5518X1 First Edition. Clarkson N. Potter, New York: 1989. 194 pages. Hardcover with dustjacket. Very good condition. Presents some of the country's heartiest and most flavorful regional cooking from the Rocky Mountain West. Geared to appetites honed by the exhilarating climate, Rocky Mountain cuisine is unique - an abundance of eclectic dishes rooted in the food traditions of the early ranchers and cowboys, and those of the immigrants who came in the late 19th century to help build the railroads, herd the sheep, and work the mines. Includes an Index. ISBN: 0517560909 $9.25USD
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