Montana Public Radio

cookbooks

"Flavors Under the Big Sky: Recipes and Stories from Yellowstone Public Radio & Beyond and the radio show that gave rise to it, Flavors Under the Big Sky: Celebrating the Bounty of the Region, are my homage to Montana and to all the people who have shared their food stories with me. This book reflects the evolution of my cooking after moving to Billings from San Diego twenty years ago. It is a small representation of the food I now cook after unearthing the bounty available here. This is a cookbook where I took Montana basics and created a world of flavors. Let this book be one you use over and over when you cook under the Big Sky." – Stella Fong

Lockdown Cookbooks: Nostalgia Springs Eternal

Jul 19, 2020
Bruno/Germany (Pixabay)

The Food Guys, Jon and Greg, discuss cookbooks they returned to while staying home during the spring of 2020. They're all old favorites, loaded with "context," and for Jon, they've reminded him of some tried-and-true but forgotten recipes that he's since resumed making.

From mountain streams in the west to rolling prairies in the east, Montana’s habitats and natural resources offer an abundance of culinary possibilities. The mountains provide the necessities for a delightful elk tenderloin with huckleberry demi-glace, while the prairie contributes to rattlesnake cakes with roasted red pepper remoulade. And gardens and farms statewide produce the makings of Aunt Lois O’Toole’s rhubarb strawberry pie. Chef Barrie Boulds and author Jean Petersen present locally sourced epicurean dishes that exude Montanan charm.

Greg rolls out a list of his favorite half-dozen new and classic baking books:

1. Rose Levy Beranbaum: "The Baking Bible"

2. "Maida Heatter's Book of Great Desserts"

3. Dominique Ansel: "The Secret Recipes"

David G. Gordon explains why we should be eating bugs and talks about some of the recipes in his book, The Eat-A-Bug Cookbook: 40 Ways to Cook Crickets, Grasshoppers, Ants, Water Bugs, Spiders, Centipedes, and Their Kin.

About the Book:

David G. Gordon explains why we should be eating bugs and talks about some of the recipes in his book, The Eat-A-Bug Cookbook: 40 Ways to Cook Crickets, Grasshoppers, Ants, Water Bugs, Spiders, Centipedes, and Their Kin.

About the Book: