Montana Cooking: A Big Taste of Big Sky Country

Overview

From the Mountains to the Plains

Start with a healthy dollop of local color, stir in a pinch of immigrant lore, garnish with fresh wit and wisdom from one of the West’s most respected chefs and writers, and serve.

Feel like sourdough biscuits spiced with sage plucked right off the bush? Have a hankering for Flathead Lake Whitefish Cakes? Curious how to turn your Dutch oven or backyard smoker into a gourmet showcase? Renowned author Greg Patent ...

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Overview

From the Mountains to the Plains

Start with a healthy dollop of local color, stir in a pinch of immigrant lore, garnish with fresh wit and wisdom from one of the West’s most respected chefs and writers, and serve.

Feel like sourdough biscuits spiced with sage plucked right off the bush? Have a hankering for Flathead Lake Whitefish Cakes? Curious how to turn your Dutch oven or backyard smoker into a gourmet showcase? Renowned author Greg Patent sifts through the wealth of fresh ingredients available in the northern Rockies, sets each in its historical context, and then builds some of the most mouthwatering recipes west of the Mississippi. Montana Cooking is not only a cookbook of extraordinary depth but also an essential introduction to Montana and to food as a reflection of  this majestic place.
 
Learn How to Prepare Some of These Classic Montana Dishes:

Huckleberry Muffins
Rock Creek Trout in Tomato and Onion Sauce
Buffalo Burgers with Thyme in Tarragon Cream Sauce
Twice-Moreled Chicken Breasts with Sage
Roasted Duck with Sweet Marsala and Balsamic Vinegar
Broiled Quail with Dijon Mustard and Toasted Sourdough Bread Crumbs
Grilled Buffalo Rib-Eye Steaks with Onion Confit
Bitterroot Valley Strawberry Pie
Rhubarb, Strawberry
Hazelnut Crisp

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Product Details

  • ISBN-13: 9780762747986
  • Publisher: Three Forks Press
  • Publication date: 8/1/2008
  • Edition description: First
  • Pages: 256
  • Sales rank: 792,793
  • Product dimensions: 7.96 (w) x 10.50 (h) x 0.52 (d)

Meet the Author

Missoula resident Greg Patent won second place in the Junior Division of the Pillsbury Bake-Off when he was a teenager. He has been a cookbook judge for the International Association of Culinary Professionals as well as a restaurant judge for the James Beard Foundation.  He writes about food and profiles restaurant chefs for his local paper, the Missoulian, and he co-hosts a show about food on Montana Public Radio.
 
About the Author


Greg Patent is a food writer and cookbook author whose newest cookbook, A Baker's Odyssey: Celebrating Time-Honored Recipes from America's Rich Immigrant Heritage, which includes a companion DVD, will be published in December 2007, by John Wiley & Sons. His previous cookbook, Baking in America: Traditional and Contemporary Favorites from the Past 200 Years (Houghton Mifflin), won the 2003 James Beard Award for Best Baking Book of the Year and the World Gourmand Cookbook Award for Best Baking Book in the English Language. He is also the author of A Is for Apple, co-authored with his wife, Dorothy (Broadway Books, 1999), and numerous other cookbooks. Greg was a regular contributor to Cooking Light magazine for 13 years and served on its editorial board. For many years, he had his own cooking show, which aired on The Learning Channel, and he has also been a chef in two Montana restaurants.

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