Cowboy Cocktails : Boot Scootin' Beverages and Tasty Vittles from the Wild West.

2024-05-17T21:20:47Z

by Spears, Grady.
Call Number 641.874
Publication Date 2012
Format: Electronic Resources
Click here to view book

The Texas Cowboy Kitchen.

2024-05-17T21:20:47Z

by Spears, Grady.
Call Number 641.59764
Publication Date 2007
Summary "Grady's probably the only guy I know who could dress up a Frito pie and make it look pretty, and the only cook who'd think of marinating skirt steak in Dr. Pepper. . . . [He is equally] at ease in a worn pair of leather chaps as he is wielding a saute pan."-Nolan Ryan, Baseball Hall of Fame pitcher and lifelong cowboy   As at home on the coffee table as it is on the kitchen counter, this definitive cowboy cookbook features historical essays and photographs depicting life on the Chisholm Trail alongside recipes that reinvent cowboy cuisine. Cowboy-turned-chef Grady Spears reinvents chuckwagon dishes from Barbecued Quail Tamales to Pork Tenderloin with Watermelon Salsa to Butterscotch Pie by elevating them to haute cowboy cuisine.   Equal parts cookbook, history lesson, and photographic essay, The Texas Cowboy Kitchen blends Spears's distinctive culinary recipes with June Naylor's narrative of life on the Chisholm Trail and Erwin E. Smith's award-winning black-and-white cowboy photography and four-color culinary shots. Divided into 10 chapters ranging from "Campfire Cocktails" to "Things You Don't Rope" to "Chuckwagon Secrets," The Texas Cowboy Kitchen contains 100 original recipes perfected at Spears's renowned former restaurants, the Chisholm Club in Fort Worth, Texas, and the Nutt House Restaurant in Granbury, Texas-both of which satisfied wagonloads of hungry customers.
Format: Electronic Resources
Click here to view book

Search Results for cocktails - Narrowed by: Spears, Grady.

Cowboy Cocktails : Boot Scootin' Beverages and Tasty Vittles from the Wild West.

The Texas Cowboy Kitchen.