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

Author:   Grady Spears ,  Robb Walsh ,  Dick Patrick
Publisher:   Random House USA Inc
ISBN:  

9781580080040


Pages:   224
Publication Date:   01 December 1998
Format:   Hardback
Availability:   Awaiting stock   Availability explained


Our Price $92.40 Quantity:  
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A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos [A Cookbook]


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Overview

Ahaute 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.

Full Product Details

Author:   Grady Spears ,  Robb Walsh ,  Dick Patrick
Publisher:   Random House USA Inc
Imprint:   Ten Speed Press
Dimensions:   Width: 21.80cm , Height: 2.30cm , Length: 26.70cm
Weight:   1.080kg
ISBN:  

9781580080040


ISBN 10:   1580080049
Pages:   224
Publication Date:   01 December 1998
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Out of Stock Indefinitely
Availability:   Awaiting stock   Availability explained

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"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."

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