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Big Sky Cooking
Falling in love with the American West, one great meal at a time. Big Sky Cooking is the ideal combination of delicious recipes, evocative prose, and lush photography–the gift book of the year for anyone who loves the American West, and especially for those who vacation (or have second homes) anywhere in the Mountain time zone. The wide-open spaces and dramatic peaks, the rolling pastures and abundant wildlife, the clean, fresh air and crystal clear waters… the West is filled with sensual seductions that lure people from all walks of life to ski and hike, to ride horses and go rafting, to hunt and fish; they come to cook, eat, and be merry. Meredith Brokaw and Ellen Wright show you how to re-create this lifestyle with the perfect prairie picnic or campfire celebration, the ultimate barbecue or a civilized supper under the stars in nearly one hundred accessible recipes. Big Sky Cooking also delves into the rhythms that define life there, with lyrical reflections and descriptions from well-known writers and artists. And surrounding all this beautiful prose and delicious food are 150 stunning color photographs that capture the essence of this delicious and magical part of the country..-.
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Vintage Restaurant
Jeff Keys started his culinary career in Aspen some thirty years ago. Since then, he has worked in and owned many restaurants, developing a love of European cuisine mixed with a rugged western sensibility along the way. He now owns and operates Vintage Restaurant in Sun Valley, Idaho, playground to the famous, wealthy, and well-traveled. Vintage Restaurant is renowned for its rustic elegance, including impeccably prepared and presented cuisine with a sophisticated flair that reflects the untamed beauty of the West. Fresh, in-season ingredients, local flavors, heirloom vegetables, and friendly atmosphere make Vintage the ultimate place to savor a meal after a hard day on the challenging slopes of Sun Valley. Now, experience the unforgettable cuisine of Vintage Restaurant in this new book, featuring classic yet innovative recipes for appetizers, entrees, pastas, salads, soups, and handcrafted desserts including: Prawn and Goat Cheese Tarte; Bacon-Wrapped Grilled Fresh Spring Asparagus; Mushroom Spinach Strudel; Spicy King Crab Salad with Romaine, Tomato, and Cucumber; Grilled Chili-Lime Prawn Salad; Warm Shiitake Mushroom Sesame Vinaigrette; Classic Tomato Soup; Seared Muscovy Drake Breast with Creamy Five Rice Wild Mushroom Risotto; Paris Bistro Tenderloin of Beef Idaho Ribeye Steak Feast; Naturally Raised Veal Rack Chop; Tuscan Hill Country Style Apple Wood Smoked Pork Loin Chop with Figs, Ginger, and Chocolate Port; Butterflied Idaho Leg of Lamb with a Creamy Mushroom Charlotte; Fresh Sea Bass from the Sea of Cortez Cabo San Lucas Style; Blood Orange Demitasse Creme Brulee; Jamaican Chimney Sweeps Gelato; Delights of the Naked Stranger; and The World’s Best Root Beer Float..-.
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