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How to Cook dishes from the West
The Western
United States
is the name used to refer to the Western third or half of the continguous continental
United States
(the exact definitions used by different people do vary). Although this region does
include
California,
the Southwestern,
and the Northwestern states, for the purposes of this web site, we consider
Californian cuisine,
Southwestern cuisine, and
Northwestern cuisine, separately.
On this page, we will focus instead on the cuisine of other areas of
the American West.
The inland areas of the American West, tend to be (of course) known for cattle-ranching
(and cowboys), are there are many foods that spring from these traditions.
Some popular Western recipes and dishes include:
- Chili con carne - A spicy stew made from chili peppers and meat, often
with beans, onions and tomatoes.
The question of whether to include beans and tomatoes in the recipe is a controversial one -
for example, many Texans say beans should always be cooked separately from chili con carne.
Chili con carne is the official dish of the state of
Texas.
- Rocky Mountain Oysters -
Buffalo,
boar or bull testicles. They are prepared
by peeling, coating in flour and seasonings, then deep-fried (sometimes after being pounded flat).
This dish is also sometimes known as
"calf fries",
"cowboy caviar",
"Montana tendergroins", or
"swinging beef".
On this page, you will find a selection of Western cookbooks.
These web sites may also be of interest:
Related pages on this web site:
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Heston Blumenthal
Bloomsbury USA
Released: 2009-10-13
Hardcover (532 pages)
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Back by popular demand, a lower-priced version of the must-have book from the genius behind the Fat Duck, the restaurant named best in the world by Restaurant magazine. The cookbook hailed by the Los Angeles Times as a “showstopper” and by Jeffrey Steingarten of Vogue as “the most glorious spectacle of the season…like no other book I have seen in the past twenty years” is now available in a reduced-price edition. With a reduced trim size but an identical interior, this lavishly illustrated, stunningly designed, and gorgeously photographed masterpiece takes you inside the head of maverick restaurateur Heston Blumenthal. Separated into three sections (History; Recipes; Science), the book chronicles Blumenthal’s improbable rise to fame and, for the first time, offers a mouth-watering and eye-popping selection of recipes from his award-winning restaurant. He also explains the science behind his culinary masterpieces, the technology and implements that make his alchemical dishes come to life. Designed by acclaimed artist Dave McKean—and filled with photographs by Dominic Davies—this artfully rendered celebration of one of the world’s most innovative and renowned chefs is a foodie’s dream. |
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By Judy Rodgers
W. W. Norton & Company
Hardcover (504 pages)
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For twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Café with high expectations and have rarely left disappointed. In The Zuni Café Cookbook, a book customers have been anticipating for years, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. But Zuni's appeal goes beyond recipes. Harold McGee concludes, "What makes The Zuni Café Cookbook a real treasure is the voice of Zuni's Judy Rodgers," whose book "repeatedly sheds a fresh and revealing light on ingredients and dishes, and even on the nature of cooking itself." Deborah Madison (Vegetarian Cooking for Everyone) says the introduction alone "should be required reading for every person who might cook something someday." 24 pages of color; 50 black-and-white photographs |
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By Stephanie Ashcraft
Gibbs Smith
Released: 2002-08-01
Kindle Edition (130 pages)
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Move over Betty Crocker--101 Things to Do With a Cake Mix will amaze your friends and leave them Jell-O green with envy! From Snickers Surprise Cookies to Christmas Rainbow Poke Cake, it's the best thing to happen in the kitchen since your last romantic rendezvous! So what are you waiting for? Grab a cake mix, whip up some goodies, and throw some flour on your face so it looks like you spent days in the kitchen. (20030224) |
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By Mitchell Rosenthal
Ten Speed Press
Released: 2011-10-18
Hardcover (272 pages)
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In Cooking My Way Back Home, Mitchell Rosenthal delivers the same warmth, personality, and infectious enthusiasm for sharing food as can be found at his wildly popular San Francisco restaurants, Town Hall, Anchor and Hope, and Salt House. With his trademark exuberance and good humor, Mitchell blends Southern-inspired comfort food with urban sophistication and innovation, for exciting results. Reflecting on the classics (Shrimp Étouffée), updating regional specialties (Poutine), elevating family favorites (Chopped Liver), and reveling in no-holds-barred, all-out indulgences (Butterscotch Chocolate Pot de Crème) are what’s on order in this collection of 100 imaginative and irresistible recipes. Like a good friend offering up a platter of freshly fried Oysters Rémoulade, these robust, full-flavored recipes are impossible to refuse. |
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By Robb Walsh
Ten Speed Press
Released: 2012-03-06
Paperback (304 pages)
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Who says cooking is for homebodies? Veteran Texas food writer Robb Walsh served as a judge at a chuck wagon cook-off, worked as a deckhand on a shrimp boat, and went mayhaw-picking in the Big Thicket--for seven years, he drove the length and breadth of the state looking for the best in barbecue, burgers, kolaches, and tacos; while scouring museums, libraries, and public archives unearthing vintage photos, culinary stories, and nearly-forgotten dishes. Then he headed home to Houston to test the recipes he'd collected back in his own kitchen. The result is Texas Eats: The New Lone Star Heritage Cookbook, a colorful and deeply personal blend of history, anecdotes, and recipes from all over the Lone Star State. |
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By Becky Selengut
Sasquatch Books
Released: 2011-03-29
Paperback (288 pages)
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It can be intimidating to shop for seafood. You wonder if it's healthy for you, you worry about whether it's overfished and whether it's caught in ways that harm other species or the environment. Making smart seafood choices has never been more confusing or more important for the planet and our health. Chef and seafood advocate Becky Selengut knows from good fish, and in a voice that's informed but down-to-earth, she untangles the morass surrounding seafood today. From shellfish to finfish to littlefish, fifteen good fish are featured, and the accompanying seventy-five recipes will appeal to a wide range of home cooks: from beginners, to busy parents trying to put a healthy weeknight meal on the table, to the more adventurous who want to create special-occasion dishes. Sommelier April Pogue provides wine pairings for each recipe. Good Fish is an invaluable resource for anyone living on the Pacific Coast. Chef Becky Selengut is an advocate for seafood sustainability and seasonal, regional cuisine. Her writing has been featured in Seattle Homes and Lifestyles and Edible Seattle magazines. She lives in Seattle. |
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By Junior League of Denver
Junior League of Denver
Hardcover
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By Stephanie Ashcraft
Gibbs Smith
Spiral-bound (128 pages)
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From the New York Times best-selling author of 101 Things to Do With a Cake Mix! comes 101 Things to Do with a Slow Cooker! Call it a slow cooker, a crockery cooker, or your best friend, the popularity of these handy machines has exploded recently, and "Mrs. 101" Stephanie Ashcraft has stepped up to the plate (or bowl, or serving tray) with an amazing collection of timesaving recipes. From South of the Border Pot Roast to Hearty Vegetable Soup to Cherries Jubilee, now anyone can make hearty, healthy dishes for the whole family the "throw-n-go" way. Simply throw several ingredients into the slow cooker, get on with life, and come home to a kitchen filled with the aroma of real home cooking. 101 recipes for main courses, side dishes, desserts, and more are included, along with suggestions for how and what to serve with each dish, time-saving meal preparation tips, and easy modifications to fit your families tastes. Stephanie Ashcraft, New York Times best selling author of 101 Things to Do With a Cake Mix, is a full-time mom who has created and collected recipes for years. She also teaches a monthly cooking class for Macey's Little Cooking Theater. Janet Eyring's interest in learning how to cook healthy, inexpensive meals without living in the kitchen inspired her to write a cookbook that relied on the ease of the slow cooker. She also teaches cooking classes at Macey's Little Cooking Theater. |
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By Colorado State University Cooperative Extension
3D Press
Released: 2003-04-30
Kindle Edition (191 pages)
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Put an end to your high altitude frustrations today! With over two hundred recipes and proven tips developed by high altitude baking experts, this book will ensure your baking success. A cake recipe adjustment guide for bakers living at an elevation of 3,500 and 10,000 feet is included in this essential cookbook, High Altitude Baking includes recipes for cookies, cakes, muffins, coffee cakes, scones, biscuits, pancakes, yeast breads, sourdough breads, and more. |
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By Don and Myrtle Holm
The Caxton Printers, Ltd.
Paperback (136 pages)
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The Complete Sourdough Cookbook |
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