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C O O K I N G | |
Best
of the Best from the Great Plains: Selected Recipes from Cookbooks of North Dakota, South Dakota, Nebraska,
and Kansas
by Gwen McKee (Editor), Barbara Moseley (Editor), Tupper England (Illustrator) From the Badlands and the Black Hills, around Mount Rushmore and along the Oregon Trail, eighty-eight cookbooks from these Great Plains states have contributed their favorite recipes to make up this impressive collection. Included are favorite recipes that will be made over and over again once you've tried the likes of Flint Ridge Pheasant, Cow Punching Chili and Dumplings, Orange Roughy Almondine, God's Country White Chocolate Cheesecake with Raspberry Sauce, Lollipop Cookies, or Walking Tacos. |
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Nebraska Pioneer Cookbook
by Kay Graber Pemmican and pickled plums, sauerkraut and salmi of quail, Swedish flatbread and Bohemian kolaches and Danish meat roll, dishes familiar and foods exoticyou'll find them in this cook's tour of the state from Lewis and Clark to the Age of Elegance, for in its cuisine as in its weather Nebraska is a land of variety and extremes. Interspersed with the recipes are descriptions of food preparation and fare which tell us much about how our forebears livedindustriously, ingeniously, and sometimes very well. Although many of the recipes could not be duplicated in today's kitchens, there is plenty here to challenge and stimulate amateur and professional chefsand plenty of food for thought for social historians. |
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