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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.

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

    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.
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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.

    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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    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.

    United Tastes of Texas: Authentic Recipes from All Corners of the Lone Star State

    By Jessica Dupuy

    Oxmoor House
    Released: 2016-02-09
    Hardcover (272 pages)

    United Tastes of Texas: Authentic Recipes from All Corners of the Lone Star State
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    • Oxmoor House
    Product Description:
    There are many things that are big in Texas: Wide open spaces, personalities, hair, but above all, there's flavor! United Tastes of Texas is your geographical guide to Texas cuisine based on five distinct culinary regions: Central, Coastal, East, South, and West Texas; as well as the culinary influences brought by settlers from countries including Czechoslovakia, Germany, Mexico, and Spain.

    Each chapter starts with a brief history of the region, as well as plenty of interesting facts and bits of history including notes on cooking equipment, stories on local chefs and restaurants that have helped shape each of the regions, and pages of beautiful photography and imagery. But foremost is the food: 125 recipes featuring traditional and regional-specific dishes and cooking methods including Texan takes on Black-Eyed Peas, Skillet Cornbread, Shrimp Creole, Smoked Brisket, Smoked Tortilla Soup, and one of the most classically Texan dishes - Chicken Fried Steak, just to name a few.

    Whether you're a native Texan in need of recipe inspiration, a Texas ex-pat longing for a taste of home, or a culinary adventurer ready to explore the Lone Star State, United Tastes of Texas packs plenty of history, travel, and food into one book!

    The Homesick Texan's Family Table: Lone Star Cooking from My Kitchen to Yours

    By Lisa Fain

    Ten Speed Press
    Released: 2014-04-01
    Hardcover (288 pages)

    The Homesick Texan s Family Table: Lone Star Cooking from My Kitchen to Yours
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    • Ten Speed Press
    Product Description:
    From beloved food blogger Lisa Fain, aka the Homesick Texan, comes this follow-up to her wildly popular debut cookbook, featuring more than 125 recipes for wonderfully comforting, ingredient-driven Lone Star classics that the whole family will love.

    Nobody knows and loves Texan food more than Lisa Fain. With The Homesick Texan's Family Table, Fain serves up more of the appealing, accessible, and downright delicious fare that has made her blog so popular. Featuring a mix of down-home standards and contemporary updates, all of the recipes are made with fresh, seasonal ingredients, yet still packed with real Texas flavor. With recipes ranging from Fried Eggs Smothered in Chili over Grits and Mexican Chocolate Pancakes to Brisket Tacos to Cochinita Pibil, The Homesick Texan's Family Table has something for everyone--whether you're in Dallas or Detroit, Houston or Honolulu.

    The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery

    By Karen Mitchell

    Chronicle Books
    Released: 2013-09-17
    Hardcover (208 pages)

    The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery
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    • Chronicle Books
    Product Description:
    Featuring Oprah's 2016 Favorite Things English Muffins! This definitive baking guide is the much-anticipated cookbook from the Model Bakery, a mother-daughter–run baking destination with a huge local following that's been wowing the Wine Country for years. And this book of sensational artisan baked goods makes clear why there are lines out the door! Featuring 75 recipes and 60 photos, it's as luscious to look at as their most-requested breads, classic desserts, and fresh pastries—all arrayed here—are to eat. Pain au Levain, Sticky Buns, Peach Streusel Pie, Ginger Molasses Cookies, and many more glorious recipes make this a mouthwatering read and a reference gem for lovers of bread and pastry, cakes and cookies, and, of course, the Model Bakery!

    Portland Cooks: Recipes from the City’s Best Restaurants and Bars

    By Danielle Centoni

    FIGURE 1
    Hardcover (256 pages)

    Portland Cooks: Recipes from the City’s Best Restaurants and Bars
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    • FIGURE 1
    Product Description:
    Portland city is synonymous with DIY scrappiness, rule-breaking creativity, and a die-hard collaborative spirit, and it also happens to be America’s favorite foodie destination. Portland Cooks presents 80 recipes from 40 of Stumptown’s most popular restaurants and bars. From the most modest and unassuming cafes to eclectic neighborhood joints to late-night cocktail bars, the book celebrates the pioneers, game-changers, upstarts, and torch-bearers who help put Portland on the culinary map. Some recipes are an adventure, requiring a trip to the Asian market while others are a snap to pull off on any given weeknight. But above all, they’re all designed with the home cook in mind.

    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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