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Tombstone Cookbook: Recipes and Lore from the Town Too Tough to Die
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. The Tombstone Cookbook is packed with more than 120 recipes inspired by Tombstone's historic eateries and adapted for the modern home cook. Readers will also enjoy learning more about the region's history and lore through sidebars and historic photos.
198 pages, Kindle Edition
Published February 1, 2022
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About the author
Sherry Monahan
31 books35 followersSherry Monahan a.k.a. S.A. Monahan
Sherry became enchanted with food at a young age. Her paternal grandfather was cook at a lumber camp and her father and aunts and uncles loved to cook. She studied Home Economics in middle school and fell in love. When her modeling career didn’t take off, she turned back to cooking and studied restaurant management. She didn’t want to spend 100-120 hours per week in the kitchen, so she fuels her food passion by writing about it. She also has a love of good wine, some beer, and cocktails. She enjoys visiting wineries and distilleries and discovering new labels. Her creative cooking skills produce some tasty meals, but it also lends itself to mixing drinks. She loves trying old classics and concocting new ones.
She began her writing career when she combined her passion for food, travel, and history. She penned her first book, Taste of Tombstone, in 1998. That same passion landed her a monthly magazine column in 2009 when she began writing her food column in True West entitled, Frontier Fare.
Sherry is a culinary historian who enjoys researching the genealogy of food and spirits. While there’s still plenty to explore about frontier food, she’s expanding her culinary repertoire to include places and foods from all over America and beyond.
She holds memberships in the James Beard Foundation, the Author’s Guild, Single Action Shooting Society, and the Wild West History Association. She is the past president of Western Writers of America (2014-2016), a professional genealogist, an honorary Dodge City marshal, and a member of the Most Intrepid Western Author Posse.
Sherry became enchanted with food at a young age. Her paternal grandfather was cook at a lumber camp and her father and aunts and uncles loved to cook. She studied Home Economics in middle school and fell in love. When her modeling career didn’t take off, she turned back to cooking and studied restaurant management. She didn’t want to spend 100-120 hours per week in the kitchen, so she fuels her food passion by writing about it. She also has a love of good wine, some beer, and cocktails. She enjoys visiting wineries and distilleries and discovering new labels. Her creative cooking skills produce some tasty meals, but it also lends itself to mixing drinks. She loves trying old classics and concocting new ones.
She began her writing career when she combined her passion for food, travel, and history. She penned her first book, Taste of Tombstone, in 1998. That same passion landed her a monthly magazine column in 2009 when she began writing her food column in True West entitled, Frontier Fare.
Sherry is a culinary historian who enjoys researching the genealogy of food and spirits. While there’s still plenty to explore about frontier food, she’s expanding her culinary repertoire to include places and foods from all over America and beyond.
She holds memberships in the James Beard Foundation, the Author’s Guild, Single Action Shooting Society, and the Wild West History Association. She is the past president of Western Writers of America (2014-2016), a professional genealogist, an honorary Dodge City marshal, and a member of the Most Intrepid Western Author Posse.
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Displaying 1 - 2 of 2 reviews
July 24, 2022
For Foodies and History Buffs. What a delightful book. Who knew people in 1880s Tombstone would appreciate fine dining along with mac & cheese? Love the recipes and all the well-researched history with accompanying text and photos — including menus and a handwritten bill to Chief of Police Virgil Earp for prisoner meals prepared by the French Bakery and Restaurant. The author even included recipes for venison and rabbit for those interested.
January 18, 2022
Fantastic cookbook with recipes that we would actually want to make at home! With comfort food recipes, America's favorite sides, delicious breads and desserts. Some of my favorites that I want to try are: Sourdough bread, hot rolls, chicken gumbo, beef a la mode, chicken potpie, homemade mayo and ketchup, pound cake, and strawberry ice cream. I received a free digital copy of this book from Edelweiss in exchange for my honest review.
Displaying 1 - 2 of 2 reviews