In Don’s Montana Kitchen: Gluten-Free and Dairy-Free Gourmet Cooking from the Edge of the Wilderness

Outdoorsman and former chef Doig didn’t let his gluten and dairy sensitivities get in the way of enjoying a varied diet, as evidenced in this unique collection of recipes for hunters and fishermen with dietary restrictions. Realizing that coconut oil could work as a stand-in for butter was a “major breakthrough” for him, and he uses it to prepare everything from an End of Winter Curry, made with potatoes and carrots, to gingered trout filets with cashews, with flavors that complement the specific coconut essence, to riffs that stretch its versatility, such as venison heart pate, braised mushrooms, coconut huckleberry hollandaise sauce, and rosemary honey chicken (which might raise more eyebrows than forks). Those who can’t get enough coconut will find plenty more applications for the ingredient, as will readers with easy access to wild fish and fresh game. Grouse, venison, and duck make up the bulk of the meat dishes, but readers with extra porcupine, raccoon, squirrel, or woodchuck meat in the fridge will appreciate the inclusion of Doig’s Backwoods Critter Ragout. This is a sound cookbook, though for a specific audience. (BookLife)