Synopses & Reviews
Life in the saddle, on the trail, and in the outback has forged a style of living that cowboy-turned-chef Grady Spears calls the Cowboy Way. It's a life where boots and hats are much more about function than fashion. It means that when you eat, drink, and breathe the tending of cattle, raising beef is not just some exercise where loss is charted on a spreadsheet. When your days are filled with the smells of fresh-cut hay and the creaking of worn leather, when you wake up with the sun and to the smell of coffee on the boil and biscuits from the chuck wagon, you are living the Cowboy Way.
Because cowboys spend long days outdoors in every kind of weather, sometimes for weeks at a time, satiating a cowboy's hunger is a challenge for ranch cooks from Texas to Florida, north into Canada, and south of the border into Mexico. This collection of almost one hundred recipes is not only the result of Grady's journey across North America, but also the cowboy's journey through history.
In Cooking the Cowboy Way, you'll have a ringside seat at the rodeo as Grady wrestles down new recipes from some incredible cowboy cooks and kitchen wranglers who know what hungry cow folks want to eat. And in the process, you'll be carried away by the magic of starry nights by the campfire and seduced by the heritage of the chuck wagon and ranch kitchens, where the menus are still stoked by the traditions of the Old West just as they have been for a century or more.
Review
andldquo;Kent Rollins is one of my favorite people ever to appear on
Chopped. His cowboy-gentleman manners, his jokesandmdash;but, most of all, his delicious chuckwagon cookingandmdash;needs to find its way into your heart, and onto your table. I know your family will enjoy this collection of delicious, easy recipes and stories as much as I do.andrdquo; andmdash;
Ted Allen, host, Food Networkandrsquo;s Chopped and#160;
andldquo;Kent Rollins is the real deal. This book is a humble and delicious tribute to life on the trail. With its heartwarming stories, rich descriptions, and honest, down-home recipes, youand#39;ll feel as though youand#39;re sitting by the fire, under the wide-open sky.andrdquo; andmdash; Mike Mills, 17th Street Barbecue
and#160;
andldquo;Ken Rollins is a modern day andlsquo;cookie,andrsquo; a wise-acre, a secret poet, and a damned fine cook. With humor and reverence in equal measure, he opens up the cowboyand#39;s kitchen to us: There are angel-wing biscuits here, and creamy chile-based sauces, and the most epic chicken fried steak ever devised andmdash;along with the weirdest equipment list Iand#39;ve ever seen. (A gourd dipper and a shovel!) and#160;In the tradition of chuckwagon cooks, he serves up the beans with a side of profoundity and wit.andrdquo; andmdash; Amy Thielen, author, The New Heartland Table
and#160;
and#160;andldquo;Kent and Shannon Rollins take us on the stunning journey of a chuck wagon cook.and#160; You will want to make and eat every single one of these mouthwatering recipes. This book is complete with life lessons, home remedies, and touching stories of a tightly knit cowboy family.and#160;You will learn the cowboy code: andldquo;Donandrsquo;t question the cook.andrdquo; and#160;Wise words to live and eat by!and#160;andmdash; Amanda Freitag, chef and judge Chopped
andldquo;A Taste of Cowboy takes me right back to my Southern roots.and#160; The eloquent prose and breathtaking pictures make me want to head to Oklahoma, jump on the Chuck Wagon, jingle the horses, cook on Bertha and sit around a campfire with Kent and Shannon to hear some cowboy stories.and#160; This is the good life, and with my fast-paced world, I want to be there.andquot; andmdash; Cat Cora, cohost Iron Chef America
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andquot;Kent and Shannon have taken me along the plains of Oklahoma on their chuck wagon without my ever having set a foot there. Along the ride, I have buckled my belt more than twice from laughing so hard at their stories.If there is any book that can remove the fear of cooking from absolutely ANYONE, it is this one.andquot; andmdash; Pati Jinich, author, Patiandrsquo;s Mexican Tableand#160;
Synopsis
Irresistible recipes from pantry ingredients by an authentic cowboy and TV veteran
Synopsis
Irresistibleand#160;recipes from pantry ingredientsand#160;by an authentic cowboyand#160;and TV veteran Whether heandrsquo;s beating Bobby Flay at chicken-fried steak on the Food Network, catering for a barbecue, bar mitzvah, or wedding, or cooking for cowboys in the middle of nowhere, Kent Rollins makes comfort food that satisfies. This gifted cook, TV contestant, and storyteller takes us into his frontier world with simple food anyone can do.
A cowboyandrsquo;s day starts early and ends late. Kent offers labor-saving breakfasts like Egg Bowls with Smoked Cream Sauce. For lunch or dinner, thereandrsquo;s 20-minute Green Pepper Frito Pie, hands-off, four-ingredient Sweet Heat Chopped Barbecue Sandwiches, or mild and smoky Roasted Bean-Stuffed Poblano Peppers. He even parts with his prized recipe for Bread Pudding with Whisky Cream Sauce. (The secret to its lightness? Hamburger buns.) Kent gets creative with ingredients on everyoneandrsquo;s shelves, using lime soda to caramelize Sparkling Taters and balsamic vinegar to coax the sweetness out of Strawberry Pie.
With stunning photos of the American West and Kentandrsquo;s lively tales and poetry, A Taste of Cowboy is a must-have for everyone who loves good, honest food and wants a glimpse of a vanishing way of life.
About 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. A native Texan, she lives in Fort Worth, Texas.