National Cowboy Hall of Fame Chuck Wagon Cookbook: Authentic Recipes from the Ranch and the Range
The romance of the range quickly boils down to reality once Price footnotes and documents cowboy life and cowboy vittles. Who could bear to hear that roundups consisted of 4:00 a.m. wake-up calls and 8:00 p.m. lights-out orders and that there was little but hard work in between? Or that the daily meals in the mid-1800s, before refrigeration, were primarily variations on coffee, salted beef, and biscuits? Along with the text, photographs illustrate the less-than-idyllic outdoor culture of the cowboy, from the personalities of the camp cooks to the common lingo to the procurement of foodstuffs. Balancing the sometimes harsh tales are more than 100 contemporary range recipes, none of which bear much resemblance to the old dishes that were once served.Barbara Jacobs