THE ZANE GREY COOKBOOK by George & Barbara Reiger

THE ZANE GREY COOKBOOK

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KIRKUS REVIEW

History doesn't record whether Zane Grey ever broiled a bear steak, but no matter. This is campsite cookery at its most picturesque, for the bone-weary but soul-satisfied hunter who has just bagged a passel of rabbits, some wild quail, an elk, and a moose. Good idea, you say? Yup. And the Reigers tender generally sound advice on selecting a campsite and packing cooking gear--even though it's unlikely that ZG's supplies included a Styrofoam ice chest. Now as to the grub: grilled tomatoes, baked beans with molasses, mouth-watering mallard duck in currant sauce. But look out! Before you can savor elk heart pie, venison roast, or buffalo burgers, your game must be skinned, disemboweled, carved up. . . . The Reigers somehow skip right over these rather unsavory procedures. Snippets of ZG's writing may take your mind off it.

Pub Date: Oct. 29th, 1976
Publisher: Prentice-Hall