Part memoire, part cookbook with beautiful photography from Award winning photographer, Lois Ellen Frank, author Holly Kinney lovingly tells the stories behind the recipes that have long been favorites at the world renowned restaurant, The Fort, which was also her family's home. Historic recipes with a modern twist from rattlenake to how to cook buffalo and game, to lucious desserts is a must for gift giving! Reviews for the book include: Mimi Sheraton, Contributor to the New York Times, Vanity Fair and Time magazine: "This georgeous book with its tempting, do-able recipes and almost edible photographs is a fitting tribute to The Fort, an American treasure. It amply reflects the high quality and festivities guests enjoy at this truly unique restaurant that celebrates our historic Western Kitchen with lusty, delectable and underrepresenteded fare." Steve Raichlen, Author of Planet BBQ and host of Primal Grill on PBS: "The Fort is a living legend , not to mention an important piece of Americana and one of the best places to experience authentic Western cooking. The roasted buffalo marrow bones alone are worth the journey." Barbara Kafka, Author of Vegetable Love: "It is with great pleasure that I recommend the new cookbook, Shinin Times at The Fort. It is a worthy next chapter in the story of this remarkable Colorado restaurant and the family who formed it and continues to run it. The recipes are clear and give a grand taste of the West and Southwest. Eat hearty, and go to the restaurant if you are nearby. Not incidentally there are beautiful photographs." Lidia Bastianich, Restauranteaur and author of Lidia Cooks from the heart of Italy and Lidia's italy, among others: "The Fort is where I had my first tastings of authentic Western food. Holly Arnold extended the invitation to me, which came along with extrodinary hospitality and food. I am delighted that these same sentiments and delicious recipes, such as the roasted buffalo bone marrow bones, are captured by Arnold in her first cookbook, Shinin Times at the Fort." Amanda Faison- Food editor of 5280:Denver's Magazine: "Shinin Times at The Fort is an impressive work that blends recipes that read like edible history lessons, heart-felt stories, and vivid photography. As a whole, the book beautifully represents The Fort's significance in our Western History." "Shinin Times at The Fort is an impressive work that blends recipes that read like edible history lessons, heart-felt stories, and vivid photography. As a whole, the book beautifully represents The Fort's significance in our Western History." --Amanda Faison, food editor, 5280: Denver Magazine "This georgeous book with its tempting, do-able recipes and almost edible photographs is a fitting tribute to The Fort, an American treasure. It amply reflects the high quality and festivities guests enjoy at this truly unique restaurant that celebrates our historic Western Kitchen with lusty, delectable and underrepresenteded fare." --Mimi Sheraton, contributor to the New York Times, Vanity Fare, Time Magazine "The Fort is where I had my first tastings of authentic Western food. Holly Arnold extended the invitation to me, which came along with extrodinary hospitality and food. I am delighted that these same sentiments and delicious recipes, such as the roasted buffalo bone marrow bones, are captured by Arnold in her first cookbook, Shinin Times at the Fort." --Lidia Bastianich, restauranteaur, author of Lidia Cooks from the heart of Italy, and Lidia's Italy, among others HOLLY ARNOLD KINNEY The Fort Restaurant Denver, Colorado 80465 Holly Arnold Kinney and her brother Keith were raised in a replica of Bent s Old Fort, now the world-famous Fort restaurant built by her father, acclaimed restaurateur Sam Arnold, located in the scenic foothills outside of Denver, Colorado. The Arnold family lived on the second level while the first floor housed the restaurant. As a young girl, Ms. Kinney learned the restaurant industry through holding many positions in the family business including busser and tortilla girl. Frequent trips with her father to London, Vienna, Switzerland and Mexico helped Kinney develop culinary knowledge and a worldly perspective at an early age. In 1981, Kinney founded Arnold Media Services (AMS), a public relations firm specializing in specialty food products and the restaurant industry. Swiss company Jacobs Suchard USA, makers of Toblerone Brand, hired Arnold Media Services to manage all promotions and media relations in the United States. This account launched AMS into the national and international markets. For more than 20 years, AMS provided public relations, marketing, and advertising and promotion services for local, national and international clientele including Nestle Specialty Foods Division, Perugina Chocolates from Italy, the National Bison Association, Hatch Chile Company, Mrs. Fields Cookies, Colavita and Monari Federzoni Balsamic Vinegar. In 2001, Arnold Media Services became the in-h