The Texas Cowboy Kitchen

The Texas Cowboy Kitchen

Grady Spears, June Naylor


"Grady's most likely the one man i do know who may perhaps gown up a Frito pie and make it glance beautiful, and the one cook dinner who'd contemplate marinating skirt steak in Dr. Pepper. . . . [He is both] comfy in a worn pair of leather-based chaps as he's wielding a saute pan."—Nolan Ryan, Baseball corridor of repute pitcher and lifetime cowboy

As at domestic at the espresso desk because it is at the kitchen counter, this definitive cowboy cookbook beneficial properties historic essays and images depicting lifestyles at the Chisholm path along recipes that reinvent cowboy food. Cowboy-turned-chef Grady Spears reinvents chuckwagon dishes from Barbecued Quail Tamales to beef Tenderloin with Watermelon Salsa to Butterscotch Pie by way of raising them to haute cowboy cuisine.

Equal elements cookbook, historical past lesson, and photographic essay, The Texas Cowboy Kitchen blends Spears's precise culinary recipes with June Naylor's narrative of lifestyles at the Chisholm path and Erwin E. Smith's award-winning black-and-white cowboy images and four-color culinary photographs. Divided into 10 chapters starting from "Campfire Cocktails" to "Things you do not Rope" to "Chuckwagon Secrets," The Texas Cowboy Kitchen includes a hundred unique recipes perfected at Spears's popular former eating places, the Chisholm membership in castle worthy, Texas, and the Nutt condo eating place in Granbury, Texas—both of which happy wags of hungry shoppers.

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