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At Mesa's Edge: Cooking and Ranching in Colorado's North Fork Valley Hardcover - 2004
by Bone, Eugenia
- Used
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. Eugenia learns to garden in the drought, to fly-fish, and to forage. In the process, she discovers the bounty of the region. 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.
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.
Description
Standard delivery: 5 to 9 days
Details
- Title At Mesa's Edge: Cooking and Ranching in Colorado's North Fork Valley
- Author Bone, Eugenia
- Binding Hardcover
- Edition Complete Numbers
- Condition Used - Very Good
- Pages 330
- Volumes 1
- Language ENG
- Publisher Houghton Mifflin Harcourt, Boston, MA
- Date June 10, 2004
- Illustrated Yes
- Bookseller's Inventory # U03E-01370
- ISBN 9780618221264 / 0618221263
- Weight 1.39 lbs (0.63 kg)
- Dimensions 9.18 x 6.32 x 1.12 in (23.32 x 16.05 x 2.84 cm)
- Library of Congress subjects Farm life - Colorado, Cookery - Colorado
- Library of Congress Catalog Number 2003056896
- Dewey Decimal Code 641.5
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Summary
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. Eugenia learns to garden in the drought, to fly-fish, and to forage. In the process, she discovers the bounty of the region. 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.
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.