Flavors under the Big Sky: Recipes and Stories from Yellowstone Public Radio & Beyond

Explore the big, wild flavors of Montana with this collection of recipes and stories from Big Sky Country's culinary trailblazers.

With more than eighty recipes and stunning photography, writer and Montana radio host Stella Fong combines 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 chef, farmers, and others pay tribute to the Treasure State's abundance. Flavors Under the Big Sky offers a fresh take on Big Sky Country's finest fare.

© 2020 The History Press (Rafbók): 9781439669846

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Rafbók: 15 juni 2020