Open Range: Steaks, Chops & More from Big Sky Country (Hardcover)
 

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Open Range: Steaks, Chops & More from Big Sky Country (Hardcover)

Today $18.38
Item #: 14116897

    Not just a major vacation destination, Montana is a veritable melting pot of delicious grub. Add to it the wide-open spaces, outdoor living, and the riches of nature, and itís enough to make any vacationer question the decision to go home! ......more

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Not just a major vacation destination, Montana is a veritable melting pot of delicious grub. Add to it the wide-open spaces, outdoor living, and the riches of nature, and itís enough to make any vacationer question the decision to go home! Prepare yourself for what the authors call ?great, honest, and authentically hearty chow you can prepare at home,Ē the Montana way. Open Range serves up generous portions of meat?including venison, quail, duck, elk, fish, pork, and beef?in near-excess, and all manner of favorite local steakhouse sides.

The Mint Bar and Cafe in Belgrade, Montana inspired the book, but the recipes include much more than menu offerings. Far from dusty chuckwagon cuisine, Montanaís culinary influences are Cajun, Creole, French, and Italian. Standouts include Fried Meat Pies, Campfire Coffee Chili, Buttermilk-Fried Quail with Steenís Syrup, Poacherís Deer Leg, and more. The authors put their considerable knowledge of meat-eating to use: beginning with how the animal was raised through all the steps of choosing, prepping, marinating, cooking, and enjoying it. Follow the main course with basic potatoes and creamed spinach to stews,salsas, greens, and desserts: youíll leave the table satisfied.

Jay Bentley is the founder, owner, and operator of The Mint Bar and Cafe of Belgrade, Montana for over 15 years. He trained under New Orleans chef, transplanted Parisian, Daniel Bonnot, of the Louis XVI, before moving to Montana on a permanent vacation. He lives in Belgrade, Montana.

Patrick Dillon is a Pulitzer Prize-winning non-fiction writer, author, and editor. He now operates a California winery.

Author:
Dillon, Patrick
Genre:
COOKING / Methods / Barbecue & Grilling
Audience:
General/trade
Format:
Hardcover
Pages:
271
Language:
English
Publisher:
Running Pr Book Pub
Publish Date:
10/23/2012
Copyright Year:
2012
ISBN:
9780762441532
Thickness:
1.25 in
Unit weight:
2.85 lb
Height:
8.5 in
Wdth:
7.25 in
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