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A Taste Of Wyoming: Favorite Recipes From The Cowboy State

A Taste of Wyoming is a divine blend of Wyoming's rich culinary heritage and contemporary cuisine. This exquisite cookbook features sophisticated interpretations of Western dishes from Wyoming's finest restaurants, lodges, and bed-and-breakfasts---as well as classic Cowboy State favorites. Take a seat at the table for mouthwatering Western cuisine: -Blue Ribbon Caramel Cinnamon Rolls -Pine Nut Crusted Goat Cheese -Warm Green Bean Salad -New West Clam Chowder -Lamb Ossobucco -Brandied Apricot Stuffed Pork Loin with Port Wine Glaze -Pan-Fried Rocky Mountain Trout with Hazelnut Butter -Wild Huckleberry Muffins with Orange Glaze. Complementing the delectable recipes and 75 gorgeous photographs are excerpts from the works of Wyoming writers, including Gretel Ehrlich, Mark Spragg, Lori Van Pelt, David Romtvedt, and Jeffrey Lockwood, as well as delightful historical images. Visit for more information.

Hardcover: 144 pages

Publisher: Farcountry Press (April 2008)

Language: English

ISBN-10: 1560374586

ISBN-13: 978-1560374589

Product Dimensions: 8.8 x 0.8 x 10.3 inches

Shipping Weight: 1.8 pounds (View shipping rates and policies)

Average Customer Review: 4.6 out of 5 stars  See all reviews (18 customer reviews)

Best Sellers Rank: #956,297 in Books (See Top 100 in Books) #108 in Books > Travel > United States > Wyoming #172 in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional > Midwest #194 in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional > West

Sometimes cookbooks can be as much fun to simply browse through as they are inspiringly instructive to prepare meals from. Such is the case for Pamela Sinclair's compendium of Cowboy State recipes and Paulette Phlipot's full page, full color photographs that comprise "A Taste Of Wyoming". Of special note is the 'Guidelines for Recipes' which is for the benefit of the novice high altitude kitchen cook and baker. The recipes themselves are organized into sections devoted to Breakfast & Brunch; Appetizers & Snacks; Salads & Sides; Soups & Stews; Main Courses; Desserts & Sweet Treats. The photography is as spectacular as the dishes are enticing. Contributed by some of the best chefs from some of the finest dining establishments Wyoming has to offer, the recipes range from Blue Ribbon Caramel Cinnamon Rolls; Pancetta-Wrapped Chicken Livers; Winter Root Vegetable Hash; and Blue Corn Tortilla Soup; to Bison Tenderloin with Blue Cheese Sauce; Roast Duck Breast with Apple and Sun-Dried Cranberry Chutney; Sea Scallops with Frizzled Spinach, Carrots, and Citrus Beurre Blanc; and Sour Cream Cherry Pie. "A Taste Of Wyoming" is a truly elegant, gourmet quality, kitchen cook friendly, culinary collection that would grace any personal, professional, or community library cookbook collection.

Make room for this one! I have so many cookbooks I now discipline myself to sell or donate one or more for each new addition. A Taste of Wyoming is worth giving up at least ten. Pamela Sinclair honors culinary art and her state with a feast for body, mind, and spirit. With the talent of a top chef, she combines prized recipes with seasonings of fascinating people and places, then garnishes with historical photos and local lore. The presentation is made perfect by the photography of Paulette Phlipot. Be it a mountain meadow or a crusty scone, the images are joyous. These two women have created a work of excellence which is as practical and easy to use as it is fun to read. The cook who uses this book will please herself and others. Hurrah for Sinclair and Phlipot! Hurrah for wonderful Wyoming and wonderful food!

Bought this cookbook in hardback while in MT, it has wonderful recipes. Over Thanksgiving holiday the family wanted me to make the "wonderful meatloaf" that I made about 6 months ago for the rest of the family. I didn't have the recipe memorized so I was glad to find the electronic version online. Again, the meatloaf was a hit...a meatloaf without tomato catsup/ketchup or tomato sauce!

Wyoming may be the "Cowboy State", but this is not stereotypical cowboy fare. "A Taste of Wyoming" sparkles with eye-appealing sophistication. Pam Sinclair has compiled a real Wyoming treasure with a compilation of Wyoming history and regional cuisine. The book showcases Pam's meticulous research and dedication. Every recipe is a "must try". Paulette phlipot's photography is beautifully done and adds to the overall impact of this delightful cookbook.

As a cook who regularly tries variation of recipes and love to try new recipes, this cookbook is a must have in the kitchen. The book gives a wide variety of meals for everyone. It is so very nice to be able to prepare a meal from a top rated Chef. The Venison Stew is truely incredible as well as Scalloped Sweet Potatoes. Every recipe I've tried has been a big hit with my family. I can't wait for the next cookbook from Ms. Sinclair.

This ia a beautiful book. The photographs alone are worth the purchase. Pam's recipes and the comments included from other Wyoming writers make A TASTE OF WYOMING a keeper. It is so lovely, I jot the recipes down before using them, so I don't have to take the book into my often messy and always busy kitchen.

There are a tremendous selection of different and delicious recipes from appitizers to dessert and everything in between the two. The photographs are fantistic and make you want to give each of the recipes a try. This is a cookbook not to be missed.

It should be titled "Dude Food--Recipes from Wyoming Dude Ranches and Resorts compiled by a woman from Missouri." I'm 73 yrs. old & a 5th generation Wyomingite and I'm here to tell you most of those recipes are not what the common people of Wyoming eat.

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