Eugenia Bone was perfectly happy with her life as a New York
City food writer, but she knew that her husband, a transplanted
westerner, was filled with a discontent he couldn''t explain. So
when he returned from a fishing trip in the Rockies one day and
announced that he wanted to buy a forty-five-acre ranch in
Crawford, Colorado population 255, she reluctantly said yes. Then
she loaded imported pasta, artichokes in oil, and cured Italian
salami into her duffle bag and headed west with her two young
children. At Mesa''s Edge is the witty, often moving story of ranch
restoration and of struggles with defiant skunks, barbed wire,
marauding cows, and loneliness. Eugenia learns to garden in the
drought, to fly-fish, and to forage. In the process, she discovers
the bounty of the region. She fries zucchini flowers in batter and
dips them in cilantro-flavored mayonnaise, grills flavorful T-bones
from the local ranchers'' grass-fed beef, pan-fries trout, fills
crepes with wild mushrooms, and makes cherry pies with thick,
sugary crusts. Gradually, she begins to adjust to the rhythms of
the land. Partly a memoir, partly a cookbook with 150 appealing
recipes, At Mesa''s Edge is a transporting tale of rejuvenation, a
celebration of everything local, and a reminder that the best food
is to be found in our own back yards.
關於作者：
Eugenia Bone is a contributor for Houghton Mifflin Company
titles including: ''At Mesa''s Edge''
目錄：
I. At Mesa''s Edge Introduction: The North Fork Valley
1. Thistles and Cockleburs
2. The Logic of Water
3. Visitors
4. Vermin and Critters
5. Local Characters
6. Roundup
7. Rods and Reels
8. Gardens on the Mesa
9. Bearing Fruit
10. At Mesa''s Edge
II. The Recipes Appetizers
Soups
Vegetables
Pasta
Main Dishes
Game
Breakfast and Brunch
Desserts 263 Canning and Preserving
High-Altitude Conversions
Sources: A Selection of Local Producers
Index
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