A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos

A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos

5.0 3
by Grady Spears, Robb Walsh
     
 

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A haute take on one of America's most traditional cuisines--that of the Texas ranch.

Don't be thinking this book is just full of 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

Overview

A haute take on one of America's most traditional cuisines--that of the Texas ranch.

Don't be thinking this book is just full of 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 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.




From the Hardcover edition.

Product Details

ISBN-13:
9781607746669
Publisher:
Potter/TenSpeed/Harmony
Publication date:
11/26/2013
Sold by:
Random House
Format:
NOOK Book
Pages:
224
Sales rank:
1,090,971
File size:
10 MB

Meet the Author

Food writer ROBB WALSH has won the James Beard Award for his magazine feature writing. He is a columnist for Natural History, former food editor of the Austin Chronicle, a contributing editor for the American Way, a commentator on NPR's "Weekend Edition" and the founder and head judge of the Austin Hot Sauce Contest, the world's largest hot sauce contest.


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.




From the Hardcover edition.

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Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos 5 out of 5 based on 0 ratings. 2 reviews.
Guest More than 1 year ago
I am from Fort Worth and eat at the Reata restaurant quite frequently. I've had this recipe book for a few years now and cook from it quite often. All the recipes are easy to make, and quite wonderful.
Guest More than 1 year ago
I have just about cooked everything in this book - with the exception of the goat menus! They are all wonderful! The recipes are clear and easy to understand, even for a novice, and they make you look real good!