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Nebraska pioneer cookbook
Pemmican and pickled plums, sauerkraut and salmi of quail, Swedish flatbread and Bohemian kolaches and Danish meat roll, dishes familiar and foods exotic --you'll find them in this cook's tour of the state from Lewis and Clark to the Age of Elegance, for in its cuisine as in its weather Ne...
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| Contributors: | |
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| Format: | Book |
| Language: | English |
| Published: |
Lincoln :
University of Nebraska Press,
[1974]
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| Subjects and Genres: | |
| Online Access: | Publisher description |
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| Summary: |
Pemmican and pickled plums, sauerkraut and salmi of quail, Swedish flatbread and Bohemian kolaches and Danish meat roll, dishes familiar and foods exotic --you'll find them in this cook's tour of the state from Lewis and Clark to the Age of Elegance, for in its cuisine as in its weather Nebraska is a land of variety and extremes. Interspersed with the recipes are descriptions of food preparation and fare which tell us much about how our forebears lived -- industriously, ingeniously, and sometimes very well. Although many of the recipes could not be duplicated in today's kitchens, there is plenty here to challenge and stimulate amateur and professional chefs -- and plenty of food for thought for social historians. |
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| Item Description: |
"A Bison book." Includes index. |
| Physical Description: |
ix, 164 pages : illustrations ; 22 cm |
| ISBN: |
0803258011 9780803258013 0803209452 9780803209459 |