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uth Mossok Johnston is
very happy these days.
Her three major interests
— writing, cooking and
early Americana — came
together over the last two
years to result in a stunning pro-
ject, The Buffalo Cookbook: The
Low Fat Solution to Eating Red
Meat (Hancock House Publishers,
$29.95).
Sampling one of Johnston's
recipes in her authentically fur-
nished 1840 Greek Revival farm-
house in Franklin is a unique
experience. The period chairs are
circa 1930. the table dates from the

late 1700s, the bison and Ruth Mossok Johnston was on her feet serving
dried-cherry kugel are in her Franklin kitchen. samples of the chili from
7 a.m.-6 p.m. for two days
very 1995. The results
straight. "We had the
are proof positive that
most popular booth at the
buffalo meat tastes like
beef, is not gamey, and is delicious convention," she says.
Johnston's cookbook, which
when prepared properly.
"Some of the recipes in the book reached bookstores in October, is
are labor intensive; some are very enhanced by beautiful illustrations
simple," says the multi-talented and graphics by her husband,
food authority who is a culinary renowned Americana artist David
columnist for a local newspaper and Johnston. Her husband, she says,
magazine. Last June, in prepara- is the reason she developed an in-
tion for the annual American Book- terest in preparing buffalo meat in
sellers Association convention in the first place.
In 1987, David Johnston suffered
Chicago, Johnston made 59 gallons
of buffalo and black bean chili. She a heart attack and was warned not

In a new cookbook, Ruth Mossok Johnston banks on buffalo.

MARJ JACKSON LEVIN SPECIAL TO THE JEWISH NEWS