Offers forty photos capturing the food, colors, and natural beauty of this scenic barrier island region, more than one hundred recipes of tasty local dishes, including Out Banks Clam Chowder, and a collection of regional tales and folklore, such as the faTitle: The Outer Banks CookbookAuthor: Wiegand, ElizabethPublisher: Globe Pequot PrPublication Date: 2008/05/01Number of Pages: 327Binding Type: PAPERBACKLibrary of Congress: oc2008091299

The Outer Banks Cookbook: Recipes and Traditions from North Carolina's Barrier Islands

Cookbooks, Food & Wine

Wiegand, Elizabeth

Regional & International

Three Forks

Wild berry lovers, here is your book! The Rocky Mountain Berry Book is the only book that combines the information of a field guide and the fun of a cookbook. Author Bob Krumm tells you in a friendly, non-technical way, how to identify fifteen edible fruits and berries. Chokecherry, elderberry, wild raspberry, huckleberry-all your favorites are here. Plus several you might not have known were edible and delicious, such as wild rose and hawthorn. You'll learn what these plants look like and where they grow. You'll learn when they ripen. And you'll learn the best methods of picking and preserving these luscious wild fruits at their peak of flavor. And that's not all. The Rocky Mountain Berry Book includes 148 delicious recipes, from jellies and preserves, to pies and cakes, to Native American favorites such as pemmican. So stock your pantry while you savor the beauty of the Rockies. The Rocky Mountain Berry Book tells you how!

The Rocky Mountain Berry Book

Krumm, Bob

Savoring the Wild contains everything a cook needs to know about preparing delicious meals from a wide variety of wild foods. Over 100 recipes cover big game, small game, fish, upland birds, waterfowl, and edible plants. There's enough diversity so that any cook-from the expert in wild foods to the beginner-will find something new and tantalizing to try. These recipes come from Montana kitchens where wild game has been a staple food for generations.

Savoring the Wild: Game, Fish, & Wild Plant Cookery

Science & Math

Falcon Press

Biological Sciences

"Wring that cow's tail and shove her this way!" Or you could just say, "Pass the grease!" After all, you might need some butter for your steaming stack of hots or string of flats. Filling your belly in the frontier West was more diverse and entertaining than you might ever imagine. Federal Writers' Project field workers, under the direction of Works Project Administration (WPA), collected anecdotes and history surrounding the food customs and concoctions of Americans. Written in the late 1930s, the manuscript for the western section of the coutnry abounds with tales of miners, lumberjacks, ranch housewives, range dwellers, and the stories of whole communities eating, drinking, and wisecracking. This book tells the story of food and eating in the frontier West. It includes a contemporary foreword by food writer and cookbook author Greg Patent and a selection of favorite specialty recipes from each state.

Whistleberries, Stirabout, & Depression Cake

KENNEDY, Michael

Reynolds, Edward B.

What's Cooking America: More Than 800 Family-Tested Recipes from American Cooks of Today and Yesterday

Cook, Andra

Stradley, Linda

From Deer Valley ski resort Executive Pastry Chef Letty Halloran Flatt offers 125 of the resort's tried-and-true recipes.

Chocolate Snowball: And Other Fabulous Pastries from Deer Valley Bakery

Flatt, Letty Halloran

Baking

Lipsmackin' Backpackin': Lightweight, Trail-Tested Recipes for Extended Backcountry Trips

Conners, Christine

Outdoor Cooking

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Books by Three Forks