(The) Food Journal of Lewis & Clark : Recipes for an Expedition
by Mary Gunderson
This is the book that transports you, one bite at a time, across North America on the journey of a lifetime. In this Official Cookbook of the National Council Lewis and Clark Bicentennial, Author Mary Gunderson tells the story of the Expedition through the food that fueled the travelers. You'll find the explorers' own words along with more than 80 authentic recipes and commentary that's entertaining, engrossing, and informative. In addition, "The Food Journal" offers fascinating maps and illustrations and lists food and garden mail-order sources.
Named the Official Cookbook for the National Council of Lewis & Clark Bicentennial, the author states, "History is as close as a bite of buffalo jerky or a taste of hominy." This attractive, well-indexed book with deckle-edged pages, helpful maps and pleasing sketches, contains over 80 authentic recipes faithfully tested and re-created for today's kitchens. Gunderson includes a generous bibliography, suggested further reading suggestions and a handy, educational website list. In her Mail-Order Sources section, she lists mail order sources for preparing her updated recipes.
Marty Martindale, Largo, Florida
On the 4th of July, while the rest of the nation grilled hot dogs, I sat down to finally read my copy of The Food Journal of Lewis and Clark. The saliva started to flow, from page after page of Ms. Gunderson's creative, while authentic, recipes for foods served during the expedition. The author has thoroughly researched the history of the expedition, the ingredients available in the 1800's in the regions of the journey, and the taste preferences of those who traveled together. I found the historical tidbits delightful enough to read out loud to my husband. Now I know why my niece, who homeschools in North Carolina, likes to use Ms. Gunderson's books to teach history to her children!
While reading the cookbook cover to cover (I couldn't put it down!),I found a recipe for New Potatoes with Hazelnuts and Fennel. The simplicity and possibility of good taste in that dish compelled me off to the kitchen, on a holiday, to test it. It bailed out my 4th of July menu!
A reader from Minneapolis, MN