Spirit of the West: Cooking from Ranch House and Range

by Beverly Cox

Hardcover, 2002

Status

Call number

American - Pacific Northwest -- COX

Call number

American - Pacific Northwest -- COX

Publication

Stewart, Tabori and Chang (2002), Hardcover, 224 pages

Description

With the reintroduction of Spirit of the West: Cooking from Ranch House and Range, Stewart, Tabori & Chang will have in print all three titles in the authors' acclaimed trilogy about traditional cooking in the Americas.Influenced by Mexican cooking and that of the West's Native American inhabitants, and enriched by the many ethnic cuisines brought to the region by its settlers, ranch house cooking is American home cooking on a grand scale. Beginning with recipes that date back to the first western ranchers who came north from Mexico in the sixteenth century and continuing through those served at today's dude ranches, Spirit of the West includes such timeless dishes as Sourdough Hotcakes, Potato Doughnuts, Grandma Hubbard's Batter-fried Chicken, King Ranch Beans, Pot Roast with Dumplings, and Devil's Food Cake with Brown Sugar Frosting. This volume offers more than 100 recipes for hearty, flavorful food that's as simple to make as it is satisfying to eat.With the help of chapter introductions by noted food and western historians, this book traces the mythic story of the American frontier through the food eaten by its settlers. Illustrated with color photographs taken on location, each filled with authentic western accessories, Spirit of the West is a pleasure to look at, cook from, and read.-- Spirit of the West is an IACP/Julia Child Award-winning cookbook-- With the reintroduction of this classic book on authentic American cooking, Stewart, Tabori & Chang is proud to have in print all three titles in this successful trilogy… (more)

Physical description

224 p.; 11.3 inches

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