Cowgirls Cook for the Great Outdoors: More than 90 Delicious Recipes for Picnics, Potlucks, and Pack Lunches

Stanford (The Cowgirl’s Cookbook) and her culinary instructor sister, Johnson, share a mixed bag of recipes inspired by the American West in this wholehearted yet poorly written collection. Some palatable dishes—which thoughtfully provide both indoor and outdoor cooking instructions—include cornmeal and banana tacos with honey-infused yogurt, and a simple yet satisfying recipe for Dutch oven nachos. Unfortunately, other creations, such as Rod’s Lunch (a sandwich of yellow mustard, brown sugar, and spam) and wild ice cream (a mixture of seasoned milk and snow), often miss the mark or share factually incorrect information—they erroneously claim “frittata” is the Spanish word for omelet (it’s Italian). Likewise, while fascinating historical context and cowgirl trivia (rodeo performer Bonnie McCarroll “performed before kings, queens, and President Calvin Coolidge”) are included, they aren’t always accurate (though the authors assert pioneer photographer Evelyn Cameron “never wore a hat,” a quick Google search reveals the contrary). Throughout, Stanford and Johnson list valuable tips for storing food safely and packing essentials when horse camping (they advise not to fill saddlebags with more than three pounds on each side “because the saddlebags sit right over the horse’s kidneys”). Despite this being a clear labor of love, there are better western-themed cookbooks. (May)