The Yellowstone National Park Cookbook

Great food, stories, and history make a memorable feast in this unique cookbook. More than a dozen park personalities share their favorite recipes while telling a little bit about their lives in the world’s first national park. We hear from such people as Suzanne Lewis, the park’s first female superintendent; Xanterra chef Jim Chapman from the kitchens in the park lodges; as well as botanists, photographers, tour guides and more. In all, this book dishes up 125 unforgettable recipes, each one flavored by the wonder of Yellowstone.

Feast on the flavors of America’s national parks with more than 70 delicious recipes inspired by their iconic lodges, landscapes, and chefs—including savory dishes, cocktails, and desserts. Since the world’s first-ever national park—Yellowstone—was established, national parks have fed millions of hungry visitors in their historic dining rooms and restaurants. From Acadia’s famous puffy popovers to Zion’s loaded Navajo tacos, guests have long enjoyed a range of unique regional cuisines, meals made from foraged foods, and gourmet menus whipped up by celebrated chefs, even in the middle of nowhere. Who can forget that piping-hot platter of Moose Drool–Braised Bison Short Ribs in Yellowstone, or the massive slab of Mile-High Blackberry Ice Cream Pie in Shenandoah? Maybe you keep dreaming about the Huckleberry Margaritas from Grand Teton (and the spectacular sunset that accompanied them on the deck of Jackson Lake Lodge), or you still order the same boysenberry pie from Yosemite that you remember from your childhood. (Pssst... It’s still made the same way as it was more than 60 years ago!) Now you can re-create and enjoy these legendary recipes at home with The National Parks Cookbook! Part cookbook and part escapist lifestyle book filled with stunning travel photography and national park history, The National Parks Cookbook features recipes from popular national park destinations in the west, east, north, and south. You’ll find signature dishes from the top 10 national parks in the country, including: Classics like the Grand Canyon Hiker’s Stew from Phantom Ranch and the Yosemite Firefall Cocktail from The Ahwahnee Bar Original recipes inspired by park flora and fauna such as Lingonberry Brie en Croute from Denali Local culinary specialties like Fried Fish and Fungi with Creole Sauce from the Virgin Islands Take a food-driven tour through the parks and take your taste buds on an adventure with memorable recipes from breakfast to dinner, appetizers to dessert, and everything in between!

Histories of fifteen lodges in ten national parks. Chefs from the lodges share signature recipes.

Rusty Parrot Cookbook Recipes from Jackson Hole's Acclaimed Lodge Darla Worden and Eliza Cross The Rusty Parrot Lodge & Spa has been known for its fabulous complementary gourmet breakfasts, and now, with The Rusty Parrot Cookbook, any home chef can create The Rusty Parrot's famous and deliciously over-the-top breakfasts as well as their amazing dinners and desserts. Mouthwatering recipes from a Jackson Hole favorite Darla Worden, a Wyoming native, worked at a historic Wyoming inn slinging hash during college summers--which began her love of great Wyoming lodges as well as her appreciation of Western hospitality. She writes travel and lifestyle stories about Wyoming architecture, lodges, artists, and craftspeople for numerous publications and owns a public relations firm in Jackson Hole, where she lives with her family. Eliza Cross writes about cuisine, art, architecture, green living, and other lifestyle topics for numerous publications including Mountain Living, Natural Home and EcoStructure. The author of three books--including "Food Lovers' Guide to Colorado"--she often prepares and styles cuisine for photo shoots and teaches the occasional soup-making class. She lives in Centennial, Colorado.

Recreate recipes with Yellowstone: The Official Dutton Ranch Family Cookbook, featuring delicious dishes from the hit series as prepared by real-life chef and character “Gator.” Whether it’s a hearty breakfast of Rip’s Fry Bread with Scrambled Eggs (his favorite dish handed down by his mother), a quick week-night dinner with Beth’s Cheesy Hamburger Mac Casserole (no box needed), or a pick-me-up with Beth’s Vodka Smoothie (“two scoops of ice cream and three shots of vodka”), Yellowstone: The Official Dutton Ranch Family Cookbook compiles over 55 recipes inspired by and featured in the critically acclaimed hit series. Gabriel “Gator” Guilbeau—a real-life chef and the set caterer for Yellowstone and fan-favorite character on the show—shares his hearty and delicious recipes from the Dutton Ranch. Learn Gator’s secrets to making a perfectly barbecued pulled pork (a Bunkhouse staple), an enviable gumbo (a cast favorite), and flawless homestyle biscuits. Whether you're hosting a Yellowstone viewing party or serving up a comforting homestyle meal, wrangle up your ingredients and bring the exciting world of Yellowstone into your kitchen. 55 + RECIPES BY REAL-LIFE CHEF AND CHARACTER "GATOR": Includes more than 55 simple and delicious recipes by real-life chef and beloved character “Gator” of the hit series Yellowstone, compiled into one faux leather-bound edition. GEARED FOR ALL OCCASIONS AND SKILLS: Easy-to-follow recipes and everyday ingredients make Yellowstone: The Official Dutton Ranch Family Cookbook perfect for any occasion and skill level—whether a themed dinner party, viewing party, or weeknight meal. FULL-COLOR IMAGES THROUGHOUT: Beautiful, full-color photographs of the cast and Montana landscape complement the recipes, making it the perfect gift for every Yellowstone fan

“A showcase for Montana ingredients. There are hunter favorites such as elk and deer and some more rare delicacies like rattlesnake or beaver.” —Bozeman Daily Chronicle From mountain streams in the west to rolling prairies in the east, Montana’s habitats and natural resources offer an abundance of culinary possibilities. The mountains provide the necessities for a delightful elk tenderloin with huckleberry demi-glace, while the prairie contributes to rattlesnake cakes with roasted red pepper remoulade. And gardens and farms statewide produce the makings of Aunt Lois O’Toole’s rhubarb strawberry pie. Chef Barrie Boulds and author Jean Petersen present locally sourced epicurean dishes that exude Montanan charm. Historical context enhances seventy-five easy yet sophisticated recipes celebrating unique flavors and heritage—with forewords from Chef Eric Trager and Western Ag Reporter editor Linda Grosskopf. “With over seventy recipes melting with Montanan history, The Big Sky Bounty is sure to be a cookbook worth shelf space for every self-respecting western cook.” —Women Writing the West “[Recipes] range from the kind of soul food you might expect—like the Elk Chili and Native American Gaboo Boo Bread—to the finer Roasted Squab with Grapes . . . Although the book offers a strong nod to gourmet cooking, the recipes are not complicated, and the ingredients are honest and straightforward.” —Yellowstone Valley Woman