Open range
Subtitle: steaks, chops & more from Big Sky Country
By: Jay Bentley and Patrick Dillon
Contributors: Dillon, Patrick, 1945-
Publisher: Running Press
Published: 2012
Place of publication: Philapelphia
Language: eng
Number of pages: 271
ISBN-13: 9780762441532
Subjects: Cooking (Meat); Cooking (Game); Pictorial works; Western style; Cooking; Mint Bar & Café (Belgrade, Mont.); American Cooking
Description: Blend together a mix of Italian, German, French, and Cajun traditions, with meat of all kinds--from chicken, fish, beef, and pork to bison, venison, wild goose, partridge, and elk--then sear it, grill it, roast it, braise it, or bake it for traditional and contemporary Montana chuck wagon cuisine--
Notes: Includes index.
Table of contents: title: Introduction; title: Welcome to The Mint; title: A brief history of meat in Montana; title: Equipment and essentials; title: Starters, salads, soups, and such; title: Fish; title: Beef; title: Lamb and pork; title: Bison; title: Wild game; title: Chicken; title: Side dishes; title: A supporting cast of rubs, sauces, dressings, and dips; title: Desserts.