Author: Leslie Mansfield
Publisher: Ten Speed Press (2003)

 
Please Note: This popular title is out-of-stock and will not be back until 2012.

A delicious recipe for Wine-Glazed Sunchokes is on page 14. Along with the recipe is an illustration of the Jerusalem Artichoke and this journal entry, dated April 9, 1805 by Lewis:
       "When we halted for dinner the (Sacagawea) busied herself in serching for the wild artichokes which the mice collect and deposit in large hoards, this operation she performs by penetrating the earth with a sharp stick about some small collections of driftwood. her labour soon proves successful and she procures a good quantity of these roots."

From the Book Flap:
At the dawn of the 19th century, two young men led  brave crew of rugged souls across a trackless wilderness with little more than undaunted courage, indefeatiable determination, and the unwavering faith of their president. Their voyage of discovery took them over 7,600 miles in a little over two years - it is a feat that still staggers the imagination after 200 years.

 

Their heroic journey has been evocatively captured within the pages of The Lewis & Clark Cookbook. More than 100 recipes have been meticulously researched for authenticity. Each uses historically accurate ingredients and can trace its origins to recipes dating from the early days of the Republic. Exotic game and European deliciacies, from Bear to Blancmange, share the same table with homespun favorites, like Hushpuppies and Hermits. The sheer variety of foods that were available and dishes that were developed during late 18th and early 19th century America will delight and surprise historians and home chefs alike.

 

About the Author:
Leslie Mansfield is an accomplished chef and graduate of the acclaimed École de Gastronomie Française Ritz-Escoffier in Paris, graduating with honors in Cuisin and Patissereie. She is the author of 18 cookbooks, including the bestselling The Oregon Trail Cookbook.

 

Paperback. 224 pages.