Tietje, Ute Cowboy- und Ranchküche des mittleren Südwestens

Cowboy, ranch and chuck wagon cooking has many facets, depending on where, when and for whom each dish was prepared. Except on certain occasions, when the dishes were sometimes quite labour-intensive and time-consuming, uncomplicated cuisine adapted to everyday life predominated. The recipes, most of which are more than 100 years old, were passed on to their descendants by cowboys, ranch cooks, rancher's wives and the first restaurant owners of the time.

They still like to prepare their meals according to them today, as they are superior in taste to ready-made products due to the fresh ingredients and the lack of artificial additives. Not only at home, but especially during the very popular shorter or longer stays in the great outdoors. The cookbook is a culinary journey into the past of Texas, Oklahoma and New Mexico, whose histories and settlements were very different. The recipes are occasionally supplemented by little stories of their origins and are sometimes accompanied by historical photos from the 19th century that give insights into life at that time. The author has been travelling the mid-southwest of the USA since 1991, as well as many other states. On these journeys she has been a guest on both large and small ranches and enjoyed the hospitality and warmth of many other people who were happy to pass on their old family recipes, often telling the story of their ancestors.