New Cooking from the Old West by Greg Patent

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Western cooks are always looking for new ways to prepare familiar ingredients and to experiment with not-so-familiar foods. The ethnic lines have become blurred engendering a more creative use of ingredients and the invention of new flavor combinations. This cookbook has a wide variety of recipes including sour dough starter, Buffalo Burgers, stir-fry Pheasant thighs with torpedo onions, and more. There are photographs, illustrations, and short essays throughout. This paperback book measures 8 1/2" x 10" and has 263 pages.

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