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Come An' Get It: The Story of the Old Cowboy Cook Paperback – May 12, 1972


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Come An' Get It: The Story of the Old Cowboy Cook + We Pointed Them North: Recollections of a Cowpuncher
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Product Details

  • Paperback: 182 pages
  • Publisher: University of Oklahoma Press (May 12, 1972)
  • Language: English
  • ISBN-10: 0806110139
  • ISBN-13: 978-0806110134
  • Product Dimensions: 7.5 x 4.7 x 0.4 inches
  • Shipping Weight: 3.2 ounces (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #671,616 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Ramon F. Adams, Western bibliophile and lexicographer of Dallas, knows the lore and language of the range as perhaps no other man does today. He was the ideal choice to arrange Bob Kennon's story for publication. Mr. Kennon, he says, "through in his eighties, had a keen mind and deep interest in the history of Montana, he began sending me the story of his life, more material, in fact, than I could use." That he was made good use of that material, this book attests.

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Most Helpful Customer Reviews

11 of 12 people found the following review helpful By Ronald Scheer on June 19, 2003
Format: Paperback
Ramon Adams has an encyclopedic knowledge of the social life of cowboys on the range. In this one of his many books, he describes the role of the chuck wagon cook on the cattle drives and roundups. Adams is a great collector of amusing stories and colorful cowboy slang. If he knows one word for something, he probably knows half a dozen.
The book provides a detailed description of the chuck wagon itself, how it's constructed and its contents organized, how it's cleaned and maintained, who has responsibilities for what. The chuck wagon was both the nerve center and social center of a trail outfit. Besides getting three meals a day, the cowboys also laid out their bedrolls nearby, and the wrangler's remuda of horses was close at hand. In many cases, the cowboys' bedrolls made the trip to the next night's camp in the back of the chuck wagon.
Of most interest to this reader was the actual fare, typically fried meat, beans cooked for many hours, and sourdough biscuits made in Dutch ovens, all washed down with strong coffee. Depending on the talent and disposition of the cook there were also treats and "sweets," such as pies made from dried apples. An outfit depended for morale and productivity on a cook who kept the men well fed and happy. This gave a well-liked cook a tremendous amount of leverage in the all-male hierarchy of tough cowboys. A man who complained about the chuck or didn't respect the cook's camp rules would soon be sorry.
I thoroughly enjoyed this book, and while I've read extensively about the cowboy West, it taught me a lot I didn't know, and in a very entertaining way. It belongs on anyone's "Lonesome Dove" bookshelf.
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6 of 7 people found the following review helpful By ddshutt@aol.com on November 16, 1998
Format: Paperback
This book is highly recommended for those who follow the arcane art of chuckwagon cooking. Adams displays an excellent, first-hand grasp of the subject and writes with wit and style. Buy it now!
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5 of 6 people found the following review helpful By A Customer on February 6, 2000
Format: Paperback
For anyone unfamiliar with the Ol' time cattle drives, this book does a wonderful job enlightening from the point of view of the Ol' Cowboy Cook. I recommend this title to any reader interested in cattle drives
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