Ask a Bookseller about this title
"Distributed by the University of Nebraska Press for Caxton Press"
Bestselling Western novelist Matt Braun brings home the hearty flavors, traditions, and lore of Western cooking in this collection of more than 100 mouth-watering recipes. Braun, a fourth-generation Westerner, writes from experience and his years of researching the American West, interlacing recipes with the colorful history of frontier fare.
About the Author
Matt Braun is one of America's best-loved Western writers and the author of forty books.
"Matt Braun''s Western Cooking features more than 100 savory recipes drawn from the hearty flavors, traditions and lore of Western cooking. From "Braised Short Ribs", "Chuck-Wagon Beans", and "Roast Quail" to "Venison Stew", "Stuffed Acorn Squash", and "Hotshot Barbecue Sauce" anyone can cook up an authentic Western treat in their kitchen. Mexican and Indian cookery are important components and so such favorites as "Tostadas de Frijoles", "Enchiladas de Carne", "Tamale Pie", Buffalo Meat", "Jerky", "Squaw Bread", and many others await within the pages of Matt Braun''s Western Cooking. These delicious and easy-to-make recipes cover all aspects of the Western meal, from cast-iron cookery to jalapeno peppers. With these authentic recipes the dining room table becomes reminiscent of the chuck wagon, and a lot of hungry appetites will be enthusiastically satisfied."—Midwest Book Review
"You won''t have to ring the dinner bell twice when you prepare some of the tried and true recipes in this book. And as an added bonus, Braun enhances many of the recipes with the colorful history of the dish, He also traces the development of the Westerners'' cuisine and the different cultures that contributed to it."—Marie D. Gaylean, Idaho Press Tribune
-Marie D. Gaylean