At Mesa's Edge: Cooking and Ranching in Colorado's North Fork Valley

Bone, Eugenia

ISBN 10: 0618221263 / ISBN 13: 9780618221264

Published by Houghton Mifflin Harcourt, Orlando, Florida, U.S.A., 2004

About this Item

1st printing therefore 1st edition, photographs by Arthur Meehan, a few pages dog-eared which you would hope for if the recipes in a cookbook are any good, slightest of edge wear to the dj, part colorado life, ranch life, family and cooking.

Seller Inventory # FTR-3188

Bibliographic Details

• Title: At Mesa's Edge: Cooking and Ranching in Colorado's North Fork Valley
• Publisher: Houghton Mifflin Harcourt, Orlando, Florida, U.S.A.
• Publication Date: 2004
• Language: English
• ISBN 10: 0618221263
• ISBN 13: 9780618221264
• Binding: Hardcover
• Edition: 1st Edition
• Printing: 1st Printing
• Condition: Near Fine
• Dust Jacket Condition: Near Fine

About this title

Synopsis

Eugenia Bone was perfectly happy with her life as a New York City food writer, but she knew that her husband, a transplanted westerner, was filled with a discontent he couldn't explain. So when he returned from a fishing trip in the Rockies one day and announced that he wanted to buy a forty-five-acre ranch in Crawford, Colorado (population 255), she reluctantly said yes. Then she loaded imported pasta, artichokes in oil, and cured Italian salami into her duffle bag and headed west with her two young children.
At Mesa's Edge is the witty, often moving story of ranch restoration and of struggles with defiant skunks, barbed wire, marauding cows, and loneliness. Eugenia learns to garden in the drought, to fly-fish, and to forage. In the process, she discovers the bounty of the region. She fries zucchini flowers in batter and dips them in cilantro-flavored mayonnaise, grills flavorful T-bones from the local ranchers' grass-fed beef, pan-fries trout, fills crepes with wild mushrooms, and makes cherry pies with thick, sugary crusts. Gradually, she begins to adjust to the rhythms of the land.
Partly a memoir, partly a cookbook with 150 appealing recipes, At Mesa's Edge is a transporting tale of rejuvenation, a celebration of everything local, and a reminder that the best food is to be found in our own back yards.

About the Author

EUGENIA BONE writes for many national magazines and newspapers, including Saveur, Food & Wine, Gourmet, Harper’s Bazaar, Marie Claire, and the New York Times. Her Web site, etable.net, is devoted to seasonal culinary arts.