Book Description
A scrumptious cookbook celebrating the legendary cowboy through food, fun, andart. Cooking becomes a real adventure with authentic ranch recipes, southwestfavorites, or some of Ma's staples.
Author : Junior League of Odessa (Odessa, Tex.)
Publisher : Favorite Recipes Press (FRP)
Page : 310 pages
File Size : 17,93 MB
Release : 1991
Category : Cooking
ISBN : 9780961250812
A scrumptious cookbook celebrating the legendary cowboy through food, fun, andart. Cooking becomes a real adventure with authentic ranch recipes, southwestfavorites, or some of Ma's staples.
Author : Tuda Libby Crews
Publisher : Gibbs Smith Publishers
Page : 56 pages
File Size : 15,56 MB
Release : 1999
Category : Cooking
ISBN : 9780879058937
Three recipes for cookie dough--Jukebox Gingies, Bobby Socks Scotchies, and Cherry Chocolate Cookies--with tips on shaping the cookies into 1950's icons. Main focus is on tips in dough-making, shape-cutting, frosting and decorating, and storing and shipping.
Author : Lon Walters
Publisher : Cookbooks and Restaurant Guide
Page : 0 pages
File Size : 48,1 MB
Release : 1996
Category : Cooking
ISBN : 9780873586375
How did our ancestors bake without fresh ingredients or the thermometers over an open flame? Recipes have been updated and kitchen tested, including sourdough starters, cobblers, cakes, puddings, biscuits, and bread. Historical vignettes tell how chuck wagon chefs, ranch house cooks, and Native Americans did so much with so little. 13 color photos, 13 b&w photos; index.
Author : Darcy Williamson
Publisher : Caxton Press
Page : 276 pages
File Size : 47,69 MB
Release : 1995
Category : Cooking
ISBN : 9780870043673
Distributed by the University of Nebraska Press for Caxton Press The Rocky Mountain Wild Foods Cookbook contains recipes and preparation methods for 28 varieties of wild plants easily found in the Rocky Mountains and the West.
Author : Stephen Fried
Publisher : Bantam
Page : 562 pages
File Size : 17,10 MB
Release : 2011-05-03
Category : History
ISBN : 0553383485
NEW YORK TIMES BESTSELLER • Featured in the PBS documentary The Harvey Girls: Opportunity Bound The legendary life and entrepreneurial vision of Fred Harvey helped shape American culture and history for three generations—from the 1880s all the way through World War II—and still influence our lives today in surprising and fascinating ways. Now award-winning journalist Stephen Fried re-creates the life of this unlikely American hero, the founding father of the nation’s service industry, whose remarkable family business civilized the West and introduced America to Americans. Appetite for America is the incredible real-life story of Fred Harvey—told in depth for the first time ever—as well as the story of this country’s expansion into the Wild West of Bat Masterson and Billy the Kid, of the great days of the railroad, of a time when a deal could still be made with a handshake and the United States was still uniting. As a young immigrant, Fred Harvey worked his way up from dishwasher to household name: He was Ray Kroc before McDonald’s, J. Willard Marriott before Marriott Hotels, Howard Schultz before Starbucks. His eating houses and hotels along the Atchison, Topeka, and Santa Fe railroad (including historic lodges still in use at the Grand Canyon) were patronized by princes, presidents, and countless ordinary travelers looking for the best cup of coffee in the country. Harvey’s staff of carefully screened single young women—the celebrated Harvey Girls—were the country’s first female workforce and became genuine Americana, even inspiring an MGM musical starring Judy Garland. With the verve and passion of Fred Harvey himself, Stephen Fried tells the story of how this visionary built his business from a single lunch counter into a family empire whose marketing and innovations we still encounter in myriad ways. Inspiring, instructive, and hugely entertaining, Appetite for America is historical biography that is as richly rewarding as a slice of fresh apple pie—and every bit as satisfying. *With two photo inserts featuring over 75 images, and an appendix with over fifty Fred Harvey recipes, most of them never-before-published.
Author : Cinda Chavich
Publisher : Robert Rose
Page : 210 pages
File Size : 25,37 MB
Release : 1998-09
Category : Cooking, American
ISBN : 9781896503653
THE WILD WEST COOKBOOK, brings you the original comfort food, with over 120 easy-to-prepare recipes: Cheddar and Wild Rice Soup, Spinach and Summer Greens with Spicy Buttermilk Dressing and much more.
Author : Carolyn J. Niethammer
Publisher :
Page : 0 pages
File Size : 33,8 MB
Release : 2011
Category : Cooking
ISBN : 9780816529193
Over the last few decades, interest in eating locally has grown quickly. From just-picked apples in Washington to fresh peaches in Georgia, local food movements and farmer’s markets have proliferated all over the country. Desert dwellers in the Southwest are taking a new look at prickly pear, mesquite, and other native plants. Many people’s idea of cooking with southwestern plants begins and ends with prickly pear jelly. With this update to the classic Tumbleweed Gourmet, master cook Carolyn Niethammer opens a window on the incredible bounty of the southwestern deserts and offers recipes to help you bring these plants to your table. Included here are sections featuring each of twenty-three different desert plants. The chapters include basic information, harvesting techniques, and general characteristics. But the real treat comes in the form of some 150 recipes collected or developed by the author herself. Ranging from every-day to gourmet, from simple to complex, these recipes offer something for cooks of all skill levels. Some of the recipes also include stories about their origin and readers are encouraged to tinker with the ingredients and enjoy desert foods as part of their regular diet. Featuring Paul Mirocha’s finely drawn illustrations of the various southwestern plants discussed, this volume will serve as an indispensible guide from harvest to table. Whether you’re looking for more ways to prepare local foods, ideas for sustainable harvesting, or just want to expand your palette to take in some out-of-the-ordinary flavors, Cooking the Wild Southwest is sure to delight.
Author : Tuda Libby Crews
Publisher : Gibbs Smith Publishers
Page : 0 pages
File Size : 24,79 MB
Release : 1997
Category : Cookies
ISBN : 9780879058081
Learn the easy steps to make and decorate Original Wild, Wild West Cowboy Cookies--so tasty, the West just melts in your mouth! Delectable Sugar Cookie and Chocolate Dough are the basic beginnings, topped with a wild assortment of frosting colours, textures, and flavours that bring cowboy cookie shapes to life. Decorating techniques with background colours and contrasting piped frosting details make professional looking cookies a natural to give as gifts, use as decorative "place cards" and ornaments--and just try to reserve a few for the cookie jar! A Variety of Western images dance across the pages in stunning colours. Guaranteed to fuel the baking and eating appetites of buckaroos and buckarettes of every age. A saddle bag of decorating ideas invoke the spirit of the frontier, accompanied by how to store, pack, and ship these western delights.
Author : Sherry Monahan
Publisher : Two Dot Books
Page : 0 pages
File Size : 43,94 MB
Release : 2015
Category : Cooking
ISBN : 9781493010677
From chuckwagon recipes to dutch-oven favorites for your own campfire, The Cowboy's Cookbook features recipes, photos, and lore celebrating the cowboy's role in the shaping of the American West. From songs sung around the campfire after hearty meals of steak, beans, and skillet cornbread to the recipes you'll need to recreate those trailside meals in your own kitchen, this book will get you in touch with the spirit of the Old West.
Author : Robb Walsh
Publisher : Ten Speed Press
Page : 274 pages
File Size : 41,75 MB
Release : 2009-02-19
Category : Cooking
ISBN : 0307491765
Texas cowboys are the stuff of legend — immortalized in ruggedly picturesque images from Madison Avenue to Hollywood. Cowboy cooking has the same romanticized mythology, with the same oversimplified reputation (think campfire coffee, cowboy steaks, and ranch dressing). In reality, the food of the Texas cattle raisers came from a wide variety of ethnicities and spans four centuries. Robb Walsh digs deep into the culinary culture of the Texas cowpunchers, beginning with the Mexican vaqueros and their chile-based cuisine. Walsh gives overdue credit to the largely unsung black cowboys (one in four cowboys was black, and many of those were cooks). Cowgirls also played a role, and there is even a chapter on Urban Cowboys and an interview with the owner of Gilley’s, setting for the John Travolta--Debra Winger film. Here are a mouthwatering variety of recipes that include campfire and chuckwagon favorites as well as the sophisticated creations of the New Cowboy Cuisine: • Meats and poultry: sirloin guisada, cinnamon chicken, coffee-rubbed tenderloin • Stews and one-pot meals: chili, gumbo, fideo con carne • Sides: scalloped potatoes, onion rings, pole beans, field peas • Desserts and breads: peach cobbler, sourdough biscuits, old-fashioned preserves Through over a hundred evocative photos and a hundred recipes, historical sources, and the words of the cowboys (and cowgirls) themselves, the food lore of the Lone Star cowboy is brought vividly to life.