Western Grubfixens presents some of the best in western soups, vinegars, hot sauces, barbecue sauce, condiments, jams and much more.
Wild Western Soups(C) Western Grubfixens, 1997
By Craig R. Pedersen
Fine Western Foods
Based on our Western American History
This cook book is different than the traditional in that the history is more the point than the recipes, but the recipes are to try out and compare with cooking today. Some of these recipes are the same names as you have heard in movies etc, Like Rattlesnake Stew, Buffalo Stew, Son-of a-bitch Stew, Bowl O Red, Chili, and others many of us have heard of in popular media.
These are included with many by the writer with fanciful names like.Calavaras Frog Leg Gumbo, Bodie Stew, Emperors Rice Royal Soup, Black Bart Frijole Negro Soup, Pearls and Dragon Bones Soup.
All the soups included show the origins as well as the alterations that were completely western because of availability.
"The ingredients I use would have been similar to those available to the Western American pioneer's," Says the Writer, a life time history buff, "That is what I wanted, to taste the same things my great grand parents might have eaton in the last century when my relatives first got to the west in southern Utah, in the 1860's."
This book is all about the historical origins of favorite American Condiments and sauces. Were did we get ketchup, flavored vinegars, salad dressings, barbeque sauces, salsa's, mustards, and many more. How to make and bottle yourself.