Nebraska Pioneer Cookbook

Publisher Marketing: Pemmican and pickled plums, sauerkraut and salmi of quail, Swedish flatbread and Bohemian kolaches and Danish meat roll, dishes familiar and foods exotic-you'll find them in this cook's tour of the state from Lewis and Clark to the Age of Elegance, for in its cuisine as in its weather Nebraska is a land of variety and extremes. Interspersed with the recipes are descriptions of food preparation and fare which tell us much about how our forebears lived-industriously, ingeniously, and sometimes very well. Although many of the recipes could not be duplicated in today's kitchens, there is plenty here to challenge and stimulate amateur and professional chefs-and plenty of food for thought for social historians. Kay Graber is managing editor emeritus of the University of Nebraska Press. Publisher Marketing: Offers recipes for pemmican and pickled plums, sauerkraut and salmi of quail, Swedish flatbread and Bohemian kolaches and Danish meat roll.

Contributor Bio:  Graber, Kay Kay Graber, editor emeritus at the University of Nebraska Press, has edited and provided a new introduction for this eyewitness account of the celebrated court case. She is also editor of "Sister to the Sioux" (Nebraska 1978).