Review: A Montana Table

Montana's famed resort, Chico Hot Springs, is celebrated in this volume with 100 of the most popular recipes from its well respected kitchen . Following a brief history of Chico, the book presents recipes from caramel rolls at breakfast to a Beef Wellington dinner and a Flaming Orange dessert. Special dinners are profiled and the sauces, stocks and dressings used by the chefs are detailed.

Located in Paradise Valley, just north of Yellowstone National Park, Chico Hot Springs is a remote resort most noted for its natural hot water pools. Only in the last 15 years or so has Chico's restaurant, now upscale with a classic and regional menu, begun to rival the popularity of its baths.

A Montana Table 

Recipes from Chico Hot Springs Resort 

by Seabring Davis 

Globe Pequot Press, 2003

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Review ~ Forks Over Knives

This book is a companion to the documentary "Forks Over Knives," which makes the claim that the most serious diseases of our time - cancer, diabetes, angina - can be controlled or prevented by not eating animal-based and processed foods. 


Forks Over Knives, and the recipes in this book, promote a plant-based diet using whole foods. The diet is a life-long commitment to minimally processed fruits, vegetables, whole grains, tubers, and legumes. Animal-based foods such as meat (including poultry and fish), dairy, and eggs are excluded or minimized along with refined foods such as bleached flour, refined sugar, and most oils.

The documentary and the diet are based on the research of two Drs. T. Colin Campbell and Caldwell B. Esselstyn, who believe a diet of plant-based food and grains can both prevent and reverse heart disease, Type 2 diabetes and various cancers. Both doctors contribute to this book along with a half dozen other medical professionals. The editor, Gene Stone, authored The Secrets of People Who Never Get Sick.

Forks Over Knives

The Plant-Based Way to Health

by Gene Stone

The Experiment, 2011

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Nature Pages: The Mountain and the Fathers

The Mountain and The Fathers explores the life of boys and men in the
unforgiving, harsh world north of the Bull Mountains of eastern Montana in
a drought afflicted area called the Big Dry, a land that chews up old and
young alike.

Joe Wilkins was born into this world, raised by a young mother and elderly
grandfather following the untimely death of his father. That early loss
stretches out across the Big Dry, and Wilkins uses his own story and those
of the young boys and men growing up around him to examine the violence,
confusion, and rural poverty found in this distinctly American landscape.

The Mountain and the Fathers

Growing Up on The Big Dry

by Joe Wilkins

Counterpoint, 2012

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Now Cooking with The Farmer's Market Guide

Eat fresh, seasonal, and locally-grown produce. That is what a farmers market encourages you to do and so does this new cookbook. With 251 color images, it is filled with lots of traditional, time-tested, and delicious recipes for everything from corn and brussels sprouts to tomatoes and rutabaga.

Small and portable, you can take this book to the market, identify the item by photograph, read a brief description, and see at a glance the most common ways for preparing the vegetable.

The Farmer's Market Guide

With Identification Guide and Recipes

by Jennifer Loustau

Schiffer Publishing, 2012

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Now exploring Schelling's Game Theory

Now reading with the Outrider Reading Group ~
Schelling's Game Theory: How to Make Decisions by Robert Dodge

Thomas Schelling, who wrote the foreword for this book, won the Nobel Prize in economics for "having enhanced our understanding of conflict and cooperation through game-theory analysis." This came after he had taught a course in game theory and rational choice to advanced students and government officials for 45 years.

In this book, Robert Dodge provides in language for a broad audience, the concepts that Schelling taught.

Schelling's Game Theory

How to Make Decisions

by Robert Dodge

Oxford University Press, 2012

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Reading the History of... Rum

‘Yo ho ho and a bottle of rum!’

A favourite of pirates, the molasses-coloured liquid brings to mind clear blue seas and weatherbeaten sailors. But enjoyment of rum spread far beyond the scallywags of the Caribbean – Charles Dickens savoured it in punch, George Washington served it at campaign rallies, Queen Victoria sipped it in the British Navy’s grog, and Kamehameha I of Hawaii drank it straight.

Rum

A Global History

by Richard Foss

Reaktion Books, 2012

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Reading the History of... Fear of Food

There may be no greater source of anxiety for Americans today than the question of what to eat and drink. Are eggs the perfect protein, or are they cholesterol bombs?  Is red wine good for my heart or bad for my liver? Will pesticides, additives, and processed foods kill me?

Here with some very rare and very welcome advice is food historian Harvey Levenstein: Stop worrying!

Fear of Food
A History of Why We Worry about What We Eat
by Harvey A. Levenstein
University of Chicago Press, 2012

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