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Jay Bentley
Blend together a mix of Italian, German, French, and Cajun traditions, with meat of all kinds--from chicken, fish, beef, and pork to bison, venison, wild goose, partridge, and elk--then sear it, grill it, roast it, braise it, or bake it for traditional and contemporary Montana chuck wagon cuisine--
| Publisher | Running Press |
|---|---|
| Pages | 271 |
| Search language | simple |
| ISBN_10 | 0-762-44153-4 primary |
| ISBN_13 | 978-0-762-44153-2 primary |
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