Open Range

Steaks, Chops & More from Big Sky Country

by Jay Bentley and Patrick Dillon

Hardcover, 271 pages, Perseus Books Group, List Price: $32.50 | purchase

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Title
Open Range
Subtitle
Steaks, Chops & More from Big Sky Country
Author
Jay Bentley and Patrick Dillon

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Book Summary

Shares recipes for entrees, appetizers, desserts, and side dishes, including spicy meatloaf, Asian beef and sesame salad, and Snickers pie.

NPR stories about Open Range

Chef Jay Bentley makes his pork schnitzel with panko instead of the more traditional bread crumbs. He gets his pork from growers who raise heritage-style pigs that are allowed to forage outside. Courtesy of Jay Bentley hide caption

itoggle caption Courtesy of Jay Bentley

Jay Bentley's technique for Cast Iron Roasted Half Chicken involves cooking a whole chicken between two very hot and heavy pans. Courtesy of Lynn Donaldson hide caption

itoggle caption Courtesy of Lynn Donaldson