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Open Range
Steaks, Chops, and More from Big Sky Country
Contributors
By Jay Bentley
By Patrick Dillon
Formats and Prices
Price
$4.99Price
$6.99 CADFormat
Format:
ebook $4.99 $6.99 CADThis item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around October 23, 2012. This date is subject to change due to shipping delays beyond our control.
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The Mint Bar and Cafén 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.
Genre:
- On Sale
- Oct 23, 2012
- Page Count
- 272 pages
- Publisher
- Running Press
- ISBN-13
- 9780762447060
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