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At Mesa's Edge

At Mesa's Edge

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作者: Eugenia Bone 著

出版社: Houghton Mifflin Harcourt

出版时间: 2004-05

版次: 1

ISBN: 9780618221264

定价: 208.00

装帧: 精装

开本: 16开

纸张: 胶版纸

页数: 330页

分类: 外文古旧书>英文书>小说

　　Eugenia Bone was perfectly happy with her life as a New YorkCity food writer, but she knew that her husband, a transplantedwesterner, was filled with a discontent he couldn't explain. Sowhen he returned from a fishing trip in the Rockies one day andannounced that he wanted to buy a forty-five-acre ranch inCrawford, Colorado (population 255), she reluctantly said yes. Thenshe loaded imported pasta, artichokes in oil, and cured Italiansalami into her duffle bag and headed west with her two youngchildren. At Mesa's Edge is the witty, often moving story of ranchrestoration and of struggles with defiant skunks, barbed wire,marauding cows, and loneliness. Eugenia learns to garden in thedrought, to fly-fish, and to forage. In the process, she discoversthe bounty of the region. She fries zucchini flowers in batter anddips them in cilantro-flavored mayonnaise, grills flavorful T-bonesfrom the local ranchers' grass-fed beef, pan-fries trout, fillscrepes with wild mushrooms, and makes cherry pies with thick,sugary crusts. Gradually, she begins to adjust to the rhythms ofthe land. Partly a memoir, partly a cookbook with 150 appealingrecipes, At Mesa's Edge is a transporting tale of rejuvenation, acelebration of everything local, and a reminder that the best foodis to be found in our own back yards. 　　Eugenia Bone is a contributor for Houghton Mifflin Companytitles including: 'At Mesa's Edge' I. At Mesa's Edge Introduction: The North Fork Valley

　1. Thistles and Cockleburs

　2. The Logic of Water

　3. Visitors

　4. Vermin and Critters

　5. Local Characters

　6. Roundup

　7. Rods and Reels

　8. Gardens on the Mesa

　9. Bearing Fruit

　10. At Mesa's Edge

II. The Recipes Appetizers

　Soups

　Vegetables

　Pasta

　Main Dishes

　Game

　Breakfast and Brunch

　Desserts 263 Canning and Preserving

High-Altitude Conversions

Sources: A Selection of Local Producers

Index

　　
内容简介:
　　Eugenia Bone was perfectly happy with her life as a New YorkCity food writer, but she knew that her husband, a transplantedwesterner, was filled with a discontent he couldn't explain. Sowhen he returned from a fishing trip in the Rockies one day andannounced that he wanted to buy a forty-five-acre ranch inCrawford, Colorado (population 255), she reluctantly said yes. Thenshe loaded imported pasta, artichokes in oil, and cured Italiansalami into her duffle bag and headed west with her two youngchildren. At Mesa's Edge is the witty, often moving story of ranchrestoration and of struggles with defiant skunks, barbed wire,marauding cows, and loneliness. Eugenia learns to garden in thedrought, to fly-fish, and to forage. In the process, she discoversthe bounty of the region. She fries zucchini flowers in batter anddips them in cilantro-flavored mayonnaise, grills flavorful T-bonesfrom the local ranchers' grass-fed beef, pan-fries trout, fillscrepes with wild mushrooms, and makes cherry pies with thick,sugary crusts. Gradually, she begins to adjust to the rhythms ofthe land. Partly a memoir, partly a cookbook with 150 appealingrecipes, At Mesa's Edge is a transporting tale of rejuvenation, acelebration of everything local, and a reminder that the best foodis to be found in our own back yards.
作者简介:
　　Eugenia Bone is a contributor for Houghton Mifflin Companytitles including: 'At Mesa's Edge'
目录:
I. At Mesa's Edge Introduction: The North Fork Valley

　1. Thistles and Cockleburs

　2. The Logic of Water

　3. Visitors

　4. Vermin and Critters

　5. Local Characters

　6. Roundup

　7. Rods and Reels

　8. Gardens on the Mesa

　9. Bearing Fruit

　10. At Mesa's Edge

II. The Recipes Appetizers

　Soups

　Vegetables

　Pasta

　Main Dishes

　Game

　Breakfast and Brunch

　Desserts 263 Canning and Preserving

High-Altitude Conversions

Sources: A Selection of Local Producers

Index

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