"Sometimes cookbooks can be as much fun to simply browse through as they are inspiringly instructive to prepare meals from. Such is the case for Pamela Sinclair's compendium of Cowboy State recipes and Paulette Phlipot's full page, full color photographs that comprise A Taste Of Wyoming. Of special note is the 'Guidelines for Recipes' which is for the benefit of the novice high altitude kitchen cook and baker. The recipes themselves are organized into sections devoted to Breakfast & Brunch; Appetizers & Snacks; Salads & Sides; Soups & Stews; Main Courses; Desserts & Sweet Treats. The photography is as spectacular as the dishes are enticing. Contributed by some of the best chefs from some of the finest dining establishments Wyoming has to offer, the recipes range from Blue Ribbon Caramel Cinnamon Rolls; Pancetta-Wrapped Chicken Livers; Winter Root Vegetable Hash; and Blue Corn Tortilla Soup; to Bison Tenderloin with Blue Cheese Sauce; Roast Duck Breast with Apple and Sun-Dried Cranberry Chutney; Sea Scallops with Frizzled Spinach, Carrots, and Citrus Beurre Blanc; and Sour Cream Cherry Pie. A Taste Of Wyoming is a truly elegant, gourmet quality, kitchen cook friendly, culinary collection that would grace any personal, professional, or community library cookbook collection."
-Midwest Book Review

"Although fine dining in Wyoming usually means dinner with friends at each other's homes, there is also a grand tradition of eating out, and it is this tradition that is the focus of A Taste of Wyoming. Filled with tantalizing recipes from many Wyoming restaurants and guest ranches, tempting photos of Wyoming places and foods, and excerpts from the work of a number of Wyoming writers, this book is a wonderful evocation of geography and culture, a revelation of the ways food defines and glorifies our experience."
-David Romtvedt, Wyoming's State Poet Laureate and author of Windmill: Essays from Four Mile Ranch and Some Church

"Pamela Sinclair's A Taste of Wyoming brilliantly showcases traditional Cowboy State fare while highlighting the emerging modern culinary scene."
-Jeffrey Blackwell, executive chef for Wild Sage Restaurant, Rusty Parrot Lodge and Spa, Jackson, Wyoming

"A culinary, visual, and literary delight from the peaks of the Tetons to the high plains around Cheyenne. Brew a cup of Ten Sleep Tea and enjoy."
-Candy Moulton, author of Chief Joseph: Guardian of the People; Legacy of the Tetons: Homesteading in Jackson Hole, and Roadside History of Wyoming

"This book is a tribute to Wyoming, its food, landmarks, and people. Outstanding photographs. Congrats on a superior cookbook."
-Independent Book Publishers Association, Ben Franklin Awards judge

"The mix of recipes, chef/restaurant background, beautiful photographs, historical notes, and quality print job really create a top-notch cookbook. Great book!"
-Independent Book Publishers Association, Ben Franklin Awards judge