Montana Cookbook

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Description: Montana cooking is as wide and varied as the Big Sky itself, and now The Montana Cookbook brings together the best of Montana cooking for everyone to enjoy.  Here are recipes past and present, traditional and modern, simple and satisfying that can grace a formal dinner or tame a hungry crew around a campfire. 

These recipes, selected from more than a thousand submitted by Montanans from all parts of the state, reflect the state's rich diversity. They include recipes for switchel, a pioneer beverage by Elaine Kyriss of Billings; Flying Farmer's Salad by Melinda Reed Hettick of Stevensville; venison stew by Barbara McPherson of Canyon Creek, flank steak barbecue by Courtney Cox of Winston; double-bran muffins by Joan A. Christianson of Libby -- and many more. Some recipes reflect Montana's ethnic heritage while others are for down-to-earth, wholesome food "made in Montana." 

Here are recipes for beverages, appetizers, soups, salads, beef, chicken, pork, fish and game, potatoes, pasta, rice, vegetables of many kinds, breads, a dazzling diversity of desserts, brunch items, and miscellaneous foods ranging from wild berry jelly to jellied moose nose. In addition, thirteen recipes have been specially marked as "winners," the best recipes in each category. To spice up the book even more, there are delightful historical anecdotes -- including recipes -- from Montana's early days, and several recipes for house specialties of Montana restaurants. Each recipe features a clear, easy-to-read list of ingredients and simple, easy-to- understand instructions. 

All recipes were carefully selected by consulting editor Mary Ellen Holverson, a registered dietitian and former owner of Helena's popular Stovetop Restaurant.  The Montana Cookbook -- made by Montanans for the way we like to live. 

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Condition: Good condition.