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A Montana Table
Recipes from Chico Hot Springs Resort
By Seabring Davis
ISBN: 0762725702
Publisher: ThreeForks
Format: Hardcover
List price: $22.95 
Type: Restaurant/Chef; Regional: Montana
Sample recipe: Caramel Rolls
Intended audience: novice advanced beginner good home cook gourmet professional
Apparent goal: stocking stuffer sampler comprehensive coffee-table Biblical stature
Competition: outclassed follower in the pack strong challenger likely champ
Variety: too little too much unusual nice mix just right
# of recipes: <50 <100 <200 <300 ≥300
Practical recipes: <20% <40% <60% <80% ≥80%
# of ingredients: ≤4 ≤7 ≤10 ≤12 >12
Ingredient hunt: 7-Eleven airfare required online pantry supermarket
Recipe complexity: too hard simple medium challenging professional
Instructions: inadequate verbose bare-bones full-figured educational
Time conscious: unconscious outright lies white lies realistic honorable
Cooking time: weekend project takes all day takes time ≥30 minutes <30 minutes
Added info: zip overwhelming scant balanced generous
Photos/drawings: none distracting decorative instructive glorious
Recipe results: ≤dorm food casual food family meals fancy food fit for royalty
Nutritional info: none overwhelming hit or miss adequate comprehensive
Format/Ease of Use
Layout: ugh cluttered fine considerate work of art
Legibility: unpleasant challenging tolerable clear brilliant
Production quality: cheesy dubious years of service gift quality stunning
Page numbers: non-existent hard-to-find spotty sufficient every page
Table of contents: AWOL frustrating passable useful excellent
Index quality: none tragic adequate good a treasure
Page flipping: upsetting tedious acceptable rare never
Writer: beginner food writer writing cook personality auteur
Cook: unknown self-taught chef teacher celebrity
Fulfills ambitions: falls short almost there satisfactory exceeds home run
Flavor delivered: sad inconsistent tasty delicious exceptional
Overall tone: sterile trying too hard straightforward best friend mom
Value: ouch! a little pricey worth splurging on the money a deal
Overall rating: skip it good very good great Ochef Top 100

Comments: A little bit of an unusual book, but then finding a very upscale restaurant in a 100-year-old resort in the wilds of Montana might strike some as unusual. Probably best to say the book is a good reflection of the kitchen at Chico Hot Springs Resort.

Sections include breakfasts, appetizers, main courses, and desserts, as well as a chapter on salads and other vegetable dishes grown in the resort's hot-springs-heated, year-round greenhouse. Additionally, there are three lavish menus – an "extravagant" picnic, a wine-cellar dinner, and a western barbecue, with multiple courses, full recipes, and lists of everything you could possibly need for an out-of-dining-room feast. A final chapter includes recipes for stocks, sauces, and vinaigrettes needed to complete other recipes in the book.

The recipes on the whole look very good, and it is clear a lot of work went into translating them from chef's recipes to make-at-home recipes. Some (Beef Wellington, Duck L'Orange (sic)) are a little old fashioned. Others caused even us to raise our eyebrows at their disregard for Nutritional Correctness (a baked brie sitting in a pool of Hollandaise Sauce, a bread pudding with half a cup of heavy cream per serving). Nonetheless, there is a nice mix of traditional and new restaurant dishes that confident cooks may want to add to their repertoires.


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