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Cooking on the Lewis and Clark Expedition

Author: Mary Gunderson
Publisher: Mankato, Minn. : Blue Earth Books, ©2000.
Series: Exploring history through simple recipes.
Edition/Format:   Print book : Juvenile audience : English
Database:WorldCat
Summary:
Synopsis: Discusses the everyday life, cooking methods, and foods eaten on the journey of Meriwether Lewis and William Clark up the Missouri River to the Pacific as they charted the vast territory of the Louisiana Purchase. Includes recipes.
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Genre/Form: History
Juvenile works
Juvenile literature
Material Type: Juvenile audience
Document Type: Book
All Authors / Contributors: Mary Gunderson
ISBN: 0736803548 9780736803540
OCLC Number: 41039881
Description: 32 pages : illustrations (some color), color map ; 21 x 26 cm.
Contents: Cooking Help --
Metric conversion guide --
Kitchen safety --
Cooking equipment --
Lewis and Clark expedition --
Planning for the expedition --
Recipes --
Hominy and bacon --
First days on the lower Missouri River --
Pan-fried catfish --
Buffalo and the middle Missouri River --
Buffalo or beef jerky --
Fort Mandan --
Cherry sauce --
Sacagawea and her family --
Roasted Jerusalem artichokes --
Upper Missouri River and into the mountains --
Corn and beans with sunflower nuts --
Crossing the Bitterroot Range --
Smoked salmon soup --
Fort Clatsop near the Pacific Ocean --
Simple meat soup --
References --
Words to know --
To learn more --
Places to write and visit --
Internet sites --
Index.
Series Title: Exploring history through simple recipes.
Responsibility: by Mary Gunderson.

Abstract:

Synopsis: Discusses the everyday life, cooking methods, and foods eaten on the journey of Meriwether Lewis and William Clark up the Missouri River to the Pacific as they charted the vast territory of the Louisiana Purchase. Includes recipes.

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