Ann Chandonnet brings us a rollicking history of gold rush food complete with hearty recipes ranging from sourdough flapjacks to stewed porcupine. From miners meals and home remedies to holiday fare, beverages, and housekeeping, Gold Rush Grub follows the trail of stampeders from Sutter's Mill in California to Alaska and the Klondike. The first food history of its kind, Gold Rush Grub presents a panoramic view of an exciting period in American history. The grub that stampeders ate was affected by everything from arctic weather to Pacific Coast agriculture and Midwest meat packing. For those who struck it rich, there were oysters, ice cream, and cognac. The less fortunate had to make due with beans and nettle soup. Readers with an adventurous palate can experiment with recipes for scalloped grayling and caribou scrapple. Those who prefer to leave the porcupines and bears in peace will enjoy the engaging prose and historic photographs. Gold Rush Grub will appeal to general readers, cookbook aficionados, and anyone who loves a good meal and a great story. qThere's a heavy dose of gold rush history here, which sets it a cut above your normal recipe-oriented cookbook.q The Midwest Book Review q[A] fascinating new culinary history of gold miners in California, Alaska and the Klondike.q Northwest Palate Chandonnet ably demonstrates how the cuisine high and low of the western gold rushes fits into America's culinary mainstream. A unique look at the last great adventure. Bruce Merrell, Alaska Bibliographer, Anchorage Municipal Libraries1 cup flour 1 teaspoon paprika 1a4 teaspoon white pepper 2 teaspoons garlic powder or chopped fresh garlic to taste 3 pounds reindeer stew meat 2 quarts beef stock (demiglace and beef base) Shortening and olive oil 1 bag (about 32anbsp;...
|Title||:||Gold Rush Grub|
|Publisher||:||University of Alaska Press - 2005|