The Texas Cowboy Cookbook

The Texas Cowboy Cookbook

Author: Robb Walsh

Publisher: Ten Speed Press

ISBN: 9780307491763

Category: Cooking

Page: 272

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Texas cowboys are the stuff of legend — immortalized in ruggedly picturesque images from Madison Avenue to Hollywood. Cowboy cooking has the same romanticized mythology, with the same oversimplified reputation (think campfire coffee, cowboy steaks, and ranch dressing). In reality, the food of the Texas cattle raisers came from a wide variety of ethnicities and spans four centuries. Robb Walsh digs deep into the culinary culture of the Texas cowpunchers, beginning with the Mexican vaqueros and their chile-based cuisine. Walsh gives overdue credit to the largely unsung black cowboys (one in four cowboys was black, and many of those were cooks). Cowgirls also played a role, and there is even a chapter on Urban Cowboys and an interview with the owner of Gilley’s, setting for the John Travolta--Debra Winger film. Here are a mouthwatering variety of recipes that include campfire and chuckwagon favorites as well as the sophisticated creations of the New Cowboy Cuisine: • Meats and poultry: sirloin guisada, cinnamon chicken, coffee-rubbed tenderloin • Stews and one-pot meals: chili, gumbo, fideo con carne • Sides: scalloped potatoes, onion rings, pole beans, field peas • Desserts and breads: peach cobbler, sourdough biscuits, old-fashioned preserves Through over a hundred evocative photos and a hundred recipes, historical sources, and the words of the cowboys (and cowgirls) themselves, the food lore of the Lone Star cowboy is brought vividly to life.
The Texas Cowboy Cookbook
Language: en
Pages: 272
Authors: Robb Walsh
Categories: Cooking
Type: BOOK - Published: 2009-02-19 - Publisher: Ten Speed Press

Texas cowboys are the stuff of legend — immortalized in ruggedly picturesque images from Madison Avenue to Hollywood. Cowboy cooking has the same romanticized mythology, with the same oversimplified reputation (think campfire coffee, cowboy steaks, and ranch dressing). In reality, the food of the Texas cattle raisers came from a
The Texas Cowboy Kitchen
Language: en
Pages: 228
Authors: Grady Spears, June Naylor
Categories: Cooking
Type: BOOK - Published: 2007-10-01 - Publisher: Andrews McMeel Publishing

"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
Texas Cowboy Cooking
Language: en
Pages: 192
Authors: Tom Perini, Robert Duvall
Categories: Cooking
Type: BOOK - Published: 2001-09-01 - Publisher: Comanche Moon Pub

Cowboy cooking isn't fancy, but once you've had the real thing you don't forget it. Tom Perini cut his teeth in the ranching business and accumulated the kind of cooking know-how and recipe arsenal that just can't be taught. His authentic "chuck" bridges the gap between life on the trail
A Cowboy in the Kitchen
Language: en
Pages: 212
Authors: Grady Spears, Robb Walsh
Categories: Cooking
Type: BOOK - Published: 1998 - Publisher:

A collection of authentic cowboy recipes with an uptown flavor, including such dishes as venison chili and ranch beans
National Cowboy Hall of Fame Chuck Wagon Cookbook
Language: en
Pages: 301
Authors: B. Byron Price
Categories: Cooking
Type: BOOK - Published: 1995 - Publisher: Hearst Communications

A gathering of genuine chuck wagon cooks at Oklahoma's National Cowboy Hall of Fame offers a bonanza of stories, folklore, letters, historic photographs, and recipes for hearty fare like sourdough bread, meatloaf, chili, stew, and good, strong joe. 30,000 first printing.