| Nebraska Pioneer Cookbook Contributor(s): Graber, Kay (Editor) |
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ISBN: 0803258011 ISBN-13: 9780803258013 Publisher: Bison Books OUR PRICE: $13.46 Product Type: Paperback - Other Formats Published: October 1974 Annotation: Pemmican and pickled plums, sauerkraut and salmi of quail, Swedish flatbread and Bohemian kolaches and Danish meat roll, dishes familiar and foods exotic--you'll find them in this cook's tour of the state from Lewis and Clark to the Age of Elegance, for in its cuisine as in its weather Nebraska is a land of variety and extremes. Interspersed with the recipes are descriptions of food preparation and fare which tell us much about how our forebears lived--industriously, ingeniously, and sometimes very well. Although many of the recipes could not be duplicated in today's kitchens, there is plenty here to challenge and stimulate amateur and professional chefs--and plenty of food for thought for social historians. |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - American - Western States - Cooking | History |
| Dewey: 641.597 |
| LCCN: 74077089 |
| Lexile Measure: 1210 |
| Series: Bison Book |
| Physical Information: 0.42" H x 5.39" W x 8.49" (0.46 lbs) 164 pages |
| Themes: - Cultural Region - Plains - Cultural Region - Western U.S. - Geographic Orientation - Nebraska |
| Descriptions, Reviews, Etc. |
| Publisher Description: Pemmican and pickled plums, sauerkraut and salmi of quail, Swedish flatbread and Bohemian kolaches and Danish meat roll, dishes familiar and foods exotic--you'll find them in this cook's tour of the state from Lewis and Clark to the Age of Elegance, for in its cuisine as in its weather Nebraska is a land of variety and extremes. Interspersed with the recipes are descriptions of food preparation and fare which tell us much about how our forebears lived--industriously, ingeniously, and sometimes very well. Although many of the recipes could not be duplicated in today's kitchens, there is plenty here to challenge and stimulate amateur and professional chefs--and plenty of food for thought for social historians. |