Food historian and restaurateur Arnold culled diaries, journals, and other sources to collect recipes of trappers, traders, settlers, various Indian tribes, Mexicans, and soldiers. He presents them here in two ways--the original narrative directions alongside modern adaptations with measurements--along with historical anecdotes and explanation, the sources of the recipes, and selected further readings. Annotation c. Book News, Inc., Portland, OR (booknews.com)
From The Critics
Eating Up The Santa Fe Trail: Recipes And Lore From The Old West combines authentic recipes used by trappers, traders, settlers, Native American tribes, Mexicans, and frontier soldiers with anecdotes and stories drawn from the American West. This superb compilation of western history and recipes were gathered together by food historian Sam Arnold and ranges in origin and background from Missouri, across Kansas, to Bent's Fort, Colorado, and on to Santa Fe, New Mexico. Here are step-by-step instructions on preparing a wide variety of trail fare including buffalo, elk, carne, washtunkala (jerked meat stew); and traditional eggnog — the drink of choice after a hanging! Eating Up The Santa Fe Trail is a unique addition to any cookbook collection and will have a special appeal for students and enthusiasts of the America West.
Perhaps the American West's best-known chef, restaurateur, and food historian, Samuel P. Arnold has contributed to, and has been featured in, a number of publications and television programs, including Bon Appetit, Gourmet, The New York Times, Newsday, and "The Today Show". Sam also produced and hosted a TV series about foods of the early West.