Distributed by the University of Nebraska Press for Caxton Press Bestselling Western novelist Matt Braun brings home the hearty flavors, traditions, and lore of Western cooking in this collection of more than 100 mouth-watering recipes. Braun, a fourth-generation Westerner, writes from experience and his years of researching the American West, interlacing recipes with the colorful history of frontier fare.Chicken-Fried Steak A Western mainstay that shows hints of Southern cookery. Great numbers of ... 2 pounds top round steak 2 cups flour Salt and pepper Shortening or cooking oil 2 tablespoons water Slice steak a#39;/3-inch thick and cut into serving pieces. Pound ... Follow the recipe for Cream Gravy (see Index). At the tableanbsp;...
|Title||:||Matt Braun's Western Cooking|
|Publisher||:||Caxton Press - 1988-01-01|