Shinin' Times at The Fort:
Stories,recipes and celebrations at the landmark Colorado restaurant
Holly Arnold Kinney
Part memoir, part cookbook with beautiful photography from Award winning photographer, Lois Ellen Frank, author Holly Kinney lovingly tells the stories behind the recipes that have long been favorites at the world renowned restaurant, The Fort, which was also her family's home. Historic recipes with a modern twist from rattlesnake to how to cook buffalo and game, to luscious desserts is a must for gift giving!
Reviews for the book include: Mimi Sheraton, Contributor to the New York Times, Vanity Fair and Time magazine: "This gorgeous book with its tempting, do-able recipes and almost edible photographs is a fitting tribute to The Fort, an American treasure. It amply reflects the high quality and festivities guests enjoy at this truly unique restaurant that celebrates our historic Western Kitchen with lusty, delectable and underrepresented fare."
Steve Raichlen, Author of Planet BBQ and host of Primal Grill on PBS: "The Fort is a living legend , not to mention an important piece of Americana and one of the best places to experience authentic Western cooking. The roasted buffalo marrow bones alone are worth the journey."
Barbara Kafka, Author of Vegetable Love: "It is with great pleasure that I recommend the new cookbook, Shining Times at The Fort. It is a worthy next chapter in the story of this remarkable Colorado restaurant and the family who formed it and continues to run it. The recipes are clear and give a grand taste of the West and Southwest. Eat hearty, and go to the restaurant if you are nearby. Not incidentally there are beautiful photographs."
Lidia Bastianich, Restaurateur and author of Lidia Cooks from the heart of Italy and Lidia's Italy, among others: "The Fort is where I had my first tastings of authentic Western food. Holly Arnold extended the invitation to me, which came along with extraordinary hospitality and food. I am delighted that these same sentiments and delicious recipes, such as the roasted buffalo bone marrow bones, are captured by Arnold in her first cookbook, Shinin Times at the Fort."
Amanda Faison- Food editor of 5280: Denver's Magazine: "Shinin Times at The Fort is an impressive work that blends recipes that read like edible history lessons, heart-felt stories, and vivid photography. As a whole, the book beautifully represents The Fort's significance in our Western History."