Savor Colorado Cookbook

"Savor Colorado Mountains & Western Slope Cookbook" features select recipes for entrees, appetizers, and desserts from Colorado's premier restaurants, along with photographs, descriptions, and historical information about each establishment.

The third book in the Wilderness Adventures series features 132 recipes for entrees, appetizers, and desserts from 34 of the Denver area's premier restaurants, along with photographs, descriptions, and historical information.

A location map, culinary glossary, and list of sources for hard-to-find ingredients complements the more than 130 select recipes from Washington's premier restaurants.

Wilderness Adventures' Savor Arizona reveals recipes from chefs at acclaimed restaurants in the region.

Savor Greater Seattle offers a sample of the local experience with a variety of cuisine that reflects the diversity of the area. Half cookbook, half restaurant guide, it includes historical photographs and information about the premier restaurants.

More than 140 recipes from Michigan's finest restaurants, packaged with historical photos and information, showcase the best the region has to offer for foodies and armchair travelers alike.

This old-fashioned style cookbook contains more than 150 succulent game recipes for pheasant, quail, partridge, grouse, doves, duck, geese, venison, elk, antelope, buffalo, rabbit, and squirrels. The recipes range from game bird pizza to elk chili. Favorite marinades, sauces, and dips are included.

“Gorgeous. . . . A treat even if you don’t feel like cooking.” —The New York Times Savor is a stunning cookbook that celebrates rustic good food made from natural ingredients. Experiencing the bounty of nature is one of life’s great joys: foraging, gardening, fishing, and, ultimately, cooking casual meals, whether indoors or outside over an open fire. From her home in the mountains of Aspen, Colorado, Ilona Oppenheim devises recipes that make the best use of the abundance of her surroundings: foraged mushrooms and berries, fresh-caught fish, pasture-raised dairy, and home-milled flours. Oppenheim’s recipes rely on quality ingredients and simple cooking techniques to make nutritious, family-centric dishes, including Kale and Feta Quiche, Ricotta and Roasted Fig Bruschetta, Vegetable Soup with Mini Meatballs, Porcini Fettuccine, Tomato Tart, Oatmeal Baked Apples, and Pear Crisp, among others. Many of these recipes call for only a handful of ingredients and require very few steps, resulting in dishes that are easy to make and fresh, wholesome, and delicious too. This romantic and delicious portrayal of living in harmony with nature will appeal to gardeners, gatherers, foragers, and home cooks but will also transport the armchair reader straight to the forest. The natural beauty of mountains, valleys, streams, and vast swaths of land jumps out from these stunning pages.