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    RecipesManiac.com   >   National + Regional Cookbooks   >   USA   >   Western

       
     

    How to Cook dishes from the West


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    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, most people consider "Western cuisine" to be a distinct style separate from Californian cuisine, Southwestern cuisine, and Northwestern cuisine, and originating from other (inland) parts 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".


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    Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains

    By Tieghan Gerard

    Clarkson Potter
    Released: 2017-09-12
    Hardcover (304 pages)

    Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains
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    • CLARKSON POTTER
    Product Description:
    Whether you need to get dinner on the table for your family tonight or are planning your next get-together with friends, Half Baked Harvest Cookbook has your new favorite recipe.

    Tieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to make dinner every night, she started doing the cooking—at age 15. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains.
     
    While it might be a trek to get to Tieghan’s barn-turned-test kitchen, her creativity shines here: dress up that cheese board with a real honey comb; decorate a standard salad with spicy, crispy sweet potato fries; serve stir fry over forbidden black rice; give French Onion Soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint: it’s molasses). And a striking photograph accompanies every recipe, making Half Baked Harvest Cookbook a feast your eyes, too.

    A Taste of Cowboy: Ranch Recipes and Tales from the Trail

    By Kent Rollins

    Rux Martin/Houghton Mifflin Harcourt
    Released: 2015-04-07
    Hardcover (256 pages)

    A Taste of Cowboy: Ranch Recipes and Tales from the Trail
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    Product Description:
    Irresistible recipes from pantry ingredients by an authentic cowboy and TV veteran

    Whether he’s beating Bobby Flay at chicken-fried steak on the Food Network, catering for a barbecue, bar mitzvah, or wedding, or cooking for cowboys in the middle of nowhere, Kent Rollins makes comfort food that satisfies. This gifted cook, TV contestant, and storyteller takes us into his frontier world with simple food anyone can do.

    A cowboy’s day starts early and ends late. Kent offers labor-saving breakfasts like Egg Bowls with Smoked Cream Sauce. For lunch or dinner, there’s 20-minute Green Pepper Frito Pie, hands-off, four-ingredient Sweet Heat Chopped Barbecue Sandwiches, or mild and smoky Roasted Bean-Stuffed Poblano Peppers. He even parts with his prized recipe for Bread Pudding with Whisky Cream Sauce. (The secret to its lightness? Hamburger buns.) Kent gets creative with ingredients on everyone’s shelves, using lime soda to caramelize Sparkling Taters and balsamic vinegar to coax the sweetness out of Strawberry Pie.

    With stunning photos of the American West and Kent’s lively tales and poetry, A Taste of Cowboy is a must-have for everyone who loves good, honest food and wants a glimpse of a vanishing way of life.

    Foodi Multi-Cooker Cookbook for Beginners: 550 Quick, Easy and Delicious Foodi Multi-Cooker Recipes for Smart People on a Budget

    By Jessica Nelson

    Independently published
    Paperback (234 pages)

    Foodi Multi-Cooker Cookbook for Beginners: 550 Quick, Easy and Delicious Foodi Multi-Cooker Recipes for Smart People on a Budget
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    Product Description:

    Master Your  Foodi Multi-Cooker and Impress Your Family, Friends and Guests!

    You will be amazed at how easy it is to cook your favorite dishes with the Foodi Multi-Cooker!

    This cookbook presents а carefully hank-picked easy and delicious recipes that you can cook in your Foodi Multi-Cooker. Just Pick the best recipes you like and start cooking with your Foodi Multi-Cooker now. You will be amazed at how simple it is to use. The machine plays with you, but you need to make sure to handle it with care. It gives you healthy food with all the nutrients your body requires. Thus, you can feed your family with healthy meals without stressing yourself too much or spending long hours inside the kitchen.

    You don’t need to learn exceptional kitchen skills to make delicious and nutritious foods in your very own kitchen. With the Foodi Multi-Cooker, you can whip up your favorite comfort foods without breaking a sweat. With this nifty kitchen device, you will be able to prepare delicious meals any time of the day.


    This Cookbook consists of fresh and foolproof top 550 delicious recipes under various chapters such as:

    • Breakfasts

    • Lunch Recipes

    • Poultry Recipes

    • Beef, Pork & Lamb

    • Fish & Seafood Mains

    • Snacks, Appetizers & Sides

    • Rice, Grains & Pasta

    • Vegetables & Vegan

    • Desserts

    With this cookbook, you will soon make the best dishes ever and you will impress everyone around you with your home cooked meals!


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    Aloha Kitchen: Recipes from Hawai'i: A Cookbook

    By Alana Kysar

    Ten Speed Press
    Released: 2019-03-26
    Hardcover (240 pages)

    Aloha Kitchen: Recipes from Hawai i: A Cookbook
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    Product Description:
    From Maui native and popular food blogger Alana Kysar, this gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawaiʻi food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western.

    In Aloha Kitchen, Alana Kysar takes you into the homes, restaurants, and farms of Hawaiʻi, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike. Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces local Hawaiʻi staples like saimin, loco moco, shave ice, and shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native, Kysar’s roots inform deep insights on Hawaiʻi’s multiethnic culture and food history. In Aloha Kitchen, she shares recipes that Hawaiʻi locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawaiʻi cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaiʻi and its cultural heritage.

    Bestia: Italian Recipes Created in the Heart of L.A.: A Cookbook

    By Ori Menashe & Lesley Suter

    Ten Speed Press
    Released: 2018-10-30
    Hardcover (336 pages)

    Bestia: Italian Recipes Created in the Heart of L.A.: A Cookbook
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    Product Description:
    This debut cookbook from L.A.'s phenomenally popular Bestia restaurant features rustic Italian food that is driven by intense flavors, including house-made charcuterie, pizza and pasta from scratch, and innovative desserts inspired by home-baked classics.

    IACP AWARD FINALIST

    Since opening in downtown Los Angeles in 2012, Bestia has captivated diners with its bold, satisfying, and flavor-forward food served in a festive, communal atmosphere. Now, in this accessible and immersive debut cookbook, all of the incredible dishes that have made Bestia one of the most talked-about restaurants in the country are on full display. Rooted in the flavors and techniques of Italian regional cooking, these recipes include inventive hits like fennel-crusted pork chops; meatballs with ricotta, tomato, greens, and preserved lemon; and agnolotti made with cacao pasta dough. Irresistible desserts such as apple cider donuts and a chocolate budino tart, from co-owner and pastry chef Genevieve Gergis, end the concert of flavors on a high note. With chapters on making bread, pasta, and charcuterie; sections on stocks and sauces; and new ideas for getting the most from your cooking by layering flavors, Bestia delivers a distinctively innovative approach to Italian-inspired cooking.

    State Bird Provisions: A Cookbook

    By Stuart Brioza & JJ Goode

    TEN SPEED
    Released: 2017-10-24
    Hardcover (368 pages)

    State Bird Provisions: A Cookbook
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    • TEN SPEED
    Product Description:
    Finalist for the 2018 James Beard Foundation Book Awards for "Restaurant and Professional" category


    The debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco.


    Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions.

    Their singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.

    Repertoire: All the Recipes You Need

    By Jessica Battilana

    Little, Brown and Company
    Released: 2018-04-03
    Hardcover (240 pages)

    Repertoire: All the Recipes You Need
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    Product Description:
    Simple, stunning recipes for home cooks, from the writer of the "Repertoire" column for the San Francisco Chronicle

    Home cooks don't need dozens of cookbooks or hundreds of recipes. They just need one good book, with about 75 trustworthy, versatile, and above all, delicious recipes that can stand alone or be mixed-and-matched into extraordinary meals.

    That's what Repertoire is: Real recipes, from real life, that really work.

    After nearly two decades in the kitchen and writing about food, this is the way San Francisco Chronicle writer Jessica Battilana really cooks at home. These are her best recipes, the ones she relies on the most--for a quick weeknight supper, a special dinner party, when a friend drops by for a drink and a snack, for the chocolate cake that never fails. The knowledge, freedom, and flexibility that comes from cooking these recipes is all you really need in the kitchen.

    With a salad for every season, pantry pastas, many meatballs, chewy cookies, and more, Repertoire puts the perfect dish for every occasion within reach.

    AIR FRYER Cookbook for Beginners: Amazingly Easy Recipes to Fry, Bake, Grill, and Roast with Your Air Fryer

    By Olivia Wood

    Independently published
    Paperback (178 pages)

    AIR FRYER Cookbook for Beginners: Amazingly Easy Recipes to Fry, Bake, Grill, and Roast with Your Air Fryer
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    Product Description:

    Are you still choosing between healthy and tasty food?

    Or probably you suppose that preparing delicious food requires lots of time and patience?

    Get the best possible results from your Air Fryer and discover the best ways to use it (not just frying!) with 75 fast, convenient, great-tasting recipes.

    ★★★★★ Please note: Book is available in 2 Paperback formats – Black & White and Full Color. Choose the best for you ★★★★★

    With an Air Fryer, it takes less time to cook, and you can cook just about anything!  Your meals will have fewer calories and less cholesterol than traditional recipes.  Cooking with an Air Fryer is a win-win situation, and this book will tell you how to create delicious meals quickly and easily.

    The recipes are easy to make and easy to follow.  You will love how quick and effortless it is to cook with an Air Fryer, and how tasty, fresh, and delicious your food will be if you follow the recipes in this book.

    This innovation makes it possible to enjoy fried foods with less oil. You can also use it to whip up a wide range of dishes, snacks, and desserts.

    It features loads of recipes that you can tweak in many ways to suit your preference and the availability of ingredients.

    Each recipe has a nutrient content guide per serving. 

    Keep on reading to learn everything you need to know about using an Air Fryer, so you can start to create delicious meals with less grease and more flavor!

    Texas Eats: The New Lone Star Heritage Cookbook, with More Than 200 Recipes

    By Robb Walsh

    Ten Speed Press
    Released: 2012-03-06
    Paperback (304 pages)

    Texas Eats: The New Lone Star Heritage Cookbook, with More Than 200 Recipes
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    • Ten Speed Press
    Product Description:
    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. 
         

    Good Fish: 100 Sustainable Seafood Recipes from the Pacific Coast

    By Becky Selengut

    Sasquatch Books
    Released: 2018-03-13
    Paperback (336 pages)

    Good Fish: 100 Sustainable Seafood Recipes from the Pacific Coast
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    Product Description:
    It can be intimidating to shop for seafood! Let this deliciously smart cookbook lure you to Pacific coast seafood that's good for your health and good for the planet.

    Chef and seafood advocate Becky Selengut helps simplify sustainable seafood choices for consumers in this fully revised and expanded edition that now includes lingcod, Pacific cod, wahoo (or ono), mahi-mahi, and herring. From shellfish to finfish to “littlefish” (think sardines), there are 100 recipes for 20 varieties of “good fish” (plus even more recipes for salmon!). There are also cooking techniques (such as how to sear a scallop perfectly), practical tips for buying and caring for seafood, and the most current sustainability information. Seattle sommelier April Pogue provides wine pairings for each recipe. Good Fish is a bible for Pacific coast sustainable seafood. 

    Included are recipes for: Clams, mussels, oysters, Dungeness crab, shrimp, scallops, wild salmon, Pacific halibut, black cod, lingcod, rainbow trout, albacore tuna, Pacific cod, Arctic char, mahimahi, wahoo (or ono), sardines, herring, squid, and caviar.

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