At Mesa's Edge: Cooking and Ranching in Colorado's North Fork Valley
Author: Eugenia Bon
Eugenia Bone was perfectly happy with her life as a New York City food writer, but she knew that her husband, a transplanted westerner, was filled with a discontent he couldn't explain. So when he returned from a fishing trip in the Rockies one day and announced that he wanted to buy a forty-five-acre ranch in Crawford, Colorado (population 255), she reluctantly said yes. Then she loaded imported pasta, artichokes in oil, and cured Italian salami into her duffle bag and headed west with her two young children.
At Mesa's Edge is the witty, often moving story of ranch restoration and of struggles with defiant skunks, barbed wire, marauding cows, and loneliness. Eugenia learns to garden in the drought, to fly-fish, and to forage. In the process, she discovers the bounty of the region. She fries zucchini flowers in batter and dips them in cilantro-flavored mayonnaise, grills flavorful T-bones from the local ranchers' grass-fed beef, pan-fries trout, fills crepes with wild mushrooms, and makes cherry pies with thick, sugary crusts. Gradually, she begins to adjust to the rhythms of the land.
Partly a memoir, partly a cookbook with 150 appealing recipes, At Mesa's Edge is a transporting tale of rejuvenation, a celebration of everything local, and a reminder that the best food is to be found in our own back yards.
Publishers Weekly
In this engaging tale of modern-day homesteading, New York food writer Bone follows her husband's dream to Crawford, Colo., where they purchase and fix up a 45-acre ranch complete with 1880s cabin. There, she makes his Western dream her own. Bone chronicles her summer of culinary pioneering in a warm, chatty voice, always with a sense of humor about herself. With graceful prose, she details her gourmet adventures. She braves bee stings to pick zucchini flowers, then fries her harvest in beer batter, with a cilantro mayonnaise for dipping. She acquires a 20-gauge shotgun, hunts pheasants and bakes them with cream, horseradish and brandy. With elk she buys from a local rancher, she makes elk tenderloin with wild porcinis. Bone goes mushrooming, grows too many zucchinis and peppers and buys illegal unpasteurized goat cheese. By summer's end, she no longer yearns for multiplexes and lunch dates, has mastered the "cool wave" from the steering wheel and has learned to live in the moment. A wild food advocate and critic of industrialized agriculture, Bone exhorts readers to eat seasonally, suggesting 103 summer Italian- and Mexican-inspired recipes. From Zucchini Flowers Stuffed with Smoked Trout to Chukar (a wild partridge) with Figs, the recipes rely on local ingredients Bone has in abundance. Though she does suggest alternative ingredients, some recipes feel too aspirational for even ambitious city or suburban dwellers. Others, like the Vegetable and Ricotta Terrine and the "sweet and piquant" Lamb Stew should tempt any cook with a good butcher or greengrocer. Agent, Elise Goodman. (June 10) Copyright 2004 Reed Business Information.
Library Journal
Fans of Frances Mayes's Under the Tuscan Sun will enjoy this fish-out-of-water story of a sudden homeowner in a strange land. This time it's a food writer from New York City who follows the whim of her husband in buying a broken-down ranch in Colorado to use as their summer home. Despite what she describes as serious misgivings, she goes along with her husband's idea of living close to the land. Initially, Bone packs in excessive quantities of expensive imported food fancy olive oil, Italian salami so that her family can eat in their usual way. But as she gradually tries more locally produced items and begins to hunt and grow her own food, she develops a strong connection to her new home and its people: "I have come to love this place, for its restorative powers, its beauty, and what it has taught me about living." But this is not just a memoir; Bone includes more than 100 recipes that use local meat and produce, and many dishes are adapted from old favorites, such as Elk Stroganoff or Macaroni and Cheese garnished with onion grass instead of chives. The satisfying story and delicious recipes will appeal to a variety of readers. Recommended for most public libraries. Julie James, Forsyth Cty. P.L., NC Copyright 2004 Reed Business Information.
Interesting textbook: Drug Therapy and Mood Disorders or Baby Massage for Dummies
125 Best Chicken Recipes
Author: Rose Murray
Delicious chicken dishes in record time.
Chicken is an easy meal for people who want good food in a hurry. 125 Best Chicken Recipes features interesting and imaginative recipes that can be fully prepared in 20 to 30 minutes.
There are fast and easy finger foods like Roasted Chicken Fajitas or wok-prepared dishes like Stir-Fried Chicken with Baby Corn and Snow Peas or Chicken with Peanut Sauce. For homemade chicken soup without the wait, try Quick Chicken Noodle Soup or Mediterranean Chicken Soup. In a skillet or sauté pan, create Quick Cacciatore or Southwestern Chicken and Potato Fry. Or grill such treats as Chicken Burgers with Kiwi Salsa or Honey-Sage Grilled Chicken.
These great recipes feature a complete menu as well as helpful make-ahead tips and shopping suggestions. Also included are 50 easy recipes for appetizers, salads, side dishes and desserts.
For delicious chicken dishes in the least amount of time, there's no better book than 125 Best Chicken Recipes.
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