The Texas Cowboy Kitchen: Recipes from the Chisholm Club Restaurant
Grady Spears' The Texas Cowboy Kitchen: Recipes from the Chisholm Club restaurant is a showstopping cookbook. The restaurant is located in downtown Fort Worth, Texas. Here are the recipes for fans of the Chisholm Club, collectors of restaurant cookbooks, and anyone who loves cowboy cuisine.
Format: Hardcover with dust jacket, 228 pages.
Publisher: Ten Speed Press
Author: Grady Spears and June Naylor
Description: A native of Fort Worth, Grady Spears would rather be called a cowboy cook than a chef. The native Texan earned a meager living punching and selling cattle before turning to restaurant work to pay the bills, and his expertise in the kitchen came about unexpectedly, when a chef simply quit in the midst of a busy weekend dinner shift at the restaurant Grady was managing in the West Texas town of Marathon. Grady stepped up to the stove, grabbed a pan, and produced meals for the dining room full of a hundred hungry people. Like they say, the rest is history.
Since then, he has created menus in his signature cowboy cuisine for the Reata restaurants he co-owned in Alpine, Fort Worth, and Beverly Hills, California. His cookbooks to date are A Cowboy in the Kitchen, which he wrote with award-winning author Robb Walsh, as well as Cowboy Cocktails and The Great Steak Book, all from Ten Speed Press. He also was the primary contributor to the very popular Dallas Cowboys Family Cookbook.
Over the years, Grady has cooked on television for Charles Gibson and Diane Sawyer on Good Morning America, and he starred in a special program called "The Cowboy's Kitchen" on the Food TV Network. Grady also cooked at the Texas Governor's Mansion for George and Laura Bush before they made the move to Washington, D.C. Grady has rubbed elbows with the culinary elite, cooking with Martha Stewart and others at special events. At their invitations, he has also cooked with Philadelphia chefs Jack McDavid (of Jack's Firehouse) and Jim Coleman (at the Ratten House), as well as the late Jean-Louis Palladin for the American Farmland Trust.
Grady opened The Nutt House Restaurant in a historic hotel on the Granbury town square in the spring of 2002, and he opened his acclaimed restaurant,The Chisholm Club, in downtown Fort Worth in September 2002. At the Chisholm Club, he continues to teach his own unorthodox brand of cooking classes that have become popular across the United States and in London since his rise to stardom. Currently, Grady serves as a consultant in restaurant concept development in Sugar Land, Texas, and Las Vegas.
Condition: Good condition.
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