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Foraging in Oklahoma: Tales and Recipes from the Open Road

Foraging in Oklahoma: Tales and Recipes from the Open Road

$24.95

This book is the story of Andrew Black, Executive Chef at the Skirvin Hilton in Oklahoma City and the trips he took to visit farms, ranches and bakeries in search of the best locally produced foods for his kitchens and of the fascinating group of farmers and gardeners that have become his friends. As told to Steve Lackmeyer, enriched by JD Merryweather's photographs and Andrew's personal recipes, the book should have great appeal to the rapidly expanding local foods community in Oklahoma as well as those who relish the diversity of our state or simply enjoy good food lovingly grown and honestly prepared.

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