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Cargando... The Fort Cookbook: New Foods of the Old West from the Famous Denver Restaurantpor Samuel P. Arnold
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"The Fort Cookbook: New Foods of the Old west from the Famous Denver Restaurant chronicles the life of this singular eatery by presenting recipes from its earliest days and throughout its near-forty-year history. There are the unforgettable favorites that helped make The Fort beloved, such as White Cheese Shrimp Enchiladas and Rocky Mountain Oysters, as well as new spins on Old West classics, such as Gonzales Steak stuffed with green chiles and Buffalo Burgers, not to mention enough fabulous steak recipes to make a beef lover swoon. Arnold's inventive cuisine ranges from unfamiliar recipes for increasingly available ostrich and elk to such southwestern comfort food as Blue Corn Blueberry Muffins, Lakota Indian Fry Bread, and Chocolate Chile Cake." "Peppered with Arnold's exuberant notes on the history of the Old West and wisdom about food and ingredients, The Fort Cookbook is the result of Arnold's genuine curiosity and hands-on experience. Like the colorful Western characters that people his pages, Sam Arnold - author, raconteur, historian, and keeper of The Fort - is a larger-than-life figure with a generous, two-fisted approach to hospitality. For armchair travelers, recipe lovers, diners, and cooks, there could be no better scout."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved No se han encontrado descripciones de biblioteca. |
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Google Books — Cargando... GénerosSistema Decimal Melvil (DDC)641.5978Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking North America Western U.S.Clasificación de la Biblioteca del CongresoValoraciónPromedio: No hay valoraciones.¿Eres tú?Conviértete en un Autor de LibraryThing. |
I know you probably won't think so, but Rocky Mountain Oysters (animal testes) are delicious. Round here they are sometimes called calf fries, and indeed, the Fort uses the testes of calves or veal for theirs. Don't go for those? The book has lots of other recipes, including the Fort's signature dish, Bowl of the Wife of Kit Carson.