Open Range: Steaks, Chops & More From Big Sky Country   -     By: Jay Bentley, Patrick Dillon
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Open Range: Steaks, Chops & More From Big Sky Country

Running Press / 2012 / Hardcover

$14.39 (CBD Price)
Retail: $32.50
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CBD Stock No: WW441532

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Product Description

Open Range brings good grub and good times into your kitchen, your backyard grill, or even your trailside chuck wagon. A representation of tables all over Montana, this adventurous collection includes meats of all stripes - from chicken, fish, beef, and pork to the more exotic bison, venison, wild goose, partridge, and elk. This rustic look at traditional and contemporary chuck wagon cuisine is meant to be devoured by anyone with a big appetite and a taste for adventure.

Product Information

Format: Hardcover
Vendor: Running Press
Publication Date: 2012
ISBN-13: 9780762441532
Availability: Usually ships in 24-48 hours.

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Publisher's Description

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 meat—including venison, quail, duck, elk, fish, pork, and beef—in 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.

Author Bio

Jay Bentley is the founder, owner, and operator of The Mint Bar and Café of Belgrade, Montana for over 15 years. He trained under New Orleans chef, transplanted Parisian, Daniel Bonnot, of the Louis XVI, before moving to Montana on a permanent vacation. He lives in Belgrade, Montana.

Patrick Dillon is a Pulitzer Prize-winning non-fiction writer, author, and editor. He now operates a California winery.

Editorial Reviews

Cakes, Tea and Dreams blog
"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. It’s also a cultural history of Montana and all the things that connect us to it. The recipes and stories let readers imagine they’re 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."

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