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Comment: Cover is clean with minor wear. Pages are clean and appear free of markings. Last few pages have some warping but doesn't appear to be from water. Binding is tight. Hardcover. Looks like picture. Please contact us directly with any questions. Thanks! 152707NVR
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Open Range: Steaks, Chops, and More from Big Sky Country Hardcover – October 23, 2012

31 customer reviews

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Editorial Reviews

Review

Cakes, Tea and Dreams blog
“Flavorful and nourishing, Open Range evokes the big sky of Montana while serving up comfort food to satisfy the hungriest cowhands.”

Shelf Awareness for Readers
“A mouthwatering array of hearty, savory recipes paired with photos and anecdotes from the Big Sky Country of Montana.”

ExploreBigSky.com
"Open Range is not just a cookbook. It’s also a cultural history of Montana and all the things that connect us to it. The recipes and stories let readers imagine they’re sitting around a campfire on a brisk night with friends, sipping bourbon out of a tin cup, or smelling fresh caught trout frying on a skillet over open flame.”

About the Author

Jay Bentley is the founder, owner, and operator of The Mint Bar and Café of Belgrade, Montana for over 15 years. He trained under New Orleans chef, transplanted Parisian, Daniel Bonnot, of the Louis XVI, before moving to Montana on a permanent vacation. He lives in Belgrade, Montana.

Patrick Dillon is a Pulitzer Prize-winning non-fiction writer, author, and editor. He now operates a California winery.

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Product Details

  • Hardcover: 272 pages
  • Publisher: Running Press (October 23, 2012)
  • Language: English
  • ISBN-10: 0762441534
  • ISBN-13: 978-0762441532
  • Product Dimensions: 1.2 x 7.2 x 8.5 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Best Sellers Rank: #356,636 in Books (See Top 100 in Books)

More About the Author

Jay Bentley has been the founder, chef, and owner, of several Montana restaurants over the years including The Continental Divide, in Ennis, and the The Mint Bar and Café in Belgrade outside of Bozeman. He and his wife Mary Timmer Bentley have recently opened a new restaurant in downtown Bozeman called,surprisingly enough, "OPEN RANGE", featuring farm to market regional cuisine and of course Montana raised beef, pork and lamb.

At the ancient age of 40 he got his start as an apprentice in New Orleans under transplanted Parisian chef Daniel Bonnot at the venerable Louis XVI restaurant and worked several other French kitchens in the South. After the opening his first restaurant, THE CONTINENTAL DIVIDE in Ennis, he went on to serve stints as corporate chef to several major American corporations including Whirlpool, Sunbeam, and Coleman.

Jay, along with his wife Mary and their dog Pal, reside in Bozeman, a haven for all kinds of outdoor enthusiasts, nestled in the mountains of Southwest Montana where he eats, drinks, and chases wild trout with an old bamboo fly rod.

This is his first and maybe his last cookbook.

Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful By H. Roth on November 12, 2012
Format: Hardcover
I admit, it's been many years since I visited Montana. The week I spent in Billings some time ago was a pleasure and eye-opening. I experienced a surprising level of culture. Still, I managed to be surprised by the flavors in "Open Range." I didn't have expectations of sophisticated flavors.

Those expectations, fortunately, were wrong. Expectations, however, lined up with lots of options for meat dishes. I tested four recipes, the "extra" one being a salad recipe that was a great add-on for the meal. More than 20 recipes tempted me on the first quick review of the book. More were added to the list as I spent more time with the book. The breadth of international flavors piqued my attention. I see so many books and have been reading cookbooks for enough years that I regularly find just acouple recipes in a single book that pique my interest.

We enjoyed the Curried Coleslaw as this time year in California cabbage is affordable and it's a simple recipe. I also tried a beef recipe, a chicken recipe, and a potato dish.

The results all turned out great. I would make a couple changes: less red-pepper in the coleslaw. It was too spicy as written for my family. I also would add the garlic cloves and olives to the roasted potatoes after the first 1/2 hour. The ones in my test dish burned. Burned garlic of course is not recommended. That said, the potatoes turned out great and everyone agreed that recipe was a keeper.

The tested chicken recipe, however, was the top winner. "Grilled Coriander Chicken Breasts" won over every taste bud that met the dish. Coriander plays well in a variety of arenas, savory and sweet. It is perhaps this flexibility that makes it such a fabulous match for chicken.
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3 of 3 people found the following review helpful By SandrasKitchenNook on July 10, 2013
Format: Hardcover
This is a beautiful book!! Before you ever get to the recipes it is a feast for the eyes. Gorgeous photos of one of this nation's beautiful states and glorious food tempt you immediately. There is a history of the author's restaurant as well as a brief history of meat in Montana and an "Equipment and Essentials" section before diving into the food--and what food!! Everything from your basic comfort foods of Salisbury Steak and Meatloaf to the more interesting Bison Carpaccio (okay, let's be honest here. This is a dish I'm sure to avoid as I don't like raw or even rare meat, but some would love it!), Pan-Roasted Halibut with Beurre Blanc and Fresh Chanterelles, Plancha-Grilled Flank Steak, Argentine Style, and Dearborn Ranch Pheasant Wrapped in Bacon and Grape Leaves. There are plenty of great sides and starters as well. There isn't a photo for every dish, but a good portion of them are illustrated.

There are so many lovely recipes in this book. Truly, there's something for just about everyone. The Mint-Style Barbeque Shrimp is seriously calling my name!! The Polenta and Grilled Sausage is destined for my family's "please make this again!" pile, and the Butte Pasties as well as the Natchitoches Meat Pies are sure to be made often. I love that the Butte Pasties are baked making them a little healthier, and can be made ahead and frozen for months at a time.

I knew I would enjoy this book the moment I saw it, but honestly wasn't sure how many recipes I'd actually cook out of it. I was so pleasantly surprised! Many cookbooks like this use hard to find ingredients or mostly expensive cuts of meat that don't fit into our budget, or have such off the wall ingredient combinations that it doesn't even sound appealing.
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2 of 2 people found the following review helpful By Thomas Ashley on March 30, 2013
Format: Hardcover Verified Purchase
First off, what a beautiful book. Fantastic photography of the great Montana landscape blended with vintage black and white cowboys, ranches, hunting and fishing enhance the look and feel of Bentley and Dillon's obvious labor of love.

Let's get to the food, also blended with not only great pictures of the end product but with terrific vignettes of how Bentley arrived at the end product prior to hitting your fork. I've only owned the book for a few weeks but have worked my way through about a dozen of his creations. If you're into meat this is required reading. They're spectacular. Bentley uses few ingredients, simply prepared and lets the primary product stand as the star of the show. They're easy to prepare so you're not in the kitchen forever.

You'll be impressed.

Tom Ashley (from the great Open Range of New York City)
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2 of 2 people found the following review helpful By Norman O. Broyer on January 15, 2014
Format: Hardcover Verified Purchase
Probably the most spectacular graphically illustrated cookbook I have. I mostly cook from whim, but when I am looking for a bit of inspiration, this works. Pay careful attention to "serves number"; you may need to reduce to you specific intent, because some portions are larger than you may expect. Was so impressed with presentation and simplicity that I bought four additional copies and provided to each of my children as a Christmas gift. My wife and I have cook books going back 75 years passed down form both sides of our family. This is a "keeper". If you like to cook, this will add to your skill set. You won't be disappointed.
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