Synopses & Reviews
Distributed by the University of Nebraska Press for Caxton Press
Like pages torn from the culinary history of The Old West, Sowbelly and Sourdough conjures up visions of mealtimes at chuck wagons in dusty cow camps.
"This spiral bound collection of original recipes from the trail drives and cow camps of the 1800s is a book meant to be used. The recipes are simple, starting with Frying Pan Supper but tasty like Sourdough Cinnamon Rolls. Next time you head for the campground or the tailgate party before the game - Sowbelly and Sourdough belongs there too!"—P.L. Tarter, Sunday Western Star, Commonwealth Journal P.L. Tarter
Sowbelly and sourdough were the foundation of chuck wagon fare. Food on the trail was simple and basic, the way most folks wish life still was -- nothin' fancy and no "rabbit food." The recipes range from traditional meat and bean dishes to quality baked goods and desserts to delight anyone.
Includes bibliographical references (p. -162) and index.
About the Author
A chef, retired Montana policeman, and now, author, Scott Gregory runs his own personal chef service and teaches cowboy cooking throughout the West.