A Taste of Wyoming
Favorite Recipes from the Cowboy State
by Pamela J. Sinclair
photography by Paulette Phlipot
foreword by Alyson Hagy
published by Farcountry Press
- A Taste of Wyoming is a divine blend of Wyoming's rich culinary heritage and contemporary cuisine.
This exquisite cookbook features sophisticated interpretations of Western dishes from Wyoming's finest restaurants, lodges, and bed-and-breakfasts - as well as classic Cowboy State favorites.
Take a seat at the table for such mouthwatering Western cuisine as:
- Blue Ribbon Caramel Cinnamon Rolls
- Pine Nut-Crusted Goat Cheese
- Warm Green Bean Salad
- New West Clam Chowder
- Lamb Ossobucco
- Brandied Apricot-Stuffed Pork Loin with Port Wine Glaze
- Pan-Fried Rocky Mountain Trout with Hazelnut Butter
- Wild Huckleberry Muffins with Orange Glaze
Complementing the delectable recipes and 75 gorgeous photographs are excerpts from the works of Wyoming writers and delightful historical images.
144 pages, 8 1/2'' x 10'', 6 b/w photos, 77 color photos, index, 18 softcovers per case, Perfect Bound
softcover
ISBN 10: 1-56037-820-4
ISBN 13: 978-1-56037-820-4
$24.95
RELEASE DATE
6/30/2022
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| A Taste of Wyoming
Favorite Recipes from the Cowboy State |
| "Imagine the pleasure of fishing for trout in the park's remote streams that wind through flowering meadows surrounded by the towering pines and majestic mountains fringed in snow. This historic entr�e continues to delight guests who dine in the park lodges. I like to serve this dish with Marinated Asparagus (see the recipe in the Salads and Sides section). A note on the butter used in this recipe: Clarified butter is unsalted butter that has had the milk solids and water removed so all that remains in the butter fat. It is produced by melting the butter to allow the components to separate."
br>-Pan-Fried Rocky Mountain Trout with Hazelnut Butter, Yellowstone National Park Historic Recipe
"Fry bread evolved in the 1800s when the U.S. government forces American Indian tribes onto reservations. The government provided them with provisions of flour and lard, and this flat bread became a staple of their diet. This simple bread is excellent for making tacos or served with soup, stew, or chili. It may also be served as a sweet treat topped with honey, chokecherry jam, fresh berries, or cinnamon and sugar. Cook in a well-seasoned cast-iron skillet for tastier fry bread."
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Pamela Sinclair is a Wyoming resident with a passion for the culinary arts. Sinclair has a Master of Arts degree in communications, and she is an adjunct faculty member at Northwest College. Her hobbies include cooking, gardening, hiking, and reading. She resides in Worland with her husband and four dogs. |
| Paulette Phlipot is an award-winning professional photographer. Her specialty is photographing food and the elements that surround it. When not traveling and capturing the flavors and essence of a place for editorial and commercial clients, you can find her in the mountains hiking, biking, or skiing near her Sun Valley, Idaho, home. | |
Three Sisters Stew from A Taste of Wyoming was chosen to represent Wyoming in 2014's "The United States of Thanksgiving," a 16-page special section of the New York Times!