Boot Scootin' Beverages and Tasty Vittles from the Wild West
Publication Date: April 1, 2000
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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.
GRADY SPEARS was the founding chef and co-owner of the Reata restaurants in Alpine and Fort Worth, Texas, and Beverly Hills, California. His food is now a hit at the historic Nutt House Hotel restaurant in Granbury, Texas, and at the Chisholm Club in Fort Worth, Texas.
The author or coauthor of 13 cookbooks, BRIGIT BINNS has a wealth of knowledge about food, from home-style gourmet and low-fat cooking to complex chef's dishes. She attended professional cooking school and owned a catering business in Europe, and currently resides in Venice, California.