Gold Rush Grub: From Turpentine Stew to Hoochinoo
Author: Ann Chandonnet
"Ann Chandonnet brings us a history of gold rush food complete with hearty recipes, ranging from sourdough flapjacks to stewed porcupine. From miners' meals and home remedies to holiday fare, beverages, and housekeeping, Gold Rush Grub follows the trail of stampeders from Sutter's Mill in California to Alaska and the Klondike." "The first food history of its kind, Gold Rush Grub presents a panoramic view of an exciting period in American history. The grub that stampeders ate was affected by everything from arctic weather to Pacific Coast agriculture and Midwest meatpacking. For those who struck it rich, there were oysters, ice cream, and cognac. The less fortunate had to make do with beans and nettle soup." Readers with an adventurous palate can experiment with recipes for scalloped grayling and caribou scrapple. Those who prefer to leave the porcupines and bears in peace will enjoy the engaging prose and historic photographs.
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Cooking with Chardonnay: 75 Sensational Chardonnay Recipes
Author: Barbara Ray
75 sensational easy-to-prepare recipes, each flavored with Chardonnay -- soups, pastas & grains, meats, poultry, seafood & desserts. Glossary and pronunciation guide for wine cooking terms. Introduction to Chardonnay. How to cook with wine, decipher wine labels, and serve wine.
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