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Open Range: Steaks, Chops, and More from Big Sky Country Hardcover – October 23, 2012


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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: 4.9 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Best Sellers Rank: #56,909 in Books (See Top 100 in Books)

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.

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

4.9 out of 5 stars
5 star
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There are so many lovely recipes in this book.
SandrasKitchenNook
There are great little stories about each recipe.
AKG
They are surprisingly easy to follow and prepare.
Jack

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 AKG on August 29, 2013
Format: Kindle Edition
I have loved Jay's cooking since first coming to Montana and dining at the Continental Divide restaurant in Ennis in the early 90's. "Open Range...Steaks Chops and More from Big Sky Country" by Jay Bentley gives us mere mortals the opportunity to cook up the CD's and the Mint Bar's creations at home. I immediately made up a double batch of the Mint's Sesame Dressing... over the top! If you're a vegetarian, you might not want to buy this book (although there is a supporting cast of Cajun mushrooms, steakhouse spinach and the like), but if you're a carnivore, doesn't get much better. Beautiful photos of Big Sky country and, of course, the food. I read it cover to cover one rainy Saturday, never said THAT about a cookbook before. There are great little stories about each recipe. The cooking techniques inspired me to dust off my old cast iron skillets and griddle and put them back into the rotation. The ingredients are mostly simple, easily available (even in winter in Montana) and not super expensive, and put together make up some AMAZING food. There are also basics like rubs, sauces, flavored butters, etc. Summertime grillers and wintertime comfort food, this has become one of my go-to books and I look forward to cooking my way through every recipe.
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2 of 2 people found the following review helpful By Jen on April 13, 2013
Format: Hardcover
As a native Montanan I have grown accustomed to a level of good food. This cook book has it all! My husband is a hunter and brings home various types of meat. Elk, deer, duck, ect. you name it. This book is the absolute BEST at preparing the most flavorful and savory meals that are simple to understand but elegant in nature. I am not much of a venison lover because of the gamey flavor but these recipes make the meat mouthwatering. The side dishes and desserts are incredible! I have made almost every recipe in this book and there isn't one I haven't fallen in love with. This is definitely Montana food at its finest!
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