Globe Pequot / TwoDot
Trim: 8 x 8
978-0-7627-9754-7 • Paperback • October 2014 • $18.95 • (£14.99)
978-1-4930-1667-9 • eBook • November 2014 • $17.99 • (£13.99)
Sherry Monahan is the incoming President of Western Writers of America, and holds memberships in the James Beard Foundation, Women Writing the West, the Author’s Guild, National Genealogical Society, and the Association of Professional Genealogists. She has her own column in and is a contributing editor for True West magazine. Other publications include Mrs. Earp: The Wives & Lovers of the Earp Brothers, California Vines, Wines and Pioneers, The Wicked West, Taste of Tombstone, and Tombstone’s Treasures.
“The Old West has never been so appetizing. Tip your Stetson, or your chef’s toque, to Sherry Monahan for this mouth-watering look at Western history.”—
—Johnny D. Boggs, six-time Spur Award winner
“A delicious combination of Old West history and mouthwatering recipes—fare fit for a frontiersmen or frontierswomen of any era.”
—Chris Enss, New York Times best-selling author
“Sherry Monahan’s book gives us rare look at history and food. In an era that did not have gas ranges, propane barbecues, food processors, and refrigeration, it’s mind boggling what the old pioneers of the Wild West could cook. Sherry'’s research and book does that for us.”
—James Louie, owner of Huber’s Cafe
Readers and eaters—and what readers aren't?—might be tempted to sink their teeth into this colorfully illustrated book, especially P. 50 (homemade donuts from 1894 recipes), P. 66 (railroad cake, from recipes as early as the 1880s), P. 74 (stewed potatoes á la bonne bouche, from an 1889 recipe), P. 125 (biscuits, from an 1855 recipe), P. 149 (huckleberry shortcake, from an 1891 recipe), P. 174 (oyster omelet, from a 1882 recipe), P. 196 (strawberry ice cream, from an 1884 recipe) and P. 211 (mountain dew pudding, from an 1899 recipe).— Wild West
A cookbook that celebrates the history and culture of the Wild Wild West.