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3 Home & Garden Cooking and Food- US Southwestern

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

by

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

 

Synopses & Reviews

Publisher Comments:

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.

Synopsis:

Grady Spears has won a real following, and garnered an IACP Julia Child Award nomination, for the updated cowboy classics at Texas's noted Reata Restaurant. From innovative Tex-Mex flavors to perfectly prepared steaks to sinfully rich desserts, this is a book for the cowboy in all of us.

About 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.

Product Details

ISBN:
9781580080040
Adapted:
Patrick, Dick
Author:
Reata Restaurant
Photographer:
Patrick, Dick
Author:
Westerdahl, John
Author:
Patrick, Dick
Author:
Spears, Grady
Author:
Walsh, Robb
Author:
Reata Restaurant
Publisher:
Ten Speed Press
Location:
Berkeley, Calif. :
Subject:
Cookery, american
Subject:
American - Southern States
Subject:
Cookery, mexican
Subject:
Western style
Subject:
Cowboys
Subject:
Ccckery, mexacan
Subject:
Cowboys -- Texas, West.
Subject:
Regional & Ethnic - American - Southern States
Subject:
Regional & Ethnic - American - Western States
Subject:
Cookery, American -- Western style.
Subject:
American - Western States
Subject:
Cooking and Food-US Western
Copyright:
Edition Description:
Includes bibliographical references and index.
Publication Date:
19981231
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
224
Dimensions:
10.68x8.67x.95 in. 2.39 lbs.

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Related Subjects

Cooking and Food » Regional and Ethnic » United States » Southern
Cooking and Food » Regional and Ethnic » United States » Southwestern
Cooking and Food » Regional and Ethnic » United States » Western

A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos Used Hardcover
0 stars - 0 reviews
$10.95 In Stock
Product details 224 pages Ten Speed Press - English 9781580080040 Reviews:
"Synopsis" by , Grady Spears has won a real following, and garnered an IACP Julia Child Award nomination, for the updated cowboy classics at Texas's noted Reata Restaurant. From innovative Tex-Mex flavors to perfectly prepared steaks to sinfully rich desserts, this is a book for the cowboy in all of us.
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