Spirit of the West: Cooking from Ranch House and Range by Beverly Cox and Martin Jacobs

This book has not been indexed yet...

Notes about this book

  • Eat Your Books

    1997 International Association of Culinary Professionals Award Winner

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1584791977
  • ISBN 13 9781584791973
  • Published Mar 25 2002
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang Inc
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

Influenced by Mexican cooking and that of the West's 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. 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 dishes as Sourdough Hotcakes, Potato Doughnuts, Grandma Hubbard's Batter-fried Chicken, King Ranch beans, Pot Roast with Dumplings, and Devil's Food Cake with Brown Sugar Frosting. This volume offers more than 100 recipes for hearty, flavorful food that's as simple to make as it is satisfying to eat.


With the help of chapter introductions by noted food and western historians, this book traces the mythic story of the American frontier through the food eaten by its settlers. Illustrated with color photographs taken on location, each filled with authentic western accessories, this book is a pleasure to look at, cook from, and read.



Other cookbooks by this author