Flavors under the Big Sky : Recipes and Stories from Yellowstone Public Radio & Beyond.

ISBN:

9781439669846

Title:

Author:

Fong, Stella.

Personal Author:

Fong, Stella.

Physical Description:

1 online resource (246 pages)

Series:

American Palate

Contents:

Intro -- Title Page -- Copyright -- Contents -- Foreword, by Chef Chuck Schommer -- Acknowledgements -- Introduction -- PART I. STELLA'S MONTANA -- PART II. RIVERS AND LAKES -- PART III. MOUNTAINS -- PART IV. PLAINS -- PANTRY: SEASONINGS, SAUCES AND CONDIMENTS -- Sources -- About the Author and Photographer.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2022. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Cooking, American--Western style.

Cooking--Montana.

Cooking.

Added Author:

Donaldson-Vermill, Lynn.

Schommer, Chef Chuck.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2020

Publication Information:

Chicago :

Arcadia Publishing Inc.,

2020.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.59785999999997	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

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Summary

Explore the big, wild flavors of Montana with this collection of recipes and stories from Big Sky Country's culinary trailblazers.

With more than eighty recipes and stunning photography, writer and Montana radio host Stella Fong combines cherished local ingredients with world flavors. Sourced from waterways, mountains, plains and local farmers' markets, Montana's resources shine in a diverse array of savory and sweet applications.

Dishes like Pheasant Stir-Fry with Black Bean Sauce and Elk Kielbasa with Pomegranate bring international flair to familiar game. Rhubarb Raspberry Polenta Cake and Pavlova Roulade with Sour Cherry Sauce and Toasted Almonds give new life to market and garden staples. And stories of local chef, farmers, and others pay tribute to the Treasure State's abundance. Flavors Under the Big Sky offers a fresh take on Big Sky Country's finest fare.

Author Notes

Culinary instructor and author Stella Fong has cooking and Certified Wine Professional certifications from the Culinary Institute of America. Her articles have appeared in Edible Bozeman, The Washington Post, Cooking Light, Fine Cooking, Big Sky Journal, Western Art and Architecture and The San Diego Union-Tribune. She is the author of Historic Restaurants of Billings and Billings Food and host of Yellowstone Public Radio's Flavors Under the Big Sky.