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Book Description: Gold Rush Grub weaves a tale of what the food was really like for intrepid dreamers like Wyatt Earp and Jack London in the gold fields of California, the Klondike, and Alaska. Chandonnet tells us how to roast a bear and stew a porcupine and gives us tempting recipes like corn meal-dusted trout with potato, apple, and onion hash that you¹ll want to cook tonight. ‹Amelia Saltsman, California food writer and television host 'A unique look at Œthe last great adventure.¹' ‹Bruce Merrell, Anchorage Municipal Libraries Ann Chandonnet brings us a rollicking history of gold rush food complete with hearty recipes ranging from sourdough flapjacks to stewed porcupine. From miners¹ meals and home remedies to holiday fare, beverages, and housekeeping, Gold Rush Grub follows the trail of stampeders from Sutter¹s Mill in California to Alaska and the Klondike. The first food history of its kind, Gold Rush Grub presents a panoramic view of an exciting period in American history. The grub that stampeders ate was affected by everything from arctic weather to Pacific Coast agriculture and Midwest meat packing. For those who struck it rich, there were oysters, ice cream, and cognac. The less fortunate had to make due with beans and nettle soup. Readers with an adventurous palate can experiment with recipes for scalloped grayling and caribou scrapple. Those who prefer to leave the porcupines and bears in peace will enjoy the engaging prose and historic photographs. Gold Rush Grub will appeal to general readers, cookbook aficionados, and anyone who loves a good meal and a great story.

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