The Lewis & Clark Cookbook
Historic Recipes from the Corps of Discovery & Jefferson’s America
By: Leslie Mansfield
Published by: Ten Speed Press

Join author Leslie Mansfield on her journey through the Lewis and Clark age as she marries up well researched historical documents with authentic early American recipes used on those well traveled trails . This is the true American Cuisine. Our familiar stews, puddings, breads, and side dishes are all here. Leslie does an excellent job in documenting their historical accurateness, then testing them and modifying them for today’s kitchen.

Texas Cowboy Cooking
By Tom Perini
Published by: Comanche Moon Publishing

Renowned chef Tom Perini gives you an excellent background as to the meaning of Cowboy, and what it meant to be one in the early Texas cattle drive days. If you want to make the kind of food that has given Tom Perini his reputation, it’s all here in this book - live fire techniques, secret rub recipes, and a wealth of side dishes that has made Perini Ranch a destination in one of the hardest to find restaurants in Texas (for non-Texans, of course - everyone else can get there blindfolded!)

Chef Paul Prudhomme’s Louisiana Tastes
By: Paul Prudhomme
Published by: William Morrow

Paul Prudhomme has often been referred to as the master of taste, and this book will show you why. Although the subject matter is Louisianna Cuisine, the breakdown of information offered through Paul’s text is the most striking. A manufacturer of his own line of spice blends, he generously shares all the spice recipes you need to become master in your own kitchen. As usual, it is done with painstaking precision, and a hope that you will use these recipes to bring your family around the kitchen table and share love, as well as taste.

Matt Makes a Run for the Border
By: Matt Martinez and Steve Pate
Published by: Lebhar-Friedman

Fourth Generation Tex Mex Chef Matt Martinez gives you stories to eat by, as he shares his early wild days with this wide range of his most tried and true recipes. From wild rice to pork chile, it’s all here, and all you have to do is follow these easy to understand recipes. Many of these recipes may sound familiar to you, but until you try Matt’s “secrets”, you won’t be able to give it that extra added something!