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Vendor: Running Press Book Publishers
Publication Date: 2012
Availability: In Stock
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Not just a major vacation destination, Montana is a veritable melting pot of delicious grub. Add to it the wide-open spaces, outdoor living, and the riches of nature, and it’s enough to make any vacationer question the decision to go home! Prepare yourself for what the authors call great, honest, and authentically hearty chow you can prepare at home,” the Montana way. Open Range serves up generous portions of meatincluding venison, quail, duck, elk, fish, pork, and beefin near-excess, and all manner of favorite local steakhouse sides.
The Mint Bar and Café in Belgrade, Montana inspired the book, but the recipes include much more than menu offerings. Far from dusty chuckwagon cuisine, Montana’s culinary influences are Cajun, Creole, French, and Italian. Standouts include Fried Meat Pies, Campfire Coffee Chili, Buttermilk-Fried Quail with Steen’s Syrup, Poacher’s Deer Leg, and more. The authors put their considerable knowledge of meat-eating to use: beginning with how the animal was raised through all the steps of choosing, prepping, marinating, cooking, and enjoying it. Follow the main course with basic potatoes and creamed spinach to stews,salsas, greens, and desserts: you’ll leave the table satisfied.
Patrick Dillon is a Pulitzer Prize-winning non-fiction writer, author, and editor. He now operates a California winery.
"Flavorful and nourishing, Open Range evokes the big sky of Montana while serving up comfort food to satisfy the hungriest cowhands."
Shelf Awareness for Readers
"A mouthwatering array of hearty, savory recipes paired with photos and anecdotes from the Big Sky Country of Montana."
"Open Range is not just a cookbook. Its also a cultural history of Montana and all the things that connect us to it. The recipes and stories let readers imagine theyre sitting around a campfire on a brisk night with friends, sipping bourbon out of a tin cup, or smelling fresh caught trout frying on a skillet over open flame."