Dr. Quinalty publishes third Dutch oven cookbook
Dr. Larry Quinalty displays his latest publication, Gourmet Dutch Oven Cooking, Vol. 3. The book contains over 170 recipes for entrees, side items and desserts that can be prepared in a Dutch oven, many of which Quinalty invented during his travels abroad.
December 17, 2014
Steve Chapman
Dutch oven cooking enthusiasts will be thrilled to learn that Dr. Larry Quinalty has published a third volume of his popular cookbook Gourmet Dutch Oven Cooking. The book, which was five years in the making, features over 170 recipes, many of Quinalty’s own invention.
Also known as Dr. Q., Quinalty is a retired public school educator who now teaches college-level English at the Crowder College - Cassville Campus, Drury Univeristy - Monett Campus, and does seasonal work for the Missouri Department of Natural Resources at Roaring River State Park. He says he got his start in writing cookbooks by accident.
Before he began writing Gourmet Dutch Oven Cooking, Quinalty was already a popular Dutch oven cooking demonstrator. One year, he was asked to demonstrate his techniques at a Rotary Club meeting. Quinalty decided to show them how to make a bread pudding, which he then served to the club members. “They ate the pudding and asked me where my cookbook was,” Quinalty said. “I told them I didn’t have one, and they told me I needed to write one.”
Quinalty chose to heed their advice and began writing. The first volume of Gourmet Dutch Oven Cooking was completed in 2004, and he followed it up with a second volume in 2009.
In addition to teaching and writing, Quinalty is an avid hiking and backpacking enthusiast travels around the world to pursue these endeavors. He has been to all seven continents, and it is during these travels that he gets the inspiration for his recipes. “The majority of my recipes are from traveling and tasting food in other countries and duplicating them in a Dutch oven,” he said.
One particular recipe Quinalty is proud of is his Kilimanjaro Chicken Stew. In June of 2007, he successfully climbed Mt. Kilimanjaro in Tanzania, Africa, and then went to the Serengeti Plains on a safari. While there, a cook named Chef Tom prepared a stew that he found fascinating. Quinalty spoke with Chef Tom, who told him how to make the stew and Quinalty adapted the recipe to a Dutch oven, a process that took longer than he expected.
Some recipes provide a bigger challenge than others. Once, when hiking in Ireland, Quinalty tasted an Irish Stew that had a taste he wanted to capture. He spoke with the cook, and found that he used all the same ingredients that Quinalty used in his own Irish Stew, but, for some reason, his stew simply didn’t have the same flavor that the cook’s did. Quinalty asked the cook about this, and he said the cook simply smiled and said, “A pint of Guinness.”
Quinalty continues to demonstrate Dutch oven cooking and his presentations are very much in demand. He makes as many as 24 presentations a year, as his schedule allows, and some organizations book him up to a year in advance. Many of these presentations are in the United States, but he has also done them in Ireland, Croatia, Australia, New Zealand, Africa, German, Italy, China and Nepal.
Despite his popularity, however, Quinalty remains humble and rejects the notion that he is a Dutch oven cooking expert. “I don’t claim to be an expert,” he said. “I claim to be someone who is always learning.”
Locally, Dutch Oven Cooking, Volume 3 is available at Wilson’s Creek, Pea Ridge and Carver National Parks for $29.95. In addition to recipes, the book contains valuable advice for new Dutch oven owners and several helpful hints for cooking. The recipes can be prepared in a Dutch oven or in a kitchen with standard cookware.
Steve Chapman
Dutch oven cooking enthusiasts will be thrilled to learn that Dr. Larry Quinalty has published a third volume of his popular cookbook Gourmet Dutch Oven Cooking. The book, which was five years in the making, features over 170 recipes, many of Quinalty’s own invention.
Also known as Dr. Q., Quinalty is a retired public school educator who now teaches college-level English at the Crowder College - Cassville Campus, Drury Univeristy - Monett Campus, and does seasonal work for the Missouri Department of Natural Resources at Roaring River State Park. He says he got his start in writing cookbooks by accident.
Before he began writing Gourmet Dutch Oven Cooking, Quinalty was already a popular Dutch oven cooking demonstrator. One year, he was asked to demonstrate his techniques at a Rotary Club meeting. Quinalty decided to show them how to make a bread pudding, which he then served to the club members. “They ate the pudding and asked me where my cookbook was,” Quinalty said. “I told them I didn’t have one, and they told me I needed to write one.”
Quinalty chose to heed their advice and began writing. The first volume of Gourmet Dutch Oven Cooking was completed in 2004, and he followed it up with a second volume in 2009.
In addition to teaching and writing, Quinalty is an avid hiking and backpacking enthusiast travels around the world to pursue these endeavors. He has been to all seven continents, and it is during these travels that he gets the inspiration for his recipes. “The majority of my recipes are from traveling and tasting food in other countries and duplicating them in a Dutch oven,” he said.
One particular recipe Quinalty is proud of is his Kilimanjaro Chicken Stew. In June of 2007, he successfully climbed Mt. Kilimanjaro in Tanzania, Africa, and then went to the Serengeti Plains on a safari. While there, a cook named Chef Tom prepared a stew that he found fascinating. Quinalty spoke with Chef Tom, who told him how to make the stew and Quinalty adapted the recipe to a Dutch oven, a process that took longer than he expected.
Some recipes provide a bigger challenge than others. Once, when hiking in Ireland, Quinalty tasted an Irish Stew that had a taste he wanted to capture. He spoke with the cook, and found that he used all the same ingredients that Quinalty used in his own Irish Stew, but, for some reason, his stew simply didn’t have the same flavor that the cook’s did. Quinalty asked the cook about this, and he said the cook simply smiled and said, “A pint of Guinness.”
Quinalty continues to demonstrate Dutch oven cooking and his presentations are very much in demand. He makes as many as 24 presentations a year, as his schedule allows, and some organizations book him up to a year in advance. Many of these presentations are in the United States, but he has also done them in Ireland, Croatia, Australia, New Zealand, Africa, German, Italy, China and Nepal.
Despite his popularity, however, Quinalty remains humble and rejects the notion that he is a Dutch oven cooking expert. “I don’t claim to be an expert,” he said. “I claim to be someone who is always learning.”
Locally, Dutch Oven Cooking, Volume 3 is available at Wilson’s Creek, Pea Ridge and Carver National Parks for $29.95. In addition to recipes, the book contains valuable advice for new Dutch oven owners and several helpful hints for cooking. The recipes can be prepared in a Dutch oven or in a kitchen with standard cookware.
