Flavors under the Big Sky (Recipes and Stories from Yellowstone Public Radio and Beyond)

With more than eighty recipes and stunning photography, writer and radio host Stella Fong marries cherished local ingredients with world flavors. Sourced from waterways, mountains, plains and local farmers' markets, Montana's resources shine in a diverse array of savory and sweet applications. Dishes like Pheasant Stir-Fry with Black Bean Sauce and Elk Kielbasa with Pomegranate bring international flair to familiar game. Rhubarb Raspberry Polenta Cake and Pavlova Roulade with Sour Cherry Sauce and Toasted Almonds give new life to market and garden staples. And stories of local culinary trailblazers pay tribute to the Treasure State's abundance. The host of Yellowstone Public Radio's Flavors Under the Big Sky: Celebrating the Bounty of the Region offers a fresh take on Big Sky Country's finest fare.

This book title, Flavors under the Big Sky (Recipes and Stories from Yellowstone Public Radio and Beyond), ISBN: 9781467144384, by Stella Fong, Chef Chuck Schommer, Lynn Donaldson-Vermill, published by Arcadia Publishing (May 4, 2020) is available in paperback. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.

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