The Big Sky Bounty Cookbook : Local Ingredients and Rustic Recipes.

ISBN:

9781439664711

Title:

Author:

Boulds, Chef Barrie.

Personal Author:

Boulds, Chef Barrie.

Physical Description:

1 online resource (218 pages)

Series:

American Palate

Contents:

Intro -- Title Page -- Copyright -- Dedication -- Contents -- FOREWORD BY CHEF ERIC TRAGER -- FOREWORD BY LINDA GROSSKOPF -- ACKNOWLEDGEMENTS -- INTRODUCTION -- PART I. APPETIZERS -- PART II. SOUPS AND SALADS -- PART III. MAIN ENTRȅS -- PART IV. WILD GAME ENTRȅS -- PART V. DESSERTS -- PART VI. BREADS -- APPENDIX. THE BASICS, EASY SUBSTITUTES AND MEASUREMENT CONVERSIONS -- BIBLIOGRAPHY -- Author.xhtml -- ABOUT THE AUTHORS.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2018. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Cooking, American-Western style.

Added Author:

Petersen, Jean.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2018

Publication Information:

Chicago :

Arcadia Publishing Inc.,

2018.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5978	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

"A showcase for Montana ingredients. There are hunter favorites such as elk and deer and some more rare delicacies like rattlesnake or beaver." -- Bozeman Daily Chronicle

From mountain streams in the west to rolling prairies in the east, Montana's habitats and natural resources offer an abundance of culinary possibilities. The mountains provide the necessities for a delightful elk tenderloin with huckleberry demi-glace, while the prairie contributes to rattlesnake cakes with roasted red pepper remoulade. And gardens and farms statewide produce the makings of Aunt Lois O'Toole's rhubarb strawberry pie. Chef Barrie Boulds and author Jean Petersen present locally sourced epicurean dishes that exude Montanan charm. Historical context enhances seventy-five easy yet sophisticated recipes celebrating unique flavors and heritage--with forewords from Chef Eric Trager and Western Ag Reporter editor Linda Grosskopf.

"With over seventy recipes melting with Montanan history, The Big Sky Bounty is sure to be a cookbook worth shelf space for every self-respecting western cook." -- Women Writing the West

"[Recipes] range from the kind of soul food you might expect--like the Elk Chili and Native American Gaboo Boo Bread--to the finer Roasted Squab with Grapes . . . Although the book offers a strong nod to gourmet cooking, the recipes are not complicated, and the ingredients are honest and straightforward." -- Yellowstone Valley Woman

Author Notes

Montana-born chef Barrie Boulds (chefbarrieboulds.com) brings more than twenty-eight years of experience to her private chef and catering business in the Yellowstone area. She has been featured in Wine Enthusiast magazine, the New York Times, Fodor's and USA Today and has served clientele from celebrities to presidents. A graduate of Colorado State University and member of the Society of Children's Book Writers and Illustrators, Jean Petersen (jeanpetersen.com) has more than twenty years of professional writing experience as a columnist with Western Ag Reporter and nonfiction children's author.