The Book of Regional American Cooking: Cowboy (Book of Regional American Cooking)

Rating:
Summary: A culinary trip to the Old West.
Review: In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Cowboy Cooking, starts with a brief introduction into the basics of western cooking and cooking in a Dutch oven, and then presents recipe suggestions for all major courses, from appetizers to breads and desserts. Special chapters are dedicated to breakfasts, soups, (red) meats, poultry, fish and side dishes. Classics such as baked apples, barbecue sauce, chicken wings, cowboy beans, fry bread, various burgers, ribs, steaks and stews, breadsticks, grilled corn and corn chowder, French toast, roasted wild duck, hash browns, peach cobbler and red beans and rice, appear next to unique dishes such as baked juniper chicken, buckwheat cream cakes, fried mountain oysters, Sonoran rabbit stew, walnut molasses tarts, and even fried rattlesnake (!). Although the measurements contained in the recipes are generally given in American measurements, the book contains a helpful page comparing U.S. and metric charts at the end.

From Whiskey gulch apple pie to wilted greens and spiced baked wings, this collection of recipes is a veritable culinary mini-trip to the world of the Old West - and at a relative bargain price, to boot.

Rating:
Summary: A culinary trip to the Old West.
Review: In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Cowboy Cooking, starts with a brief introduction into the basics of western cooking and cooking in a Dutch oven, and then presents recipe suggestions for all major courses, from appetizers to breads and desserts. Special chapters are dedicated to breakfasts, soups, (red) meats, poultry, fish and side dishes. Classics such as baked apples, barbecue sauce, chicken wings, cowboy beans, fry bread, various burgers, ribs, steaks and stews, breadsticks, grilled corn and corn chowder, French toast, roasted wild duck, hash browns, peach cobbler and red beans and rice, appear next to unique dishes such as baked juniper chicken, buckwheat cream cakes, fried mountain oysters, Sonoran rabbit stew, walnut molasses tarts, and even fried rattlesnake (!). Although the measurements contained in the recipes are generally given in American measurements, the book contains a helpful page comparing U.S. and metric charts at the end.

From Whiskey gulch apple pie to wilted greens and spiced baked wings, this collection of recipes is a veritable culinary mini-trip to the world of the Old West - and at a relative bargain price, to boot.