The Texas Cowboy Kitchen

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The Texas Cowboy Kitchen

Format:  Paperback,

228 pages

Publisher: Andrews McMeel Pub

Publish Date: Oct 2007

ISBN-13: 9780740769733

ISBN-10: 0740769731

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Book Information

The following content was provided by the publisher.
Grady's probably the only guy I know who could dress up a Frito pie and make it look pretty, and the only cook who'd think of marinating skirt steak in Dr. Pepper. . . . He is equally] at ease in a worn pair of leather chaps as he is wielding a saute pan." --Nolan Ryan, Baseball Hall of Fame pitcher and lifelong cowboy
* As at home on the coffee table as it is on the kitchen counter, this definitive cowboy cookbook features historical essays and photographs depicting life on the Chisholm Trail alongside recipes that reinvent cowboy cuisine.
Cowboy-turned-chef Grady Spears reinvents chuckwagon dishes from Barbecued Quail Tamales to Pork Tenderloin with Watermelon Salsa to Butterscotch Pie by elevating them to haute cowboy cuisine.
* Equal parts cookbook, history lesson, and photographic essay, "The Texas Cowboy Kitchen" blends Spears's distinctive culinary recipes with June Naylor's narrative of life on the Chisholm Trail and Erwin E. Smith's award-winning black-and-white cowboy photography and four-color culinary shots.
* Divided into 10 chapters ranging from "Campfire Cocktails" to "Things You Don't Rope" to "Chuckwagon Secrets," "The Texas Cowboy Kitchen" contains 100 original recipes perfected at Spears's renowned former restaurants, the Chisholm Club in Fort Worth, Texas, and the Nutt House Restaurant in Granbury, Texas-both of which satisfied wags of hungry customers.

Specifications

:
Publisher: Andrews McMeel Pub
Publish Date: Oct 2007
ISBN-13: 9780740769733
ISBN-10: 0740769731
Format: Paperback
Number of Pages: 228
Shipping Weight (in pounds): 2.7
Product in Inches (L x W x H): 11.0 x 9.0 x 1.0

Chapter outline

Forewordp. 9
The Chisholm Trailp. 10
Cowboy Photographerp. 12
Introductionp. 14
Just for Startersp. 17
Soups, Salads, and Sidesp. 34
The Texas Chef's Corralp. 60
From the Butcher Shopp. 83
Things You Don't Ropep. 105
From the Pantry and Larderp. 127
From the Bakeryp. 159
Before the Bedrollp. 176
Campfire Cocktailsp. 197
Chuck-Wagon Secretsp. 214
Sources and Resourcesp. 221
Indexp. 224
Acknowledgmentsp. 228

Book description

Grady's probably the only guy I know who could dress up a Frito pie and make it look pretty, and the only cook who'd think of marinating skirt steak in Dr. Pepper... [He is equally] at ease in a worn pair of leather chaps as he is wielding a saute pan". --Nolan Ryan, Baseball Hall of Fame pitcher and lifelong cowboy

* As at home on the coffee table as it is on the kitchen counter, this definitive cowboy cookbook features historical essays and photographs depicting life on the Chisholm Trail alongside recipes that reinvent cowboy cuisine.

Cowboy-turned-chef Grady Spears reinvents chuckwagon dishes from Barbecued Quail Tamales to Pork Tenderloin with Watermelon Salsa to Butterscotch Pie by elevating them to haute cowboy cuisine.

* Equal parts cookbook, history lesson, and photographic essay, The Texas Cowboy Kitchen blends Spears's distinctive culinary recipes with June Naylor's narrative of life on the Chisholm Trail and Erwin E. Smith's award-winning black-and-white cowboy photography and four-color culinary shots.

* Divided into 10 chapters ranging from "Campfire Cocktails" to "Things You Don't Rope" to "Chuckwagon Secrets", The Texas Cowboy Kitchen contains 100 original recipes perfected at Spears's renowned former restaurants, the Chisholm Club in Fort Worth, Texas, and the Nutt House Restaurant in Granbury, Texas-both of which satisfied wagonloads of hungry customers.

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