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The Tombstone Cookbook

Recipes and Lore from the Town Too Tough to Die
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Tombstone was one of the last great boomtowns of the Old West-a small city that grew up overnight and has a larger-than-life presence in the mythology of the frontier. In its heyday it was full of saloons, dance halls, and fancy eateries, a cosmopolitan oasis in territorial Arizona. Packed with recipes inspired by and updated from the history of Tombstone and history and lore from the region, historic photos, and food photography.
Sherry Monahan is Past President of Western Writers of America, and holds memberships in the James Beard Foundation, Women Writing the West, the Author's Guild, National Genealogical Society, and the Association of Professional Genealogists. She has her own column in and is a contributing editor for True West magazine. Other publications include Mrs. Earp: The Wives & Lovers of the Earp Brothers; Frontier Fare; Tinsel, Tumbleweeds, and Star-Spangled Celebrations; and The Golden Elixir of the West.
"Part of the allure of Tombstone is wishing you could somehow travel back in time to live in a place where history, adventure and legend all come together. Though time travel remains impossible, thanks to Sherry Monahan and this wonderful cookbook/time warp, you can now dine in the tradition of Wyatt, Doc, and the rest of those beloved Tombstone icons. Bon Appetit, and save me a slice of that baked oyster pie if Ike Clanton hasn't already gobbled up every succulent bite."--Jeff Guinn, New York Times bestselling author of The Last Gunfight: The Real Story of the Shootout at the O.K. Corral--And How It Changed the American West
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