Loading edition detail...
Preparing this view.
Join BookitisSave favorites, build lists, and follow creators.
Preparing this view.
Jay Bentley, Patrick Dillon
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 |
|---|---|
| Search language | simple |
| ISBN_13 | 978-0-762-44706-0 primary |
Publication-specific alternatives linked to the same work.