Alaska Sourdough by Ruth Allman a book review.

Alaska Sourdough by Ruth Allman, is a must have for any “Outdoor Cook” book collection. Ruth Allman is a true Alaskan Pioneer, married in Alaska (1949), lived in a cabin, cooked on a Yukon stove and is a sourdough expert. In this “hand written” book she explores every faucet of sourdough cooking. This isn’t a type-set book, it is actually written in her own handwriting! What a refreshing change.
alaska sourdough 300x300 Alaska Sourdough by Ruth Allman a book review.

Alaska Sourdough Alaska Sourdough by Ruth Allman a book review.

Now in it’s 18thprinting, highlighted withRuth’s personal stories and original drawings, you’ll have a difficult time putting this book down long enough to try some of the recipes. Ruth’s book is full of recipes that will makes your mouth water; Hotcakes, waffles, donuts, breads, cakes, cookies, syrups and sauces for sourdoughs. She has written chapters on sourdough starter and sourdough hints covering the basics and adding enjoyable antidotes. Stories of the “Saga of sourdough” and ”Sourdough Pot” give you an in-site to true Alaska pioneering as well as her life in Alaska.
 
This book is a winner! And a great buy at $12.95!
 
190 handwritten pages
8.8 x 7.3 x 0.3 inches 

 

Amazon reader reviews

 

stars 5 0. V47081849 Alaska Sourdough by Ruth Allman a book review. True Alaskan cooking, December 21, 1999
By Gary W. Marian, Anchorage, Alaska

I have been using this book since 1988, the eighth printing, and I can honestly say it is the best sourdough cookbook I have seen. The recipe’s are easy to follow and the history lessons are entertaining as well. Ms. Allman has written a really fun book and I do mean written. The entire book is hand written ! Truly an Alaskan cookbook.

25 of 25 people found the following review helpful:
stars 5 0. V47081849 Alaska Sourdough by Ruth Allman a book review. Real Alaskan Sourdough, January 29, 2000
By A Customer

Ruth Allman has written an excellent book about Alaskan sourdough history and provided very tasty receipes. As a resident of Kodiak,Alaska I have been lucky enough to get some of Ruth Allmans sourdough starter. I have tried her receipes and all I can say is , wow! San Francisco look out. You get a real sense of the struggle of the pioneers with this book, and the way she describs the receipes, you can just imagine spreading the butter and jam on the bread. My favorite receipeis the hot griddle cakes with fresh strawberries. As Ruthsays, the art of mixing the batter withair, and the timing of slopping it on the grill is a skill learned over time. The Baked Alaska with sourdough waffles (which by the way is how it was actually first made) is a dessert from heaven. This is a book that every sourdough making Alaskan owns.

 

“Get out of the kitchen! Light the fire! Start cooking outdoors”

 

 



The Texas Cowboy Cookbook: A History in Recipes and Photos

texas cowboy cookbook 300x300 The Texas Cowboy Cookbook: A History in Recipes and PhotosDo you like cooking, recipe’s, cowboy’s, chuck wagon’s, history and just plain good old stories? Yes? Then The Texas Cowboy Cookbook: A History in Recipes and Photos The Texas Cowboy Cookbook: A History in Recipes and Photos has all of that and more! From the day this cookbook showed up at my door step, I couldn’t put it down. Now this is a cookbook and that would be a first for me! The Texas Cowboy Cookbook: A History in Recipes and Photos The Texas Cowboy Cookbook: A History in Recipes and Photos is entertaining, educational and will provide a visual history of the Cowboy that many book lack.

Robb Walsh has done justice to the west buy writing this book. Full of historical photo’s capturing Cowboy’s at the chuckwagon, ranch and range. 256 pages full of Texas Cowboy cooking history covered in 10 chapters as well as a resource guide; inserted between all of this are over 100 recipes collected from The Texas Cowboy  era.

Chapters include:

  • Chapter 1: The Texas Cowboy Myth: Legendary groceries
  • Chapter 2: West of the Pecos: Sourdough and SOB
  • Chapter 3: Chuck Wagon Cook-offs: Biscuits, Beans and Cobbler
  • Chapter 4: Los Vaqueros: Sirloin Guisada and Fideo
  • Chapter 5: East texas and the Gulf: Corn Dodgers and Catfish
  • Chapter 6: Black cowboys: Pork, Sweet Potatoes and Cane

Recipes include:

  • Picante Sauce
  • Sourdough Starter
  • Sourdough Pancakes (The best I have ever tasted!)
  • Son-Of-A-Bitch
  • Cowboy Coffee
  • Dutch Oven scalloped Potatoes
  • Fideo con Carne
  • Mexican Pot Roast
  • West Texas Fried Chicken
  • Cane Syrup Pecan Pie
  • Chile con queso
  • Grady’s Dr. Pepper Tenderloin
  • Smoked Hens with Red Spices

And many more…

 

Exerpt from the back cover:

Home on the Range

Bring the spirt of the Wild West to your home kitchen with this easy-to-follow guide to hearty cowboy cooking. Robb walsh, author of The Tex-Mex Cookbook: A History in Recipes and Photos The Texas Cowboy Cookbook: A History in Recipes and Photos has dug deep into the food history of Texas to find authentic dishes from Mexican, African-American, Cajun, and Anglo-Southern cowboy cooks.

 

About the Author

 

Robb Walsh is the restaurant critic of the Houston Press, and a commentator for National Public Radio’s Weekend Edition, Sunday. He has also served as the food editor of the Austin Chronicle, food columnist for Natural History magazine, and editor-in-chief of Chile Pepper magazine. Walsh articles appear in several anthologies including Best Food Writing 2001, and Cornbread Nation I: The Best of Southern Food Writing.

Books by Robb Walsh

 

 

Review

 

The Texas Cowboy Cookbook (Broadway Books)

The Texas cowboy is so central to American culture that even cowboys themselves buy into the mythology. Instead of settling for the usual chuckwagon tales, Robb Walsh has sorted out the facts with a clear eye and passed along the myths with a warm heart. The result is a cookbook that widens horizons.”

—John Thorne, author of Outlaw Cook and Serious Pig

 

This book recieves 5 stars from this cook!!

You can pick up a copy here:

 

 

“Get out of the kitchen! Light the fire! Start cooking outdoors”

 

 



Basic Barbecue Rub.

This is the rub I prefer to use when I cook “Best Dutch oven barbequed ribs you’ll ever taste”. This recipe comes from Steven Raichlen’s Barbecue Bible book “Sauces Rubs and Marinades Bastes, Butters & Glazes”.  It’s what he calls a “Basic Barbecue Rub”.

Here’s a quote:

“Here’s the grand-daddy of all barbecue rubs, but don’t let it’s simplicity fool you. There’s a heap of flavor in this simple rub…”

It is the best rub I have used for Dutch Oven barbecued ribs that I have found. It give me the sweetness and the fire, not to hot but just a hint to keep me biting into more ribs. It’s simple, fast to make and it will keep for several months. Try it out:

1/4 cup course salt.

1/4 cup (packed) dark brown sugar.

1/4 cup paprika.

3 tablespoons freshly ground black pepper.

1 tablespoon garlic powder.

1 tablespoon dried onion.

1/2 to 1 teaspoon cayenne pepper.

1/2 tea spoon celery seeds.

Steven Raichlen’s Barbecue Bible book “Sauces Rubs and Marinades Bastes, Butters & Glazes” contains over 200 recipes, that 300 pages of everything you need to soak, season, spice and coat your food with! I find my self reaching for this book on a regular basis, it’s my goto book for rubs, sauces and marinades.

You can pick up a copy at a great price here:

 

 
STEVEN RAICHLEN IS THE WORLD’S LEADING AUTHORITY…on international barbecue. The recipes in this book are finger-licking good…try them all! –Rich Davis, Creator of K.C. Masterpiece Barbecue Sauce

Transform meats and seafood into world-class barbecue with the flavor foundations, wet and dry, that give grilled food its character, personality, and soul. Chili-fired rubs, lemony marinades, buttery bastes, and pack-a-wallop sauces, mops, slathers, sambals, and chutneys – in over 200 recipes from around the globe, master griller Steven Raichlen shows how to add the expert touch to every dish in your repertoire, from a simply steak to an exotic kebab. Includes a short refresher course in grilling and a step-by-step guide to building a signature sauce.

“Get out of the kitchen! Light the fire! Start cooking outdoors”

 

 



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