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Author: Stella Fong
Publisher: Arcadia Publishing
ISBN: 1439669848
Category : Cooking
Languages : en
Pages : 315
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Book Description
Explore the big, wild flavors of Montana with this collection of recipes and stories from Big Sky Country’s culinary trailblazers. With more than eighty recipes and stunning photography, writer and Montana radio host Stella Fong combines cherished local ingredients with world flavors. Sourced from waterways, mountains, plains and local farmers’ markets, Montana's resources shine in a diverse array of savory and sweet applications. Dishes like Pheasant Stir-Fry with Black Bean Sauce and Elk Kielbasa with Pomegranate bring international flair to familiar game. Rhubarb Raspberry Polenta Cake and Pavlova Roulade with Sour Cherry Sauce and Toasted Almonds give new life to market and garden staples. And stories of local chef, farmers, and others pay tribute to the Treasure State's abundance. Flavors Under the Big Sky offers a fresh take on Big Sky Country’s finest fare.
Author: Stella Fong
Publisher: Arcadia Publishing
ISBN: 1439669848
Category : Cooking
Languages : en
Pages : 315
Get Book
Book Description
Explore the big, wild flavors of Montana with this collection of recipes and stories from Big Sky Country’s culinary trailblazers. With more than eighty recipes and stunning photography, writer and Montana radio host Stella Fong combines cherished local ingredients with world flavors. Sourced from waterways, mountains, plains and local farmers’ markets, Montana's resources shine in a diverse array of savory and sweet applications. Dishes like Pheasant Stir-Fry with Black Bean Sauce and Elk Kielbasa with Pomegranate bring international flair to familiar game. Rhubarb Raspberry Polenta Cake and Pavlova Roulade with Sour Cherry Sauce and Toasted Almonds give new life to market and garden staples. And stories of local chef, farmers, and others pay tribute to the Treasure State's abundance. Flavors Under the Big Sky offers a fresh take on Big Sky Country’s finest fare.
Author: Stella Fong
Publisher: Arcadia Publishing
ISBN: 146714438X
Category : History
Languages : en
Pages : 224
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Book Description
With more than eighty recipes and stunning photography, writer and radio host Stella Fong marries cherished local ingredients with world flavors. Sourced from waterways, mountains, plains and local farmers' markets, Montana's resources shine in a diverse array of savory and sweet applications. Dishes like Pheasant Stir-Fry with Black Bean Sauce and Elk Kielbasa with Pomegranate bring international flair to familiar game. Rhubarb Raspberry Polenta Cake and Pavlova Roulade with Sour Cherry Sauce and Toasted Almonds give new life to market and garden staples. And stories of local culinary trailblazers pay tribute to the Treasure State's abundance. The host of Yellowstone Public Radio's Flavors Under the Big Sky: Celebrating the Bounty of the Region offers a fresh take on Big Sky Country's finest fare.
Author: Stella Fong
Publisher: Arcadia Publishing
ISBN: 1467117587
Category : Business & Economics
Languages : en
Pages : 1
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Book Description
A history beginning in 1882 of the restaurants, bakeries, chefs, and entrepreneurs who shaped the culinary landscape of Billings, Montana.
Author: Eric Schlosser
Publisher: Houghton Mifflin Harcourt
ISBN: 0547750331
Category : Business & Economics
Languages : en
Pages : 387
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Book Description
An exploration of the fast food industry in the United States, from its roots to its long-term consequences.
Author: Linda Weintraub
Publisher: Univ of California Press
ISBN: 0520273613
Category : Art
Languages : en
Pages : 380
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Book Description
This title documents the burgeoning eco art movement from A to Z, presenting a panorama of artistic responses to environmental concerns, from Ant Farms anti-consumer antics in the 1970s to Marina Zurkows 2007 animation that anticipates the havoc wreaked upon the planet by global warming.
Author: Jamie Oliver
Publisher: Flatiron Books
ISBN: 1250787580
Category : Cooking
Languages : en
Pages : 583
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Book Description
7 Ways to reinvent your favorite ingredients with more than 120 new, exciting and tasty recipes Naked Chef television personality Jamie Oliver has looked at the top ingredients we buy week in, week out. We’re talking about those meal staples we pick up without thinking – chicken breasts, salmon fillets, ground beef, eggs, potatoes, broccoli, mushrooms, to name but a few. We’re all busy, but that shouldn’t stop us from having a tasty, nutritious meal after a long day at work or looking after the kids. So, rather than trying to change what we buy, Jamie wants to give everyone new inspiration for their favorite supermarket ingredients. Jamie will share 7 achievable, exciting and tasty ways to cook 18 of our favorite ingredients, and each recipe will include no more than 8 ingredients. Across the book, at least 70% of the recipes will be everyday options from both an ease and nutritional point of view, meaning you’re covered for every day of the week. With everything from fakeaways and traybakes to family and freezer favorites, you’ll find bags of inspiration to help you mix things up in the kitchen. Step up, 7 Ways, the most reader-focused cookbook Jamie has ever written.
Author: Jordan Fisher Smith
Publisher: Crown
ISBN: 0307454266
Category : Science
Languages : en
Pages : 394
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Book Description
The fascinating story of a trial that opened a window onto the century-long battle to control nature in the national parks. When twenty-five-year-old Harry Walker was killed by a bear in Yellowstone Park in 1972, the civil trial prompted by his death became a proxy for bigger questions about American wilderness management that had been boiling for a century. At immediate issue was whether the Park Service should have done more to keep bears away from humans, but what was revealed as the trial unfolded was just how fruitless our efforts to regulate nature in the parks had always been. The proceedings drew to the witness stand some of the most important figures in twentieth century wilderness management, including the eminent zoologist A. Starker Leopold, who had produced a landmark conservationist document in the 1950s, and all-American twin researchers John and Frank Craighead, who ran groundbreaking bear studies at Yellowstone. Their testimony would help decide whether the government owed the Walker family restitution for Harry's death, but it would also illuminate decades of patchwork efforts to preserve an idea of nature that had never existed in the first place. In this remarkable excavation of American environmental history, nature writer and former park ranger Jordan Fisher Smith uses Harry Walker's story to tell the larger narrative of the futile, sometimes fatal, attempts to remake wilderness in the name of preserving it. Tracing a course from the founding of the national parks through the tangled twentieth-century growth of the conservationist movement, Smith gives the lie to the portrayal of national parks as Edenic wonderlands unspoiled until the arrival of Europeans, and shows how virtually every attempt to manage nature in the parks has only created cascading effects that require even more management. Moving across time and between Yellowstone, Yosemite, and Glacier national parks, Engineering Eden shows how efforts at wilderness management have always been undone by one fundamental problem--that the idea of what is "wild" dissolves as soon as we begin to examine it, leaving us with little framework to say what wilderness should look like and which human interventions are acceptable in trying to preserve it. In the tradition of John McPhee's The Control of Nature and Alan Burdick's Out of Eden, Jordan Fisher Smith has produced a powerful work of popular science and environmental history, grappling with critical issues that we have even now yet to resolve.
Author: Ramin Ganeshram
Publisher: Hippocrene Books
ISBN: 9780781811255
Category : Cooking
Languages : en
Pages : 292
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Book Description
Callalloo and Buss Up Shut, Mother-in-Law And Kuchela, Chip Chip and Doubles. The verbiage of Trinidad's cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage. A British colony from 1779 until 1962, during those years Trinidad & Tobago's population grew to include East Indian and Chinese indentured servants who worked in the sugar plantations alongside former African slaves. Trinidadian food is marked by the blending of these cultures. As such, curry, Indian breads, callaloo (a soup of West African origin), and fried rice are all among the national dishes. The book includes these dishes, as well as many others, including Shrimp Creole, Beef Stew with Dumplings, and Ginger Beer. Also included are fascinating histories and anecdotes on such topics as Trinidadian rum, Buccaneer Cooking, and Black Cake. Beautiful photographs! by Jean-Paul Vellotti bring this beautiful island nation and its unique cuisine to life.
Author: Darra Goldstein
Publisher: Ten Speed Press
ISBN: 0399580395
Category : Cooking
Languages : en
Pages : 322
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Book Description
100 traditional yet surprisingly modern recipes from the far northern corners of Russia, featuring ingredients and dishes that young Russians are rediscovering as part of their heritage. IACP AWARD FINALIST • LONGLISTED FOR THE ART OF EATING PRIZE • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE WASHINGTON POST AND FORBES “A necessary resource for food writers and for eaters, a fascinating read and good excuse to make fermented oatmeal.”—Bon Appétit Russian cookbooks tend to focus on the food that was imported from France in the nineteenth century or the impoverished food of the Soviet era. Beyond the North Wind explores the true heart of Russian food, a cuisine that celebrates whole grains, preserved and fermented foods, and straightforward but robust flavors. Recipes for a dazzling array of pickles and preserves, infused vodkas, homemade dairy products such as farmers cheese and cultured butter, puff pastry hand pies stuffed with mushrooms and fish, and seasonal vegetable soups showcase Russian foods that are organic and honest--many of them old dishes that feel new again in their elegant minimalism. Despite the country's harsh climate, this surprisingly sophisticated cuisine has an incredible depth of flavor to offer in dishes like Braised Cod with Horseradish, Roast Lamb with Kasha, Black Currant Cheesecake, and so many more. This home-style cookbook with a strong sense of place and evocative storytelling brings to life a rarely seen portrait of Russia, its people, and its palate—with 100 recipes, gorgeous photography, and essays on the little-known culinary history of this fascinating and wild part of the world.
Author: Betty MacDonald
Publisher: HarperCollins
ISBN: 0062047744
Category : Biography & Autobiography
Languages : en
Pages : 196
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Book Description
“A work of real comic genius. . . . A wonderful, funny, warm, honest book, and, to use a much overused word, a classic.” –Michael Korda, author of Country Matters When Betty MacDonald married a marine and moved to a small chicken farm on the Olympic Peninsula in Washington State, she was largely unprepared for the rigors of life in the wild. With no running water, no electricity, a house in need of constant repair, and days that ran from four in the morning to nine at night, the MacDonalds had barely a moment to put their feet up and relax. And then came the children. Yet through every trial and pitfall—through chaos and catastrophe—this indomitable family somehow, mercifully, never lost its sense of humor. A beloved literary treasure for more than half a century, Betty MacDonald's The Egg and I is a heartwarming and uproarious account of adventure and survival on an American frontier.
