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The Montana Ranch COOKHOUSE COOKBOOK Paperback – June 22, 2011
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100 Books for a Lifetime of Eating & Drinking
If you want to make an authentic tagine, bake mouth-watering cakes, or vicariously experience the life of a chef, you’ll find the book for it on this list.
About the Author
Kelly Andersson has cooked in hunting camps in Oregon since 1983. She's cooked in wilderness firefighter camps, and she's managed kitchens in a retirement home, a coastal inn, a college blues bar, an Elks lodge, and several restaurants. Her recipes and cooking articles have been published in newspapers and magazines since 1989, and she's written and designed cookbooks since 1995. Kelly's editing and website design clients include individuals and companies in eight countries.
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Top Customer Reviews
"The recipes in this book assume that you are already a pretty good cook; if you've never made bread or pie then you should get someone to show you, or go take a class before trying these out. If you can already make killer biscuits and a lemon meringue pie, you may find these useful."
One hundred and sixty-six killer recipes for $2.99 as a Kindle purchase. Wow! These include substantial breakfast casseroles, sweet breads, scones, pastrys, and granola. Some of the casseroles are very large (like two-dozen egg large), but could easily be sized back for cooks who are not feeding the population of a working ranch. (It's this kind of adjustment which makes newbie cooks nervous and practiced cooks don't even think about.)
Breads, beans, fish, chicken, beef, potatoes, vegetables and salads. A fascinating selection of Peruvian dishes--a nod to the Peruvian herders employed on the ranch--are included. And a large selection of cookies, pies, and cakes.
This is hearty, filling food for people working hard every day, all day. They aren't afraid of animal fats, carbs (good, bad, or indifferent), or sugar. This is not a book for die-hard vegetarians/vegans, low-carb dieters, low-fat dieters, etc. Now, not every recipe will blow the calorie budget, but this really isn't how calorie counters eat either. But as a once in a while treat for the desk jockeys among us...
This cookbook makes me wish that Kelly Andersson were still working at that ranch. It makes me wish I lived in Montana. And it makes me wish I could wrangle an invitation for a meal at her table.
Being of a mind that guacamole makes just about anything better, I tried the Pescado con Salsa de Palta. Pan cooked fish atop roasted yams, topped with guacamole and some zippy salsa made this meal summer-heat friendly. It was simple to make, attractive to serve, and a great flavor combination. July isn't exactly the time of year when Pfefferneusse comes to mind. All it took was the author's comment about how wonderful they were with lemonade to get me to crank up the oven in a heat wave. These cookies are deliciously spicy with kick from cinnamon, ginger, cloves, allspice, pepper and nutmeg. From the time I started until the time I ate the first one was about 15 minutes not counting the batter that didn't make it to the cookie sheet. To prevent my eating several dozens of them, they were packed off to the office the next day to rave reviews. Chewy yet crispy edged, these treats could not be easier to make and they have zero (yep, zip, nada, no..) fat. Looking forward to trying some of the breads in the fall too.
I have browsed through the entire book, and found many recipes I will try. I have enough experience as a cook to know that they will probably turn out wonderful.
I'm giving this book five stars simply for the scone recipe. Every time I've made these scones, I end up eating three at a time. They're like potato chips. The only thing I've felt the need to change was the berries. The recipe calls for dried cranberries. I've used frozen blueberries and frozen lingonberries both picked fresh by me. I've also used store bought blackberries.