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

by Stella Fong, Chef Chuck Schommer (Foreword by), Lynn Donaldson-Vermill (Photographer)

Overview

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 Gate 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.

Product Details

ISBN-13:	9781467144384
Publisher:	Arcadia Publishing SC
Publication date:	06/15/2020
Series:	American Palate
Pages:	224
Sales rank:	667,824
Product dimensions:	7.40(w) x 9.10(h) x 0.60(d)

About the Author

Culinary instructor and author Stella Fong has cooking and Certified Wine Professional certifications from the Culinary Institute of America. Her articles have appeared in Edible Bozeman, The Washington Post, Cooking Light, Fine Cooking, Big Sky Journal, Western Art and Architecture and The San Diego Union-Tribune. She is the author of Historic Restaurants of Billings and Billings Food and host of Yellowstone Public Radio's Flavors Under the Big Sky.

Table of Contents

Foreword Chef Chuck Schommer 9

Acknowledgements 11

Introduction 15

Part I Stella's Montana 25

Part II Rivers and Lakes 61

Part III Mountains 87

Part IV Plains 121

Pantry: Seasonings, Sauces and Condiments 193

Sources 213

Index 217

About the Author and Photographer 223