FINE DINING ON THE WESTERN FRONTIER: Railroad Chef's and Grand Hotel's (Hard Times Kitchen Series)

FINE DINING ON THE WESTERN FRONTIER: Railroad Chef's and Grand Hotel's (Hard Times Kitchen Series)

The Sophisticated Side of Frontier Dining Discover the elegant cuisine that flourished in the American West from 1870-1900. This isn't the crude frontier food you've heard about – it's the real story of sophisticated dining that developed in railroad's, hotels, mining town establishments, and frontier boarding houses. What you'll find inside: Over 70 historical recipes adapted for modern kitchens - Stories of railroad dining rooms, grand hotels, and frontier hospitality - The supply networks that made fine dining possible across the West - Recipes from five distinct categories: railroad dining, settlement hotels, boarding houses, fine dining establishments, and traveler fare From Beef Tenderloin with Madeira Sauce to Chicken Fricassee and Charlotte Russe , these historically accurate recipes represent the sophisticated cuisine that actually existed in the American West. Book 8 in the Hard Times Kitchen series – following successful volumes like The Depression Era Kitchen and The Roaring Twenties Cookbook . Based on historical research into Western culinary culture during the frontier period. Experience the refined flavors that helped build Western civilization.