The Lewis and Clark Cookbook: Historic Recipes from the Corps of Discovery and Jefferson's America

by Leslie Mansfield

Book Overview

Just in time for the 200th anniversary of the Lewis and Clark Expedition in 2003 comes Leslie Mansfield's LEWIS AND CLARK COOKBOOK. A unique record of culinary life in 18th- and early 19th-century... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1587611473
• ISBN13: 9781587611476
• Release Date: November 2002
• Publisher: Celestial Arts
• Length: 157 Pages
• Weight: 1.20 lbs.
• Dimensions: 0.7" x 7.5" x 9.1"

Customer Reviews

Fabulous Recipes

The recipes in this book are excellent. Every one better than the next. The venison and buffalo recipes are standouts. With all their hardships, Lewis & Clark seem to have been eating gourmet meals, and probably didn't know it. I would recommend this book to anyone with a sense of adventure.

Delicious recipes you would expect from an excellent restaurant

My husband and I love this cookbook. It's our go-to book for really delicious fare. We make some of the recipes for weekday meals, though most we cook on the weekend (they require a little more effort than typical throw-it-together meals). I highly recommend this book for entertaining, especially small dinner parties. The quality of the dishes approaches that of a fine restaurant, so your guests will be wowed and all palates will be happy. The recipes are also perfect for creating conversation at the dinner table, since the book is filled with L & C lore. Your guests will no doubt rave about the recipes, and the book is so pretty you can pull it out and show it off! The pages are filled with period engravings and pictures of the flora and fauna that are featured in the food. At the bottom of each recipe page is a quote from the L & C journals, in a font adapted from Thomas Jefferson's own handwriting. Our favorite recipe by far is the Buffalo and Forest Mushroom Shepherd's Pie. The seasonings are perfect, and I'm salivating thinking about it right now. We've also tried the mouthwatering Cherry-filled Butter Cookies, delicious Cream of Tomato Soup, Venison Shanks Braised with Fennel and Onions, Rice Pilaf, Smoked Salmon and Corn Chowder, Cornmeal-Crusted Catfish, Goose and Mushroom Soup with Dumplings, and Pork/Apples/Prune Stew. I also have Chocolate Pots de Creme chilling in the refrigerator right now! The author of this book really knows what she's doing. I think the only drawback to the cookbook (though this is minor) is that it doesn't stay open while you're cooking. Other than that, you won't be disappointed. Bon Appetit!

Best Cookbook Ever!!!

This is the most awesome of cookbooks! I love the recipes and really recommend the Maple Glazed Salmon, Buffalo Meatloaf, Spoonbread, and Pumpkin Pecan Loaf! I love cooking and always look for unusual cookbooks and this one is my favorite of more than 200 hundred that I own. I've given this cookbook as gifts to over 30 family and friends. Thanks to Leslie Mansfield for an outstanding cookbook!!!!!

Lewis and Clark Lovers be aware

This is THE L & C cookbook. Took a course on L & C where at end of term, we had to do a project. One group cooked various foods using this book. HUGE hit with class. Granted some recipes are from Jeffersonian VA to make a book (hey he sponsored it as well as being in the right era) but all are authentic and ones tested so far were quite tasty.

Well worth waiting for!

I also am a big Lewis and Clark buff; in addition, an avid cook, with my own cookbook. This book finally came out several months after it was supposed to, but it was worth the wait!Most cookbooks, even the ones that sound like they should have exotic recipes, have the same old stuff, based on boring ingredients that produce ho-hum meals. Not this book! The author clearly knows about good food, and the recipes are a breath of fresh air. They're not terribly hard to make, either.Visiting my folks over Christmas, the whole family decided to have a Lewis+Clark dinner, just for fun. Everyone helped, and we had: Parsnip Fritters, Sweet and Sour Red Cabbage, Shrimp Bisque, and since we couldn't decide between the Rack of Venison with Rosemary-Dijon Crust and Roast Duck with Blackberry Sauce, we had both of them! For dessert, it was Mocha Creme Pie. All were outstanding. This book is a class act; I just wish there were a hardcover version.