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American Western Cooking: From the Roaring Fork and Renegade Canteen [Paperback]

Robert McGrath , Mary Herrmann , Michael Mertz


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Book Description

April 16 2012

The 2001 winner of the James Beard Foundation's award for Best Chef in America: Southwest, renowned executive chef Robert McGrath here collects his best recipes from the two Scottsdale, Arizona restaurants that have defined contemporary American western cooking. You'll find recipes for such luscious treasures as Indian Flatbread, Spinach Enchiladas, Pan Roasted Beef Filet in Coffee, and Chocolate Bread Pudding with Whiskey Sauce. As a special bonus, former Roaring Fork bartender and cellar master Dan Rutland teams up with McGrath to impart his secrets to the art of the cocktail. And because much western cooking is done over the campfire rather than the Jenn-air, McGrath also includes a chapter on cooking outdoors with cast iron!


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Review

You've got to love a chef like Robert McGrath, who mixes high and low, uptown and down-home, old and new with casual flair and unflagging energy—just like the American West... (Colman Andrews Saveur )

...mouth watering recipes. His new, very personal book is sure to become the comprehensive cookbook for those wishing to add a Western repertoire to their cooking skills. (Daniel Boulud, The James Beard Foundation's Best Chef in America—New York )

About the Author

The current chef at Renegade Canteen, Robert McGrath is the former executive chef and owner of the Roaring Fork Restaurant. Educated at the Culinary Institute of America, Hyde Park and Le Cordon Bleu in Paris, France, Chef McGrath and his restaurants have been winning awards since 1985. He lives in Scottsdale, Arizona.

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