"Cooking the Cowboy Way follows cowboy cooking across the continent - from Perini Ranch in Buffalo Gap all the way to Homeplace Ranch in Alberta, Canada. There are a couple of urban detours along this tour: the famous Gates Bar-B-Q in Kansas City, and Spears' own tailgate party in Arlington. ... Cooking the Cowboy Way is not a guide to old-fashioned ranch and trail grub. And that's a good thing. The book is an homage to the cowboy legacy, which Spears finds evolving on the nation's ranches." --Dallas Morning News
"[Grady Spears and June Naylor] went all over the country, with a heavy emphasis on Texas, of course, drawing inspiration from cooks on and around ranches large and small. They then took these recipes and adapted them for regular kitchens and modern uses (i.e., dinner parties and backyard cooking). The results sound great." --Texas Monthly
About the Author
Award-winning journalist and author June Naylor has covered food, dining, and travel for more than twenty years. She is a frequent contributor to a number of Texas newspapers and magazines, as well as to national periodicals and Web sites. With Grady, June wrote The Texas Cowboy Kitchen. A native Texan, she lives in Fort Worth, Texas.