A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos
A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos is a signed edition by Grady Spears, chef and co-owner of the Reata Restaurants in Alpine and Forth Worth, Texas. Inside this stunning cookbook you will find recipes like Jalapeno Beef Stew, , Yaller Bread with Pintos, Polenta Stars, Smoked Tomato Guacamole, and Bunuelos pastries.
Format: Hardcover with dust jacket, 212 pages - Signed and inscribed by Grady Spears
Publisher: Ten Speed Press
Author: Grady Spears and Robb Walsh
Description: So, what's a real-life cowboy like Grady Spears doing in the kitchen of West Texas's noted Reata restaurant? Simple -- he's putting his brand on some of America's favorite food, with regional Texas ingredients, traditional cowboy dishes, and his own sometimes quirky culinary inspirations. This is real cowboy cooking, but with some decidedly uptown flavors. The restaurant itself has been praised by everyone from Texas Monthly to Martha Stewart Living. (The editor commented on the Texas-size portions. Then she cleaned her plate.)
This is cowboy cooking like you've never seen it before. Grady takes the basic, authentic recipes that cowboys have been cooking up for over a century, adds his own inspiration, and the results are so good you'll want to throw down your hat and holler. Are we talkin' about Tex-Mex, fresh game, beans, and biscuits? Well, yes ... if you're thinking of a Chicken Burrito with Mushrooms and Goat Cheese Pesto, Bock-Battered Quail with Cider Adobo, Slow-Cooked Ranch Beans, and Buttermilk Pecan Biscuit Pudding with Southern Comfort Cream.
A Cowboy in the Kitchen dishes up real food for real people, along with tasty helpings of cowboy folklore (what is in the traditional dish called Son of a Bitch?) and unusual cooking hints (ever heard of refrigerator smoking?). A book for the cowboy in all of us.
Condition: Good condition.
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