212 pages - with 268 B/W photos - format 148 x 210 - hardcover
ISBN 978-3-9468600-3-7
Delicious food was often the only luxury in the wilds of the Old West Cowboy, ranch and chuck wagon cuisine has many facets, depending on where, when and for whom each dish was prepared. Except on certain occasions, when dishes were sometimes quite laborious and time-consuming, uncomplicated cuisine that was adapted to everyday life prevailed. The recipes, most of which are more than 100 years old, were passed down to their descendants by cowboys, ranch cooks, ranchers' wives and the first restaurant owners of the time. They still like to prepare their meals afterwards, as the fresh ingredients and the lack of artificial additives make them taste superior to ready-made products. Not just at home, but especially during the very popular shorter or longer stays in the great outdoors.
The cookbook is a culinary journey into the past of Texas, Oklahoma and New Mexico, whose histories and settlements were very different. The recipes that follow a historical introduction are occasionally supplemented by short stories about their origins and are sometimes accompanied by historical photos from the 19th century that provide insights into life back then.
The author has been traveling to the mid-southwest of the USA and many other states since 1991. On these trips she was a guest on large and small ranches and enjoyed the hospitality and warmth of many other people who were happy to pass on their old family recipes and often tell the story of their ancestors.
Use collapsible tabs for more detailed information that will help customers make a purchasing decision.
Ex: Shipping and return policies, size guides, and other common questions.
