Western National Parks’ Lodges Cookbook
by Kathleen Bryant
Published by Northland Publishing(to come)
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Reviewed by Gerry Hartsoe
Not being one to usually read cookbooks from cover to cover, I found Kathleen Bryant’s book Western National Parks’ Lodges Cookbook to be filled with glorious pictures, unusual facts and unique recipes.
From the early days of the railroad, the western states became a place to visit but most did not want the rough-and-tumble type of travel associated with the Wild West. As the railroad grew, so did the numbers of people that wanted to see the west. With the conservation movement being promoted by nature writes like John Muir and Mary Austen, large tracks of scenic land was being set aside. It became imperative to have places to house the travelers, so many small log cabin type hotels were built in the various locations. The first park established was Yellowstone in 1872 and in 1916 the park service was enacted and the era of the park lodges began.
Western National Parks’ Lodges Cookbook is filled with the history of ten National park lodges, with photos and some of the famous chef’s culinary delights. The history and the photos were very interesting and many of the recipes were tasty. I especially liked the dessert from the Jackson Lake Lodge at Grand Teton. Bailey’s and Blueberry Pot de Crème with Kahlua Crème Anglaise. It was simple to make and my guests loved it.
There are other simple recipes like the Pasta Sublime from the Grand Canyon Lodge and some very unusual recipes like Rattlesnake Empanadas from Death Valleys Furnace Creek Inn, and Moose Drool Buffalo Strip steak from Glacier National Parks Glacier Hall. I must admit I did not try the last two but I would love to try them if only I could find the special ingredients.
I enjoyed this cookbook and lazed away a summer afternoon learning about the history–and planning which of the recipes to try next.
Armchair Interviews says: A wonderful book that gives you spectacular scenery, food and history can’t go wrong.