Frontier Fare: Recipes and Lore from the Old West

by Sherry Monahan

Overview

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.

Product Details

ISBN-13:	9780762797547
Publisher:	TwoDot
Publication date:	10/07/2014
Edition description:	1st Edition
Pages:	240
Product dimensions:	7.90(w) x 7.90(h) x 0.60(d)

About the Author

Sherry Monahan is the incoming President of Western Writers of America, and holds memberships in the James Beard Foundation, Women Writing the West, the Author's Guild, National Genealogical Society, and the Association of Professional Genealogists. She has her own column in and is a contributing editor for True West magazine. Other publications include Mrs. Earp: The Wives & Lovers of the Earp Brothers, California Vines, Wines and Pioneers, The Wicked West, Taste of Tombstone, and Tombstone's Treasures.

Editorial Reviews

"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

From the Publisher

Readers 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