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Spirit of the West: Cooking from Ranch House and Range [Hardcover]

By Beverly Cox (Author)
Our Price $ 34.00  
Retail Value $ 40.00  
You Save $ 6.00  (15%)  
Item Number 115118  
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Item Specifications...

Pages   224
Est. Packaging Dimensions:   Length: 11.3" Width: 8.7" Height: 0.9"
Weight:   3 lbs.
Binding  Hardcover
Release Date   Mar 31, 2002
Publisher   Harry N. Abrams
ISBN  1584791977  
EAN  9781584791973  

Availability  0 units.

Item Description...
Spirit of the West: Cooking from Ranch House and Range is filled with recipes that satisfy. Here are the robust, flavorful dishes that sustained cowpokes and wranglers, ranch hands and cattle barons. Influenced by the cooking of Mexico and of the Native American inhabitants--and enriched by the many ethnic cuisines brought to the region by its settlers--ranch house cooking is American home cooking on a grand scale.

The book includes more than 100 recipes for simple, mother-watering dishes for breakfast, lunch, dinner, and anything in between. Beginning with recipes that date back to the first western ranchers--who came north from Mexico in the sixteenth century--and continuing through those served at today's dude ranches, Spirit of the West includes such timeless American dishes as Sourdough Hotcakes, Potato Doughnuts, Butterscotch Rolls, Chokecherry Jelly, Grandma Hubbard's Batterfried Chicken, King Ranch Beans, Mission-style Red Chili Sauce, Pot Roast with Dumplings, and Devil's Food Cake with Brown Sugar Frosting.

This book traces the mythic story of the American frontier through the food eaten by those who lived it. Chapters cover the vaquero tradition; the time of the great cattle drives and the open range; the era of the big ranches; the coming of homesteaders; and the traditional dude ranches of today. Chapter introductions by Western historian David Dary, author of Cowboy Culture, sketch the thrilling history of the American West. Sam'l P. Arnold, author of Eating Up the Santa Fe Trail and noted chef and owner of the world-famous Fort Restaurant in Morrison, Colorado, weaves together Western food, history, and way of life in the book's introduction.

Buy Spirit of the West: Cooking from Ranch House and Range by Beverly Cox from our Christian Books store - isbn: 9781584791973 & 1584791977

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More About Beverly Cox

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Beverly Cox is the author of several award-winning cookbooks, including Eating Cuban. She lives on her family s homestead in Colorado.


Beverly Cox was born in 1945.

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Reviews - What do our customers think?
Fantastic Home-Style Ranch Recipes  May 5, 2003
Spirit of the West is a fantastic cookbook, chock full of great Ranch-Style recipes and home-style food. It is the IACP Cookbook Award Winner, and once I opened it, I could tell why! Its filled with some great recipes, tantalizing photos and accompanying stories.

My particular favorites are Quichelna Cattle Company's Rum ribs,Abuelita's Chicken Soup,Flour Tortillas, Way Station Pot Roast with Dumplings. I'm looking forward to trying the biscuit on a stick and Mrs. Swan's White Cake! YUM.

Fans of cookbooks and western cuisine are sure to appreciate this cookbook. The photos are huge, tasteful, and numerous, and the recipes offer a delightful mix of western and Mexican inspired food. Just reading this cookbook makes me hungry. =-)

Warm up your Kitchen!  Aug 16, 2000
Give your kitchen a shot of true blue ranch cooking with this wonderful book. This extraordinary informative and practical book will win new friends among cooks everywhere, whether experienced or new to the kitchen. Spirit of the West cooking is to be valued chiefly for its "heirloom" dishes. Treasured heirlooms that come down to us from a day when hard physical labor and a need for thrift made chuck-wagon cooks provide satisfying, hearty, filling meals. Rich simmered soups; old fashioned pot roast with dumplings, hot puddings and wonderful baking recipes will take you on a nostalgic trip to the days when homemade breads were a part of everyday life. The Spirit of the West cookbook has the best of the old recipes, easy to prepare with step-by-step instructions attuned to yesteryear's simpler, more informal approach to mealtime. Once you have tried just a few of the recipes, you will understand why generation after generation of good cooks has shared with confidence and assurance their best cooking. Use the full-color photographs for inspiration; then turn your kitchen into the most welcome place in your neck of the woods.

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