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1 of 1 people found the following review helpful:
4.0 out of 5 stars
Chow Down some Southwest history with your Vittles,
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This review is from: Arizona Territory Cookbook: Recipes from 1864 to 1912 (Plastic Comb)
Here's a book that will appeal to Southwesterners as those who are fascinated by its history. Organized by social / ethnic groups (Indians, Mexicans, Military, Miners, Mormons -- alliteration mine -- and Cowboys), this foodie tome includes recipes from 1864 to 1912. Overstreet meets expectation with the likes of "Hopi Sprouts," "Cholla Buds" and "Pozole." She credits her sources for many of the recipes. An Alberto Pradeau, for example, is associated with her recipe for Pozole. Vegetarians will find the book especially valuable for its numerous relatively simple but tasty formulations. Skip the "Son-of-a-Gun Stew" and go directly to the Dutch Oven Rice Pudding with Fruit: 2 cups cold cooked rice, 2 cups sugar, 2 cups dried apricots, peaches or apples, boiling water. Even I might be able to manage that. The author's lone caveat: "Double this recipe for round-up crew of 10-12 men." But even if you skip past the Mormon "Jerky Gravy" and Lucy Bates' timely "Poverty Cake," you'll be rewarded by Oversteet's stories collected from the likes of Globe's Slim Ellison. Ellison offers his version of an old time cow camp breakfast: ". . . Put in Beef Tallow or lard about 2 in deep . . ." And if that doesn't set you to droolin', check out the opening day menu at Prescott's Juniper Hotel (July 4, 1864), rates at Tombstone's Russ House ($6/week, payable in advance, meals for 25 cents and up in 1886), or preparations for Hardtack: "Cut into pieces about 3 inches square and then punch 16 holes into each piece with a nail. Turn pieces over and punch through again." Originally published by Pimeria Press in 1975 and reprinted in 1997 by Golden West, the version I purchased was perfect bound. This morsel of a book is out of print, but available here and there for a song and an autographed photo of Brighty of the Grand Canyon poking his nose into a bowl of Navajo Mutton Stew.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Good southwestern cooking!,
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This review is from: Arizona Territory Cookbook: Recipes from 1864 to 1912 (Plastic Comb)
I found this book years ago, and decided not to purchase it. I found it again, and finally purchased it. It's still wonderful. I'm glad I found it here.
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