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Spanning nineteen thousand square miles of central Nebraska, the Sand Hills--North America's largest sand dune--is held in place by only a thin, sturdy layer of native prairie grasses and continuing faith that the land can be made prosperous by its residents. Settlers in the area had to be hardy and resourceful, making use of what the land provided and holding fast when their hard work blew away with the prairie winds. From foraging to ranching, food meant survival, but it also meant community. Staples like fried chicken, biscuits, fruit pies, preserves and cakes all play a role in the fascinating story of the region. Join food writer Christianna Reinhardt as she dishes up the unique and tasty history of this exceptional part of the world.
Some destinations claim colorful monikers like Big Sky Country, Sportsman's Paradise, the Sunshine State, Land of Enchantment, or the Last Frontier. The Nebraska Sandhills, which makes up about a quarter of the state of Nebraska, can honestly claim all of that-and a whole lot more. Paddle past more than 200 waterfalls while kayaking the Niobrara River or hop into a livestock water tank and float through the dunes on the Calamus, Cedar, Loup, and North Platte rivers. Tour the remnants of tunnels associated with Chicago gangster Al Capone in O'Neill, meet the locals at a volunteer fire department barbecue at Wood Lake, and sample the Sandhills' Finest craft brews in Ord. And don't forget to explore the ranching culture of this vast region where cowboys still ride horses, cattle outnumber people, rodeo is a lifestyle, Cornhusker football is tradition, and God and family mean more than anything else. Follow along page by page as writer, photographer, lifelong Nebraskan, and travel expert Alan J. Bartels takes readers on a tour of the region he's loved since childhood. Along the way, he points out well-known events and attractions, and off-the-beaten-path curiosities and small-town celebrations discovered through chance and dogged exploration. With 100 Things To Do In The Nebraska Sandhills Before You Die as your guide, you'll have all the insider information needed for memorable Sandhills adventures of your own.
Pemmican and pickled plums, sauerkraut and salmi of quail, Swedish flatbread and Bohemian kolaches and Danish meat roll, dishes familiar and foods exotic-you'll find them in this cook's tour of the state from Lewis and Clark to the Age of Elegance, for in its cuisine as in its weather Nebraska is a land of variety and extremes. Interspersed with the recipes are descriptions of food preparation and fare which tell us much about how our forebears lived-industriously, ingeniously, and sometimes very well. Although many of the recipes could not be duplicated in today's kitchens, there is plenty here to challenge and stimulate amateur and professional chefs-and plenty of food for thought for social historians. Kay Graber is managing editor emeritus of the University of Nebraska Press.
Pemmican and pickled plums, sauerkraut and salmi of quail, Swedish flatbread and Bohemian kolaches and Danish meat roll, dishes familiar and foods exotic--you'll find them in this cook's tour of the state from Lewis and Clark to the Age of Elegance, for in its cuisine as in its weather Nebraska is a land of variety and extremes. Interspersed with the recipes are descriptions of food preparation and fare which tell us much about how our forebears lived--industriously, ingeniously, and sometimes very well. Although many of the recipes could not be duplicated in today's kitchens, there is plenty here to challenge and stimulate amateur and professional chefs--and plenty of food for thought for social historians.