At Mesa's Edge: Cooking and Ranching in Colorado's North Fork Valley
| Author | : | |
| Rating | : | 4.50 (557 Votes) |
| Asin | : | 0618221263 |
| Format Type | : | paperback |
| Number of Pages | : | 344 Pages |
| Publish Date | : | 2017-04-21 |
| Language | : | English |
DESCRIPTION:
Gradually, she begins to adjust to the rhythms of the land. Eugenia Bone was perfectly happy with her life as a New York City food writer, but she knew that her husband, a transplanted westerner, was filled with a discontent he couldn't explain. She fries zucchini flowers in batter and dips them in cilantro-flavored mayonnaise, grills flavorful T-bones from the local ranchers' grass-fed beef, pan-fries trout, fills crepes with wild mushrooms, and makes cherry pies with thick, sugary crusts. Partly a memoir, partly a cookbook with 150 appealing recipes, At Mesa's Edge is a transporting tale of rejuvenation, a celebration of everything local, and a reminder that the best food is to be found in our own back yards.. In the process, she discovers the bounty of the region. So when he returned from a fishing trip in the Rockies one day and announced that he wanted to buy a forty-five-acre ranch in Crawford, Colorado (population 255), she reluctantly said yes. Then she loaded imported pasta, artichokes in oil, and cured Italian salami into her duffle bag and headed west with her two young children. At Mesa's Edge is the witty, often moving story of ranch restoration and of struggles with defiant skunks, barbed wire, marauding cows, and loneliness. Eugenia learns to garden in the drought, to fly-fish, and to forage
EUGENIA BONE writes for many national magazines and newspapers, including Saveur, Food & Wine, Gourmet, Harper’s Bazaar, Marie Claire, and the New York Times. Her Web site, etable, is devoted to seasonal culinary arts.
With elk she buys from a local rancher, she makes elk tenderloin with wild porcinis. There, she makes his Western dream her own. Bone goes mushrooming, grows too many zucchinis and peppers and buys illegal unpasteurized goat cheese. She acquires a 20-gauge shotgun, hunts pheasants and bakes them with cream, horseradish and brandy. . From Publishers Weekly In this engaging tale of modern-day homesteading, New York food writer Bone follows her husband's dream to Crawford, Colo., where they purchase and fix
A Customer said North Fork Heaven. I just finished the book and found it to be very easy and fun to read. I am familiar with the area that she writes about and understand the magic that it has worked on her. The recipes are fun to read and I look forward to trying some of them.. Great food, great life lessons I love this book. Lately I've become intrigued by all kinds of regional American cooking, which is what drew me to this book in the first place. But what I found in these pages was so much more effecting and profoundThe first section, the memoir, reads like a sort of fish-out-of-water coming-of-age tale about the author's reluctant (at first) immersion into this part of the world, and her g. "Good cookbook, will use often" according to KH1. I am really enjoying this cookbook. I have to be honest, though, I've only skimmed over the memoir section. Having read enough similar memoirs of urbanites moving to the country, it wasn't anything too remarkable. I do admire Ms. Bone's grit, though, and her recipes are great. With that said, there are an overwhelming number of recipes featuring cilantro. And lime. This seems out of place,