigeration, it's mind boggling what the old pioneers of the Wild West could cook. Sherry''s research and book does that for us."—James Louie, owner of Huber's Cafe
