New West Cuisine

Featuring the new cuisine of the Rocky Mountain West and stunning scenic photography, New West Cuisine introduces 15 great kitchens in Idaho, Montana, Utah and Wyoming and 100 delicious recipes from the region's most sought after eateries. The settings and styles differ, from upscale mountain resort to mom-and-pop roadside attractions, but all share a passion for hearty homemade food, seasonal and local ingredients, responsible and sustainable farming and ranching, and a rich tradition of warmth and hospitality.Along with helpful sidebars, the recipes range from Orange Poppyseed Buttercream Cake to Smoked Salmon Salad with Heart Beets and Horseradish Cream.

These "New Westers", Johnson reveals, line-dance and two-step, listen to Garth Brooks and George Strait, drink beer from long-neck bottles, wear clothes ordered from Sheplers, watch rodeo on ESPN, play Wild West arcade games, eat fajitas and tacos in stuccoed Mexican cafes, collect Western art and Native American crafts, and vacation in and move to the West. "New Westers" rewrite the history and biography of the West. They reimagine the West in Cowboy sagas and poetry, Native American novels, Mexican-American drama, nature writing, revisionist films, eclectic visual artwork, and neo-traditional music. They flock to movies like Thelma and Louise, Unforgiven, and Dances with Wolves, watch mini-series like Lonesome Dove, and read bestsellers like The Crossing and All The Pretty Horses. "New Westers" are men and women who may or may not have ever hitched up a horse but who crave connection with the West. At the end of a century of urbanization, technological change, and cultural confusion, they seek a more natural home, a fuller and wider sense of place, and a deeper and more colorful personal identity. They also want to revive the dream of the mythic West - but on different terms. They overrun the Old West and yet strive to preserve it, raising troubling new concerns about the differences between the mythic and the real, between traditional and contemporary cultural influences.

The long-awaited cookbook from an iconic New York restaurant, revealing never-before-published recipes Since its humble opening in 2005, Xi’an Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon. From heavenly ribbons of liang pi doused in a bright vinegar sauce to flatbread ï¬?lled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xi’an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi’an. Transporting readers to the streets of Xi’an and the kitchens of New York’s Chinatown, Xi’an Famous Foods is the cookbook that fans of Xi’an Famous Foods have been waiting for.

Lost in the New West investigates a group of writers – John Williams, Cormac McCarthy, Annie Proulx and Thomas McGuane – who have sought to explore the tensions inherent to the Western, where the distinctions between old and new, myth and reality, authenticity and sentimentality are frequently blurred. Collectively these authors demonstrate a deep-seated attachment to the landscape, people and values of the West and offer a critical appraisal of the dialogue between the contemporary West and its legacy. Mark Asquith draws attention to the idealistic young men at the center of such works as Williams's Butcher's Crossing (1960), McCarthy's Blood Meridian (1985) and Border Trilogy, Proulx's Wyoming stories and McGuane's Deadrock novels. For each writer, these characters struggle to come to terms with the difference between the suspect mythology of the West that shapes their identity and the reality that surrounds them. They are, in short, lost in the new West.