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Flavors Under the big Sky: Recipes and Stories From Yellowstone Public Radio and Beyond (American Palate)
Stella Fong
(Author)
·
Chef Chuck Schommer
(Preface by)
·
Lynn Donaldson-Vermill
(Photographs by)
·
History Press
· Paperback
Flavors Under the big Sky: Recipes and Stories From Yellowstone Public Radio and Beyond (American Palate) - Fong, Stella ; Schommer, Chef Chuck ; Donaldson-Vermill, Lynn
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Origin: U.S.A.
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Wednesday, July 03.
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Synopsis "Flavors Under the big Sky: Recipes and Stories From Yellowstone Public Radio and Beyond (American Palate)"
With more than eighty recipes and stunning photography, writer and radio host Stella Fong marries cherished local ingredients with world flavors. Sourced from waterways, mountains, plains and local farmers' markets, Montana's resources shine in a diverse array of savory and sweet applications. Dishes like Pheasant Stir-Fry with Black Bean Sauce and Elk Kielbasa with Pomegranate bring international flair to familiar game. Rhubarb Raspberry Polenta Cake and Pavlova Roulade with Sour Cherry Sauce and Toasted Almonds give new life to market and garden staples. And stories of local culinary trailblazers pay tribute to the Treasure State's abundance. The host of Yellowstone Public Radio's Flavors Under the Big Sky: Celebrating the Bounty of the Region offers a fresh take on Big Sky Country's finest fare.
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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Paperback.
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