At Mesa's Edge: Cooking and Ranching in Colorado's North Fork Valley
| Author | : | |
| Rating | : | 4.82 (662 Votes) |
| Asin | : | 0618221263 |
| Format Type | : | paperback |
| Number of Pages | : | 344 Pages |
| Publish Date | : | 2016-11-03 |
| Language | : | English |
DESCRIPTION:
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. In the process, she discovers the bounty of the region. 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. 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. Gradually, she begins to adjust to the rhythms of the land. Eugenia learns to garden in the drought, to fly-fish, and to forage. 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. 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.. Then she loaded imported pasta, artichokes in oil, and cured Italian salami into her duffle bag and headed west with her two young children
Her Web site, etable, is devoted to seasonal culinary arts.. EUGENIA BONE writes for many national magazines and newspapers, including Saveur, Food & Wine, Gourmet, Harper’s Bazaar, Marie Claire, and the New York Times
. Though she does suggest alternative ingredients, some recipes feel too aspirational for even ambitious city or suburban dwellers. She acquires a 20-gauge shotgun, hunts pheasants and bakes them with cream, horseradish and brandy. All rights reserved. With graceful prose, she details her gourmet adventures. Copyright © Reed Business Information, a division of Reed Elsevier Inc. Bone goes mushrooming, grows too many zucchinis and peppers and buys illegal unpasteurized goat cheese. She braves bee stings to pick zucchini flowers, then fries her harvest in beer batter, with a cilantro mayonnaise for dipping. By summer's end, she no longer yearns for multiplexes and lunch dates, has mastered the "cool wave" from the steering wheel and has learned to live in the moment. Bone chronicles her summer of culinary pioneering in a warm, chatty voice, always with a sense of humor about herself. Others, like the Vegetab
"North Fork Heaven" according to A Customer. 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.. L. Cumberland said 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 gradual embrace of it. I found it sometimes haunting, sometimes hilarious, and always very engrossing. And tender -- yes, there's some fun poked at the locals, but it's. "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, since, as a previous reviewer noted, this book is being promoted by slow-foodies. Slow food doesn't necessarily mean that if you live in Colorado, you can't cook with