Sinossi
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. 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. Then she loaded imported pasta, artichokes in oil, and cured Italian salami into her duffle bag and headed west with her two young children.
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.
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.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Informazioni sull?autore
EUGENIA BONE writes for many national magazines and newspapers, including Saveur, Food & Wine, Gourmet, Harper’s Bazaar, Marie Claire, and the New York Times. Her Web site, etable.net, is devoted to seasonal culinary arts.
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
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At Mesas Edge Cooking and Ranc
Editore:
Houghton Mifflin Harcourt, 2004
ISBN 10: 0618221263
ISBN 13: 9780618221264
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Condizione: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc. Codice articolo 00097603112
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At Mesa's Edge: Cooking and Ranching in Colorado's North Fork Valley
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Houghton Mifflin Harcourt (edition First Edition), 2004
ISBN 10: 0618221263
ISBN 13: 9780618221264
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Hardcover. Condizione: Very Good. First Edition. With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting. Codice articolo 0618221263-11-1-29
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At Mesa's Edge: Cooking and Ranching in Colorado's North Fork Valley
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Houghton Mifflin Harcourt, 2004
ISBN 10: 0618221263
ISBN 13: 9780618221264
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Hardcover. Condizione: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less. Codice articolo G0618221263I4N00
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At Mesa's Edge: Cooking and Ranching in Colorado's North Fork Valley
Editore:
Houghton Mifflin Harcourt, 2004
ISBN 10: 0618221263
ISBN 13: 9780618221264
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Da: ThriftBooks-Reno, Reno, NV, U.S.A.
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Hardcover. Condizione: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less. Codice articolo G0618221263I4N00
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At Mesa's Edge: Cooking and Ranching in Colorado's North Fork Valley
Editore:
Houghton Mifflin Harcourt, 2004
ISBN 10: 0618221263
ISBN 13: 9780618221264
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Condizione: Very Good. Very Good condition. Very Good dust jacket. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp. Codice articolo K16I-00418
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At Mesa's Edge Looking And Ranching In Colorado's North Fork Valley [advance Reader's Copy]
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Houghton Mifflin Company, Boston & New York, 2004
ISBN 10: 0618221263
ISBN 13: 9780618221264
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softcover
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softcover. Condizione: Very Good. Advance Reader's Copy. Codice articolo 161587
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At Mesa's Edge: Cooking and Ranching in Colorado's North Fork Valley
Editore:
Houghton Mifflin Harcourt, 2004
ISBN 10: 0618221263
ISBN 13: 9780618221264
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Da: Michael Patrick McCarty, Bookseller, New Castle, CO, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Very Good. Condizione sovraccoperta: Very Good. A short tear to dustjacket. 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. 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. Then she loaded imported pasta, artichokes in oil, and cured Italian salami into her duffle bag and headed west with her two young children.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. With several excellent recipes for trout, game birds, and big game. A true gem of a book. Codice articolo SKU2020025065
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At Mesa's Edge -
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Houghton Mifflin Publishing -, 2004
ISBN 10: 0618221263
ISBN 13: 9780618221264
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Soft cover. Condizione: Good. PB/pub.2004/Gd. condition/315 pages - Looking and Ranching in Colorado's North Fork Valley. (AN55373z). Book. Codice articolo 5373z
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At Mesa's Edge: Cooking and Ranching in Colorado's North Fork Valley
Editore:
Houghton Mifflin Harcourt, Orlando, Florida, U.S.A., 2004
ISBN 10: 0618221263
ISBN 13: 9780618221264
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Da: H.S. Bailey, Fort Myers, FL, U.S.A.
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Hardcover. Condizione: Near Fine. Condizione sovraccoperta: Near Fine. 1st Edition. 1st printing therefore 1st edition, photographs by Arthur Meehan, a few pages dog-eared which you would hope for if the recipes in a cookbook are any good, slightest of edge wear to the dj, part colorado life, ranch life, family and cooking. Codice articolo FTR-3188
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At Mesa's Edge: Cooking and Ranching in Colorado's North Fork Valley
Da: Michael Patrick McCarty, Bookseller, New Castle, CO, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: As New. Condizione sovraccoperta: Fine. 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. 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. Then she loaded imported pasta, artichokes in oil, and cured Italian salami into her duffle bag and headed west with her two young children.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. With several excellent recipes for trout, game birds, and big game. A true gem of a book. Codice articolo SKU2010025814
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