Cowboy Cooking Book

Discusses the everyday life, cooking methods, and common foods of cowboys who moved cattle across the American West in the late nineteenth century. Includes recipes.

Children's Literature

This useful supplement to the social studies curriculum discusses the everyday life of cowboys who worked the cattle along five great north/south trails in the late 1800s, particularly food preparation and the chuckwagon cooking methods with a dutch oven over an open fire. Text, maps, drawings, and photographs illuminate the era. But the real advantage of the book is the nine recipes for typical (and starchy) foods presented in easy-to-follow directions, with modern ingredients and practices for cooking in a full-scale kitchen. Measurements are given in English and metric systems. Some recipes include two-day directions for sourdough biscuits, corn dodgers (fried mush), beef chili (no beans), refried beans, gingersnaps, and peach pie. A glossary is followed by six sources for learning more, places to write and visit, Internet sites, plus an index. All in all, a good addition to augment curriculum or introduce children to the era. Part of the "Exploring History through Simple Recipes" series. 2000, Blue Earth Books/Capstone Press, $22.60. Ages 8 to 12. Reviewer: Susan Hepler