Favorite Regional Cookbooks >

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.