Favorite Regional Cookbooks
- Arnold, Samuel P. Eating Up the Santa Fe Trail. Niwot: University Press of Colorado, 1990. The Fort Cookbook: New Foods of the Old West from the Famous Denver Restaurant. New York: HarperCollins, 1997.
- The proprietor of the Fort offers an entertaining blend of historic foodways and adventuresome experimentation in these two books.
- Brungardt, Sam, Ed. Sei Unser Gast. Revised, Bloomington: North Star Chapter of the American Historical Society of Germans from Russia, 2001.
- The best collection of German-Russian foodways I've seen, including all branches of the Germans-from-Russia tradition (Volga German, Black Sea German, Mennonite).
- Favorite Recipes from the Hays House 1857 Restaurant & Tavern. Council Grove: Hays House, 1857.
- A compilation of the best recipes offered by the Judds, the Pauls, and their distinguished cooks at one of the finest restaurants on the plains.
- Welch, Roger L., and Linda K. Welch. Cather's Kitchens: Foodways in Literature and Life. Lincoln: University of Nebraska Press, 1987.
- Using Willa Cather's works as an entre, this work by an eminent folklorist assembles a wonderful array of foodlore from the central plains.
- Winge, Jane. Ritzy Rhubarb Secrets Cookbook. Litchville: Litchville Committee 2000, 1992.
- The ladies of Litchville have produced a cult classic - everything you want to know about the ultimate comfort food of the northern plains.
- Young, Carrie, with Felicia Young. Prairie Cooks: Glorified Rice, Three-Day Buns, and Other Reminiscences. Iowa City: University of Iowa Press, 1993.
- Culinary reminiscences from a Norwegian family in Williams County, North Dakota, by the author of The Wedding Dress and Nothing to Do but Stay.
- Young, Kay. Wild Seasons: Gathering and Cooking Wild Plants of the Great Plains. Lincoln: University of Nebraska Press, 1993.
- A wonderfully savvy book on using wild plants and fruits, organized by plant and providing reliable recipes.