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The Texas Cowboy Kitchen
     

The Texas Cowboy Kitchen

5.0 1
by Grady Spears, June Naylor, Erwin E. Smith (Photographer)
 

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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

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Overview

"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.

Product Details

ISBN-13:
9780740769726
Publisher:
Andrews McMeel Publishing
Publication date:
10/01/2007
Pages:
228
Sales rank:
1,177,089
Product dimensions:
9.10(w) x 11.30(h) x 1.40(d)

Meet 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.

Award-winning journalist and author June Naylor has covered food, dining, and travel for more than twenty years. She is a frequent contributor to a number of Texas newspapers and magazines, as well as to national periodicals and Web sites. With Grady, June wrote The Texas Cowboy Kitchen. A native Texan, she lives in Fort Worth, Texas.

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Texas Cowboy Kitchen 5 out of 5 based on 0 ratings. 1 reviews.
GailCooke More than 1 year ago
While categorized as a cookbook THE TEXAS COWBOY KITCHEN is so much more than that - it's a visual history of the Old West thanks to a series of marvelous full-page photos by famed cowboy photographer, Erwin E. Smith; it's an informative, smile provoking collection of commentary about cowboys, their lives and the famed Chisholm Trail; and a selection of over 100 mouth-watering recipes that have withstood the test of time and culinary fads. Beginning with Starters, those tempting appetite teasers that introduce a meal, the recipes are clear, concise, brimming with preparation hints and substitution suggestions. I could make a full meal of Grady's starters - my favorite being Barbecued Quail Tamales with Avocado Cream. Of course, early cowboys didn't enjoy the munificence of multicourse meals, but we do. Thus, there is a section titled Soups, Salads, and Sides ripe with everything good from Bacon-Wrapped Asparagus to Corn-Tomato Bisque to Bread Salad with Oven-Dried Tomatoes and Cheeses (easy, quick, and a perfect way to use day-old bread). A special chapter holds favorite recipes from Texas chefs (not to be believed are the West Texas Brownies). Of course, cowboys loved their meat as much as we do, so we find dishes such as Calf's Liver with Sage-Buttermilk Onion Rings (the secret to the thin, crunchy crusted onion rings is club soda!) and Pat's Lamb Chops with Orange-Fig-Pecan Relish. Not to worry, fish isn't overlooked - try the Plank-Roasted Red Snapper with Citrus-Ancho Glaze. Biscuits with a capital B! Believe someone said that a cowboy's trail breakfast consisted of biscuit and beans, his lunch consisted of biscuits and beans, his dinner was biscuits, beans, and beef. Buttermilk and Nut-Mash Biscuits are the best - serve with jelly if you wish but they're more than tasty by themselves. Of course, the concluding chapter features sweets. For me, nothing could top Grandma Spears's Dr. Pepper Cake - rich, moist, and ever so delicious. And, when we're out for the evening nothing can beat dinner at Grady's Restaurant in Fort Worth where the welcome is warm, the menu palate pleasing, the portions Texas size, and the wait staff attentive. For a Starter don't miss the Red Chile Quail Tostada with a Roasted Corn Relish and Salsa Verde. And, if you think you've had the best Chicken Fried Steak, you really haven't until you've tasted Grady's Rahr Beer Battered 3M Chicken Fried Steak with Green Onion Mashers! Enjoy! - Gail Cooke