This mouthwatering cookbook includes 100 recipes inspired by the lodges, restaurants, and ingredients of America’s 63 national parks, from Acadia’s famous popover and the Grand Canyon’s elk Bolognese to a huckleberry Arnold Palmer inspired by Glacier and Shenandoah’s beloved mile-high blackberry ice cream pie. Bring your food memories home from your next vacation with 100 authentic recipes of beloved dishes served throughout all 63 national parks of the United States. This mouthwatering collection from National Geographic is inspired by the concession stands, beloved lodges, and mom-and-pop favorites throughout the park system--many of which are just as historic as the parks themselves. From classic dishes such as Shenandoah’s Mile-High Blackberry Ice Cream Pie to celebrated ingredients grown in and around the parks (think all things huckleberry in Yellowstone), each recipe pays homage to the parks'' unique nature and beauty. Fascinating historical details and behind-the-scenes insights offer a glimpse at the heritage of each dish and the parks themselves, while stunning photographs bring the recipes to life. From Acadia National Park’s historic popovers--first served in the 1890s--to Grand Teton’s comforting wild game chili, this timeless collection tells the story of the National Parks one mouthwatering bite after another. Other recipes include: ...and more! You’ll be craving your next trip to the parks once this cookbook is in your kitchen.

Autorentext

Nina Elder and Melissa Knific

Klappentext

**Find 100 recipes inspired by the lodges, restaurants, and ingredients of America’s 63 national parks in this delicious and easy-to-use cookbook.

From Acadia National Park’s historic popovers—first served in the 1890s—to Grand Teton’s comforting chili, this collection tells the story of the National Parks one bite after another.**

Bring the great outdoors home with 100 dishes inspired by the beloved lodges, fare, and mom-and-pop favorites throughout the National Park System.

Filled with fascinating historical details offer a glimpse at the heritage of each dish and the parks themselves, you'll findclassic dishes such as Shenandoah’s Mile-High Blackberry Ice Cream Pie to celebrated ingredients grown in and around the parks (think all things huckleberry in Glacier), each recipe pays homage to the parks' unique nature, beauty, and culinary history. Other recipes include:

• Great Basin’s breakfast burritos
• Cuyahoga Valley’s Trapp Family roasted chicken
• Olympic’s clam chowder
• Zion’s Navajo tacos
• Death Valley’s freshly baked date-nut bread
• The Badlands' griddled squash salad
• Grand Canyon’s blue corn pancakes
• Hot Spring’s beer cheese dip and smash burgers
• Saguaro’s Sonoran hot dogs
  ...and more! 

You’ll be craving your next trip to the parks once this cookbook is in your kitchen.