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

by Grady Spears

Other authorsJames Evans, Robb Walsh
Hardcover, 1998


Call number

American - Southwest -- SPE

Call number

American - Southwest -- SPE


Ten Speed Press (1998), Hardcover, 224 pages


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.… (more)


Physical description

224 p.; 8.65 inches

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