The Texas Cowboy Kitchen: Recipes from the Chisholm Club
Editorial Reviews
Book Description
With 100 recipes inspired by an unforgettable era of horseback heroes, THE TEXAS COWBOY KITCHEN is the newest cookbook from America's celebrated cowboy-turned-chef, Grady Spears. A combination of Grady's inimitable spin on gratifying, hearty food, and the romance of the famous Chisholm Trail where cowboys drove cattle some 130-odd years ago, this beautifully illustrated book turns simple cowboy food into gourmet creations. Palate-pleasing eats from Grady's newest hit restaurant, the Chisholm Club, reflect an upscale-rustic spirit in food and language and offer a refined take on the trail-driving campfire cuisine of days gone by.
About the Author
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. Grady lives in Fort Worth, Texas.
JUNE NAYLOR is a dining critic and food writer for the Fort Worth Star-Telegram and several magazines. A member of Les Dames d'Escoffier and a James Beard Foundation Awards Judge in 2002, June has won multiple awards for her Texas travel books. She lives in Fort Worth, Texas.
The Texas Cowboy Kitchen: Recipes from the Chisholm Club,Grady Spears,June Naylor,Erwin E. Smith,Ten Speed Press,0972449507,Cooking,Cooking / Wine,General,Regional & Ethnic - American - Middle Western States,National & regional cuisine,Texas
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