Informazioni sul libro
This cookbook was the result of doing something really crazy, opening a restaurant out in the Boonies of the foothills of Missouri's Ozarks. I brought my training and cooking experiences from California, to a gravel road that ended at the Dillard Mill State Historic Site, a picturesque red grist mill and park. A quarter of a mile from there, we started The Traveler's Table, and had nine years of good food, rural experiences and challenges. From pulled pork, steaks and burgers, to Banh Mi Sandwiches, Penne Pasta with Gorgonzola sauce, grilled apple rings and toasted walnuts, we covered a wide range out in the "middle of nowhere". Now I am sharing those years of recipes and adventures with you!