The Big Sky Bounty Cookbook: Local Ingredients and Rustic Recipes (American Palate)

By: Barrie Boulds and Jean Petersen

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Synopsis: &“A showcase for Montana ingredients. There are hunter favorites such as elk and deer and some more rare delicacies like rattlesnake or beaver.&” —Bozeman Daily ChronicleFrom mountain streams in the west to rolling prairies in the east, Montana&’s habitats and natural resources offer an abundance of culinary possibilities. The mountains provide the necessities for a delightful elk tenderloin with huckleberry demi-glace, while the prairie contributes to rattlesnake cakes with roasted red pepper remoulade. And gardens and farms statewide produce the makings of Aunt Lois O&’Toole&’s rhubarb strawberry pie. Chef Barrie Boulds and author Jean Petersen present locally sourced epicurean dishes that exude Montanan charm. Historical context enhances seventy-five easy yet sophisticated recipes celebrating unique flavors and heritage—with forewords from Chef Eric Trager and Western Ag Reporter editor Linda Grosskopf.&“With over seventy recipes melting with Montanan history, The Big Sky Bounty is sure to be a cookbook worth shelf space for every self-respecting western cook.&” —Women Writing the West&“[Recipes] range from the kind of soul food you might expect—like the Elk Chili and Native American Gaboo Boo Bread—to the finer Roasted Squab with Grapes . . . Although the book offers a strong nod to gourmet cooking, the recipes are not complicated, and the ingredients are honest and straightforward.&” —Yellowstone Valley Woman