Cowboy Cooking Traditionelle Chuck Wagon und Ranch-Küche
A cowboy's particular occupation usually determined the nature of his meals. On the ranch, the supply of fresh food was more plentiful than on a month-long trail ride. As a "lonesome rider" in search of stray cattle, the cowboy's food was limited to what fit in his saddlebag. On a round up, on the other hand, he could rely on the cook at the chuck wagon to prepare appropriate meals for the hard working men.
This book contains a collection of well over 100 recipes - from rich breakfasts and main courses to cakes and pastries - that are still used today to prepare meals on ranches or at appropriate events.
The author has traveled to the southwestern United States several times a year since 1991 and collected most of the recipes on these trips. They are based largely on oral traditions that were passed down on the ranches in the families and from the cooks to their successors.
The dishes are simple to prepare, as rustic life in the West did not leave much room for sophisticated gimmicks in cooking. The recipes can be prepared in a conventional kitchen, over an open fire, and sometimes in a "Dutch Oven." Ideal for rustic social gatherings on a smaller or larger scale, barbecues, extended breakfast parties, a hearty turkey dinner, or even for hunters and anglers.
Specifications:
| Language: | German |
| Pages: | 101 |
