The Rocky Mountain Cook Book
| Author | : Caroline Trask Norton |
| Publisher | : |
| Total Pages | : 404 |
| Release | : 1918 |
| Genre | : Cooking, American |
| ISBN | : |
The Rocky Mountain Cookbook
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Recipe, Please
| Author | : Marty Meitus |
| Publisher | : Big Earth Publishing |
| Total Pages | : 260 |
| Release | : 2004 |
| Genre | : Cooking |
| ISBN | : 9781555663322 |
Looking for an appetizer that will wow your party guests? Longing for the ultimate bread pudding? How about a breakfast torte for that special occasion? In Recipe, Please, you'll find 166 ways to please your palate. Gathering from Colorado's best chefs and restaurants, Rocky Mountain News food editor Marty Meitus presents the newspaper's most-requested recipes from the popular weekly column. Whether you want to duplicate the Cheesy Artichoke Dip from the Wynkoop Brewing Company or you're planning to master the intricacies of Potato-Crusted Halibut with Crisp Potato Cake, Creamed Spinach, and Red Wine Sauce from the Kevin Taylor Restaurant, you'll find winning taste treats in this delicious collection. Since 1997, Marty has been "arm-wrestling" Colorado chefs to bring readers the secrets of their favorite restaurant dishes. You'll find recipes from local and national favorites such as Strings, Racines, the Wellshire Inn, California Cafe, Maggiano's Little Italy, Wolfgang Puck's Grand Cafe and McCormick's Fish House. Many of the recipes have become part of her personal repertoire, including Lemon Squares from Pasta, Pasta, Pasta; Baked Summer Squash Casserole from the Black-Eyed Pea; Chocolate Chip Cookies from Palmetto Grille; Green Chili from Chopper's Sports Grill; and Sesame Chicken from the Imperial. Throughout the book, she offers tips to help everyone become a successful home chef. Recipe, Please makes dining-in a food lover's delight! Book jacket.
Rocky Mountain Berry Book
| Author | : Bob Krumm |
| Publisher | : Falcon Guides |
| Total Pages | : 192 |
| Release | : 2020-06 |
| Genre | : Cooking |
| ISBN | : 9781493047796 |
A complete guide to finding, harvesting, and preparing wild berries and fruits in the Rocky Mountain West. Includes color photos and more than 100 recipes.
A Taste of Wyoming
| Author | : Pamela Sinclair |
| Publisher | : Farcountry Press |
| Total Pages | : 149 |
| Release | : 2008-03-19 |
| Genre | : Cooking |
| ISBN | : 1560374586 |
A Taste of Wyoming: Favorite Recipes from the Cowboy State is a divine blend of Wyoming's rich culinary heritage and contemporary cuisine. This exquisite cookbook features sophisticated interpretations of Western dishes from Wyoming's finest restaurants, lodges, and bed-and-breakfasts, as well as classic Cowboy State favorites. Take a seat at the table for mouthwatering Western cuisine: Blue Ribbon Caramel Cinnamon Rolls, Pine Nut-Crusted Goat Cheese, Warm Green Bean Salad, New West Clam Chowder, Lamb Ossobucco, Brandied Apricot-Stuffed Pork Loin with Port Wine Glaze, Pan-Fried Rocky Mountain Trout with Hazelnut Butter, Sour Cream Cherry Pie, and Wild Huckleberry Muffins with Orange Glaze. Complementing the delectable recipes and gorgeous photographs are excerpts from the works of Wyoming writers and delightful historical images. Author Pamela Sinclair has struck a culinary chord with Wyomingites, according to Wyoming author Alyson Hagy, who writes in the foreword, "Sinclair has discovered a knotty little Western secret. She has toured our kitchens and our stubborn gardens and our memories. She has listened to the way our stomachs growl before we head off on a brisk hike or after we've spent a twilight hour shoveling snow. She knows our hearts are half-hitched to our dinner plates."
Denver & Boulder Chef's Table
| Author | : Ruth Tobias |
| Publisher | : Rowman & Littlefield |
| Total Pages | : 225 |
| Release | : 2013-08-20 |
| Genre | : Cooking |
| ISBN | : 149300137X |
Landscape has everything to do with who Coloradans are and thus how they cook, eat, and drink. Ruggedness is a given: the cowboys and outlaws of the old Wild West have their modern-day equivalents in chefs and back-to-the-land enthusiasts who forage for forest mushrooms when they’re not tending to their beehives and chicken coops. This sense of adventure and emphasis on locally-sourced ingredients is imparted on every plate served in Denver and Boulder’s restaurants and eateries. Combined with a spotlight on cooking traditions from around the world, the Front Range dining scene has never felt so exciting and vibrant, all the while set against a singular backdrop: the Rocky Mountains. Denver & Boulder Chef’s Table gathers the cities’ best chefs and restaurants under one roof, featuring recipes for the home cook from over fifty of the region’s most celebrated restaurants and showcasing full-color photos of mouth-watering dishes, award-winning chefs, and lots of local flavor.
The New High Altitude Cookbook
| Author | : Beverly Anderson Nemiro |
| Publisher | : Random House (NY) |
| Total Pages | : 0 |
| Release | : 1980 |
| Genre | : Cookbooks |
| ISBN | : 9780394513089 |
Absolutely indispensable for anyone who cooks or bakes at altitudes of 2,500 feet or more above sea level. Contains over 500 carefully adjusted recipes, special cooking tips, charts and tables.
Big Sky Cooking
| Author | : Meredith Brokaw |
| Publisher | : Artisan Books |
| Total Pages | : 232 |
| Release | : 2006-01-01 |
| Genre | : Cooking |
| ISBN | : 9781579652685 |
Presents nearly one hundred Western style recipes inspired by Montana living, including savory biscuits, smoked trout with horseradish sauce, Rocky Mountain potato salad, and wild rice pilaf.
The New York Times Heritage Cook Book
| Author | : Jean Hewitt |
| Publisher | : Wings |
| Total Pages | : 0 |
| Release | : 1980 |
| Genre | : Cooking |
| ISBN | : 9780517309971 |
Contains 2,100 heirloom recipes from all over the United States, an index, and adaptations for modern kitchens.
The Commonsense Cookery Book
| Author | : Home Economics Institute of Australia Staff |
| Publisher | : Angus & Robertson |
| Total Pages | : 355 |
| Release | : 2013 |
| Genre | : Cooking |
| ISBN | : 9780732297930 |
Celebrating 100 years of an Australian classic cookbook The Centenary edition celebrates 100 years of an Australian cookbook classic. THE COMMONSENSE COOKERY BOOK has been teaching Australians kitchen basics since 1914. Now this special release, including a new introduction and historical information, marks the centenary of this kitchen must-have. A beautiful new edition of the Aussie favourite plus gorgeous companion notebook packaged together in an elegant slipcase, this is the perfect gift for any Australian cook, whether just starting out or an old hand in the kitchen. Or to replace that precious but tattered copy you've clung to for far too long With more than one million copies sold, THE COMMONSENSE COOKERY BOOK is the bible every home leaver takes with them when they fly the nest; the book you give to those who are just learning about food, and the book you can give to experts who want to go 'back to basics'. It has step-by-step recipes for everything from how to make toast to more complex dishes, as well as detailed illustrations of techniques, including how to line a cake tin, how to poach eggs and how to roll up a Swiss roll sponge.With invaluable tips on measurements, cuts of meat, the meaning of cookery terms, dietary requirements and other essentials, this is the bible no Aussie kitchen should be without.
The New Elk Hunter's Cookbook
| Author | : Rocky Mountain Elk Foundation |
| Publisher | : Falcon Guides |
| Total Pages | : 0 |
| Release | : 2003-11 |
| Genre | : Cooking |
| ISBN | : 9780762728633 |
A variety of delicious recipes for elk, deer, and other wild game, contributed and compiled by the membership of the Rocky Mountain Elk Foundation.
