Book | Foraging in Oklahoma
• Print Length: 133 Pages
• Author: Chef Andrew Black
• Editor: Steve Lackmeyer
• Photographer: J.D. Merryweather
When Andrew Black arrived in OKC as the Executive Chef of the Skirvin Hotel, he immediately began to explore local sources for fresh ingredients.
This book is the story of a series of trips he took to visit farms, ranches, and bakeries in search of the best locally produced foods for his kitchen.
Along the way, he met a fascinating group of farmers and gardeners that have become his friends.
This book also contains many personal recipes of Chef Black.
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Book | Plenty Cookbook
• Soft-Touch Hardcover Format
• 120 Vegetarian Recipes
• 288 Pages
• 8 x 1.5 x 11 inches$35.00
Gigi's Jelly | Large
• Handmade in Noble, Oklahoma
• Farm to table for over 30 years
• Small batch
• Net wt 9oz$7.99
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Worcestershire Sauce | Col Pabst | 8 oz
• All natural ingredients
• Small batch
• Made in Milwaukee, WI, USA
• 8 fl oz$13.50
Book | Tables & Spreads
• Format: Hardcover
• Pages: 288
• Printed on FSC paper
• Vegetable based inks$27.95
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Book | Oklahoma Back Road Restaurant Recipes
• Trade Paperback
• Full color
• 256 pages
• 7 x 9 in$18.95
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Book | How to Win A Cowboy's Heart Cookbook
• Dimensions: 5.5 x 8.4 inches
• Spiral-bound
• 112 pages
• Printed on FSC®-MIX paper w/ soy inks$12.99
Book | Just Married: A Cookbook for Newlyweds
• Format: Hardcover
• Pages: 272
• Size: 8-1/2 X 10 V
• Printed on FSC®-MIX paper w/ soy inks$35.00
