A Cowboy in the Kitchen

Recipes from Reata and Texas West of the Pecos

By Grady Spears; Robb Walsh; John Westerdahl
Ten Speed Press, Hardcover, 9781580080040, 224pp.

Publication Date: December 1998

List Price: $35.00*
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Description
Cookbook buyers and foodies the world over have come to count on Ten Speed to introduce exciting young chefs and up-and-coming cuisines. In the tradition of Mark Miller's COYOTE CAFE, ROY'S FEASTS FROM HAWAII, and CHARLIE TROTTER'S, we are proud to bring you a haute take on one of America's most traditional cuisines-that of the Texas ranch. But don't be thinking ribs, beans, and biscuits . . . . unless, of course, you're thinkin' South Texas Venison Ribs with Peanut Dipping Sauce, Black Bean Nachos with Chargrilled Chicken, and West Texas Biscuit Pudding with Southern Comfort en Glace. You see, at the Reata Restaurant in West Texas, hot new chef Grady Spears is cooking cowboy cuisine with an emphasis on the cuisine. Filled with fresh, strong flavors, fascinating ranch memorabilia (these Texans take their history seriously ), gorgeous full-color food photography, and truly marvelous, utterly real food, this is American cooking at its kick-off-your-boots-and-get-down-to-business greatest.



About the Author
Native Texan and cowboy-turned-chef Grady Spears has created cowboy menus for restaurants he co-owned in Fort Worth, Texas; Granbury, Texas; and Beverly Hills, California, as well as for the Bush family at the Texas Governor's Mansion. This is Grady's fifth cookbook. He owns Grady's Restaurant in his hometown of Fort Worth, Texas.Winner of three James Beard Awards, Robb Walsh is the author of ten books, including Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses; The Tex-Mex Cookbook: A History in Recipes and Photos; and Texas Eats: The New Lone Star Heritage Cookbook, with More Than 200 Recipes. He has written for Gourmet, Saveur, and Fine Cooking and has also been a commentator on National Public Radio's Weekend Edition, Sunday. In 2010, Walsh cofounded a nonprofit organization called Foodways Texas to preserve and promote Texas food culture.Westerdahl is a faculty member and Director of Continuing Education for the American Academy of Nutrition. He is the Director of Health Promotion and Nutritional Services for Castle Medical Center in Kailua, Hawaii.
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