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Cooking at the Ranch

Fine Cooking Issue 65
Photo: Scott Phillips
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Part memoir, part cookbook, At Mesa’s Edge (Houghton Mifflin, $24), by Eugenia Bone, is the story of a New York food writer who reluctantly heads west with her family to restore a dilapidated Colorado ranch. As the author throws herself into gardening, foraging, fly-fishing, big-game hunting, and—of course—cooking, she gradually connects with the land. And she evokes its flavors in a unique collection of recipes, inspired by her neighbors’ free-range beef and lamb, a local orchard’s profusion of stone fruits, and the bountiful garden in her own yard.


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