A Cowboy in the Kitchen

Author: Grady Spears
Publisher: Springer Science & Business
ISBN: 9781580080040
Format: PDF
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A collection of authentic cowboy recipes with an uptown flavor, including such dishes as venison chili and ranch beans

Cooking the Cowboy Way

Author: Grady Spears
Publisher: Andrews McMeel Publishing
ISBN: 0740790749
Format: PDF, Docs
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Life in the saddle, on the trail, and in the outback has forged a style of living that cowboy-turned-chef Grady Spears calls the Cowboy Way. It's a life where boots and hats are much more about function than fashion. It means that when you eat, drink, and breathe the tending of cattle, raising beef is not just some exercise where loss is charted on a spreadsheet. When your days are filled with the smells of fresh-cut hay and the creaking of worn leather, when you wake up with the sun and to the smell of coffee on the boil and biscuits from the chuck wagon, you are living the Cowboy Way. Because cowboys spend long days outdoors in every kind of weather, sometimes for weeks at a time, satiating a cowboy's hunger is a challenge for ranch cooks from Texas to Florida, north into Canada, and south of the border into Mexico. This collection of almost one hundred recipes is not only the result of Grady's journey across North America, but also the cowboy's journey through history. In Cooking the Cowboy Way, you'll have a ringside seat at the rodeo as Grady wrestles down new recipes from some incredible cowboy cooks and kitchen wranglers who know what hungry cow folks want to eat. And in the process, you'll be carried away by the magic of starry nights by the campfire and seduced by the heritage of the chuck wagon and ranch kitchens, where the menus are still stoked by the traditions of the Old West just as they have been for a century or more.

Cowboy Cocktails

Author: Grady Spears
Publisher: Ten Speed Press
ISBN: 0307815366
Format: PDF, Kindle
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Cowboys may be tough and gritty, but their beverages can be as smooth and refreshing as a mornin' sunrise. "Fishin' with a Worm," "Drugstore Cowboy Shake," "Branding Iron" -- these are just a few of the thirst-quenching libations served up in COWBOY COCKTAILS, the best drink collection this side of the muddy Mississippi. Step into the world of hot days, hard work, and dusty afternoons, and treat yourself to a bona fide cowboy cocktail straight from the heart of Texas. This is the perfect partner to the cookbook A COWBOY IN THE KITCHEN by Grady Spears. From the Trade Paperback edition.

The Texas Cowboy Kitchen

Author: Grady Spears
Publisher: Andrews McMeel Publishing
ISBN: 0740793284
Format: PDF, Docs
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"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.

Jon Bonnell s Fine Texas Cuisine

Author: Jon Bonnell
Publisher: Gibbs Smith
ISBN: 1423612582
Format: PDF, ePub, Mobi
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Jon Bonnell, owner and executive chef of Bonnell's Fine Texas Cuisine in Fort Worth, creates exciting high-end appetizers, main meals, and sides using traditional Texas products such as the Texas 1015 onion, wild game, organic pasture-raised beef, and gulf seafood. His recipes are enhanced with regional Creole, Southwestern, and Mexican spices to create truly authentic, wellloved Texas cuisine.

The Great Steak Book

Author: Grady Spears
Publisher: Springer Science & Business
ISBN: 9781580082150
Format: PDF, Mobi
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This follow-up to "Cowboy in the Kitchen" features information on cooking steaks, such as choice cuts by season and which cuts work best with different cooking methods. Spears, executive chef of Reata restaurants in Texas and California, shares his collection of tips, techniques, and recipes. Color photos.

Jon Bonnell s Texas Favorites

Author: Jon Bonnell
Publisher: Gibbs Smith
ISBN: 142362260X
Format: PDF, Docs
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From Tex-Mex essentials to fiery appetizers, family-style fiestas, and Forth Worth fancy foods, Jon Bonnell shares his best recipes for parties and family gatherings—and don’t forget the ever-popular tailgate party fare and wild fish and game. Wind down the party with a variety of liquor-infused desserts or Sweet Biscuits with Cactus Jelly. What could be more Texan than that?

Texas Eats

Author: Robb Walsh
Publisher: Ten Speed Press
ISBN: 160774113X
Format: PDF, Mobi
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Who says cooking is for homebodies? Veteran Texas food writer Robb Walsh served as a judge at a chuck wagon cook-off, worked as a deckhand on a shrimp boat, and went mayhaw-picking in the Big Thicket. As he drove the length and breadth of the state, Walsh sought out the best in barbecue, burgers, kolaches, and tacos; scoured museums, libraries, and public archives; and unearthed vintage photos, culinary stories, and nearly-forgotten dishes. Then he headed home to Houston to test the recipes he’d collected back in his own kitchen. The result is Texas Eats: The New Lone Star Heritage Cookbook, a colorful and deeply personal blend of history, anecdotes, and recipes from all over the Lone Star State. In Texas Eats, Walsh covers the standards, from chicken-fried steak to cheese enchiladas to barbecued brisket. He also makes stops in East Texas, for some good old-fashioned soul food; the Hill Country, for German- and Czech-influenced favorites; the Panhandle, for traditional cowboy cooking; and the Gulf Coast, for timeless seafood dishes and lost classics like pickled shrimp. Texas Eats even covers recent trends, like Viet-Texan fusion and Pakistani fajitas. And yes, there are recipes for those beloved-but-obscure gems: King Ranch casserole, parisa, and barbecued crabs. With more than 200 recipes and stunning food photography, Texas Eats brings the richness of Texas food history vibrantly to life and serves up a hearty helping of real Texas flavor.

The Pastry Queen

Author: Rebecca Rather
Publisher: Ten Speed Press
ISBN: 9781607741374
Format: PDF, Kindle
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The Best Little From-Scratch Bakery in Texas The pastry case in Rebecca Rather's bakery in Fredericksburg is packed with ultra-buttery scones, luscious cakes, cookies the size of saucers, brownies as big as bricks, and fruit pies that look as though they came straight out of Grandma's oven. Since the day Rebecca and her Rather Sweet Bakery and Café came to town, life in this Hill Country hamlet has been even sweeter and the townsfolk now know why she is the Pastry Queen. Everything she makes is a lot like her: down-home yet grand, and familiar yet one-of-a-kind. A native Texan, Rather makes the most of her Lone Star state's varied traditions, whether looking to the kitchens of Texas's Mexican and German immigrants or to the cowboy culture of her own forebears. Best of all, her recipes aren't fussy—one of her best-selling cakes stirs together in a single saucepan. Add in a cupful of Texas attitude and her made-from-scratch-with-love philosophy, and you've got an irresistible taste of American baking. What's best at Rather Sweet? Rebecca's customers all have their favorites (and she is happy to cater to their cravings), but here's just a taste of the perennial best sellers: • Apple-Smoked Bacon and Cheddar Scones • Texas Big Hairs Lemon-Lime Tarts (the only big hair Rebecca has ever had!) • Fourth of July Fried Pies • Peach Queen Cake with Dulce de Leche Frosting • Turbo-Charged Brownies with Praline Topping • All-Sold-Out Chicken Pot Pies • Kolaches (pillowy yeasted buns with sweet or savory fillings) • PB&J Cookies With over 125 surefire tested recipes and 100 photographs that richly capture small-town life in the Hill Country, The Pastry Queen offers a Texas-size serving of the royal splendor of Rebecca's baked goods—courtesy of the rather sweet gal behind the case. From the Hardcover edition.