Product Details
New Frontiers in Western Cooking

New Frontiers in Western Cooking
By Greg Patent

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Think of the American West's traditional food - game meat of ald kinds, wild mushrooms, salmon and trout, apples and berries, and whole grains. Add the tastes of the many new immigrants to the West, from Asia, Mexico, Russia, and elsewhere, who introduced new flavors. The result, wonderful new tastes! ~AK

Product Description

Celebrate and explore the ongoing culinary renaissance in the American West with this collection of more than 125 original recipes - some sophisticated, some simple, all inviting, and all offering an incredible combination of flavors unique to the American West.

Think of the West and you think of great traditional food - game meat of al kinds, wild mushrooms, salmon and trout, apples and berries, and whole grains. But the many new immigrants to the West, from Asia, Mexico, Russia, and elsewhere, have introduced an exciting variety of new flavors. The result . . . wonderful new tastes! From Venison Chili with Singapore Hot Sauce to Stir-Fried Pheasant with Ginger and Orange, from Huckleberry Pie to Treasure State Tropical Cake, New Frontiers in Western Cooking offers fresh recipes using ingredients available throughout this vast and varied region. Join chef Greg Patent and bring the excitement of American Western cooking into your own kitchen. (8 1/2 x 10 1/4, 256 pages, b&w photos, recipes)

Product Details

  • Amazon Sales Rank: #2886616 in Books
  • Published on: 2001-12-01
  • Original language: English
  • Number of items: 1
  • Binding: Paperback
  • 256 pages

Editorial Reviews

From the Back Cover
Celebrate and explore the ongoing culinary renaissance in the American West with this collection of more than 125 original recipes - some sophisticated, some simple, all inviting, and all offering an incredible combination of flavors unique to the American West. Think of the West and you think of great traditional food - game meat of al kinds, wild mushrooms, salmon and trout, apples and berries, and whole grains. But the many new immigrants to the West, from Asia, Mexico, Russia, and elsewhere, have introduced an exciting variety of new flavors. The result . . . wonderful new tastes! From Venison Chili with Singapore Hot Sauce to Stir-Fried Pheasant with Ginger and Orange, from Huckleberry Pie to Treasure State Tropical Cake, New Frontiers in Western Cooking offers fresh recipes using ingredients available throughout this vast and varied region. Join chef Greg Patent and bring the excitement of American Western cooking into your own kitchen. (8 1/2 x 10 1/4, 256 pages, b&w photos, recipes)

About the Author

Greg Patent is a food writer and cookbook author whose latest book, A Is for Apple, was co-authored with his wife, Dorothy (Broadway Books, 1999). He is currently working on a historical cookbook, Baking in America. Greg is a regular contributor to Cooking Light magazine and serves on its editorial board. He has also done a regular radio show on food for Missoula Public Radio and a television show on cooking and has been a chef for several restaurants.