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Open Range

Open Range

Steaks, Chops, and More from Big Sky Country


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.

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Genre: Cooking / Cooking / Methods / Barbecue & Grilling

On Sale: October 23rd 2012

Price: $32.5

Page Count: 272

ISBN-13: 9780762441532

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Praise

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.”

ExploreBigSky.com
"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.”