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(More customer reviews)Featuring more than one hundred recipes contributed by such luminary experts as Chef Charlie Trotter (Charlie Trotter's Restaurant), chef rick Bayloess (Frontera Grill), Executive Chef Paul Katz (Harry Caray's Italian Steakhouse), Chef David Burns (Stadium Clube, Wrigley Field), and such legendary feef experts as Will rogers, Gene Autry, Dale Evans, Kansas governor Kathleen Sebelius, and dodge City Mayor Jim Sherer, "The Prairie Table Cookbook" offers a culinary wealth of terrific recipes, including some favorites of Native Americans, pioneers, the U.S. Calvary, and trail riding cowboys of the old west. Also included along with the great recipes is the story of the Tallgrass Beef Company, the science underlying the great taste of grass-fed beef, historical photos, anecdotes, and stories drawn from cowboy life. Profusely illustrated throughout, the recipes range from Pemmican; Buffalo Tongue; Beef Jerkey; and Barbecue Style Meatloaf; to Texas Beef Tips; Filet of Beef Bourguignon; Mom's Recipe for Chicken Fried Steak; and Braised Tallgrass Beef Short Ribs Asian-Style with Baby Bok Choy, Shiitake Mushrooms, and Jasimine Rice. For appetite satisfaction, you can't beat the historic, gourmet quality, 'kitchen cook friendly' dishes that comprise "The Prairie Table Cookbook"!
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The Prairie Table Cookbook provides both a fascinating history book and functional cookbook of great tasting recipesTallgrass Beef represents a return to \'classic" ranching- grass-fed, grass-finished cattle that produce meat that consistently tastes better and is better for you than grain-fed modern methods realize. Statistics show that demand for organic and natural food is increasing 20 percent per year, and Tallgrass itself is growing 20 percent each month.The Prairie Table Cookbook will immerse readers in the cowboy\'s world, with anecdotes, letters and photographsfrom the heyday of the Kansas cattle trade. Historical recipes \'from the trail" sit next to their modern equivalents, using Tallgrass Beef. Celebrity chefs, such as Rick Bayless of Frontera Grill, supply their favorite recipes and insights about the grass-fed beef movement.
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