Old West Baking Book (Cookbooks and Restaurant Guides) (Paperback)

~ (Author) "DELIGHTFULLY LIGHT AND SLIGHTLY SWEET, THERE IS NOTHING better than a piping hot slice of quick bread with a cup of coffee or tea..." (more)
Key Phrases: sponge ingredients, fermenting sponge, dough bounces, Native Americans, Corn Dodgers, East Coast (more...)

Editorial Reviews

Product Description

How did our ancestors bake without fresh ingredients or the thermometers over an open flame? Recipes have been updated and kitchen tested, including sourdough starters, cobblers, cakes, puddings, biscuits, and bread. Historical vignettes tell how chuck wagon chefs, ranch house cooks, and Native Americans did so much with so little. 13 color photos, 13 b&w photos; index.

Product Details

• Paperback: 184 pages
• Publisher: Northland (January 25, 1996)
• Language: English
• ISBN-10: 0873586379
• ISBN-13: 978-0873586375
• Product Dimensions: 9 x 6.3 x 0.6 inches
• Shipping Weight: 15 ounces (View shipping rates and policies)
• Average Customer Review: 4.9 out of 5 stars  See all reviews (7 customer reviews)
• Amazon.com Sales Rank: #906,353 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful:

5.0 out of 5 stars Great book, even for armchair bakers!, September 11, 1999

By A Customer

I adore this cookbook! Spiral-bound, lie-flat pages; many gorgeous color photographs of the baked goods as well as historical photographs of cowboys cooking and eating; and a great layout are just the beginning. Every single recipe has a several-paragraph commentary about how the recipe came into being or the differences between the original Old West and updated recipes. Scattered throughout the book are features on various topics such as cooking equipment in the Old West, chuck wagons, and availability and use of various foods. I also enjoyed the uniqueness of the recipes. Never before have I seen recipes for green tomato pie, gems (similar to muffins), or spotted pup (a pudding). However, the book doesn't neglect more common fare such as sourdough bread, cherry cobbler, bread pudding, biscuits, etc. Additional features include an Old West cooking dictionary, a comprehensive index, and a bibliography of books about food and life in the Old West. If you love baking or the Old West, you MUST get your own copy, because I'm not going to lend mine to anyone!!!

4 of 4 people found the following review helpful:

5.0 out of 5 stars Bob Wiseman - author, reviewer, August 26, 1996

By A Customer

Get out your Dutch oven. Find a ceramic crock with a tight lid. You'll need both when you open this wonderful cookbook. Of course the oven is for the baking and the crock is for the sourdough starter you'll learn to make. I couldn't believe the Old West recipes that were in this cookbook. I immediately bought several books as gifts for my relatives and friends. Walters has dug up so many memorable and forgotten recipes that it's like finding the Mother Lode of pioneer vittles. Houn' Ears & Whirlups, Splatter Dabs, Oatmeal Pudding, three different sourdough starters, Railroad Cake, they're all packed into 170 pages. In addition, the book has excellent historical and contemporary photographs and informative inserts. The Old West Baking Book is a truly a treasure found.

3 of 3 people found the following review helpful:

4.0 out of 5 stars Robert Glenn - cookbook reviewer, August 23, 1996

By A Customer

Walters Old West Baking Book has all those recipes that were "handed down." I was impressed with the photography, the vignettes about the Old West, and the historical photographs. This book should be in the kitchens of every home west of the Mississippi. I hope he has a sequel in the process. Northland has published another winner and the price is right. I hope they continue the Old West theme.