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Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens Hardcover – October 20, 2009

4.6 out of 5 stars 25 customer reviews

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Editorial Reviews

Review

"If you associate cowboy cooking with barbeque, beef, and beans, you're in for one Texas-sized surprise. In his latest cookbook [Cooking The Cowboy Way] with June Naylor, Grady Spears travels North America in search of food that celebrates what he calls the "cowboy way," a lifestyle born of life in the saddle or on the trail. The cowboy-turned-chef visits kitchens from Florida to Texas to Alberta, Canada, gathering a varied, if not eclectic, collection of recipes inspired by campfires, chuck wagons, and ranch kitchens." --Cowboys & Indians

"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

Native Texan and cowboy-turned-chef Grady Spears has created cowboy menus for restaurants he co-owned in Fort Worth, Texas; Granbury, Texas; and Beverly Hills, California, as well as for the Bush family at the Texas Governor's Mansion. This is Grady's fifth cookbook. He owns Grady's Restaurant in his hometown of Fort Worth, Texas.
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.
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Product Details

  • Hardcover: 240 pages
  • Publisher: Andrews McMeel Publishing; First Edition edition (October 20, 2009)
  • Language: English
  • ISBN-10: 0740773925
  • ISBN-13: 978-0740773921
  • Product Dimensions: 8.4 x 0.9 x 10.2 inches
  • Shipping Weight: 3.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Best Sellers Rank: #561,338 in Books (See Top 100 in Books)

Important Information

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Customer Reviews

Top Customer Reviews

By Charles G. Thompson on January 10, 2010
Format: Hardcover
Growing up on the central coast of California was paradisaical in many ways. The natural beauty. The rural feeling. My relatives close by. Farm fresh fruits and vegetables always at hand. Food and family often intermixed. My great-great-aunt Ona Chandler married into the Dana family -- a Spanish land grant family dating back to before California was a state when it still belonged to Mexico. Spanish land grants weren't actually Spanish, they were Mexican. Huge tracts of land that the Mexican government gave away to white men if they married the daughters of Mexican soldiers who were stationed in 'Alta California' -- the name it had at the time. The goal was to populate the region but it backfired when the white man took the land away from Mexico eventually making it the State of California. The Dana family operated a rancho near the small town of Nipomo -- a cow town, full of farmers and ranchers. Cattle was raised in the surrounding hills, and still is. And naturally where there's beef there's barbecue. Not just in Nipomo but also in the surrounding area: Santa Maria, Arroyo Grande, and San Luis Obispo. It's called Santa Maria-style barbecue and the cut used is tri-tip.

Santa Maria-style barbecue is a method of outdoor cooking that dates back to the early ranchos and land grants. It is still extremely popular and these days men spend weekends grilling away in grocery store parking lots on mobile barbecue pits; the smell of the oak wood fire, and grilling meat wafting in the air. Because of my Aunt Onie our family has a strong link to the area as well as to this style of cooking. As a child during the summer months the Nipomo's Men's Club held community barbecues on the weekends.
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Format: Hardcover
If your looking for a cookbook, this is not the one. If your looking for entertaining reading and some nice pictures you will probably enjoy it. If your looking for some of Grady's tried and proven recipes, buy all of his other books. This one seems like an attempt to use his name to sell some books and stroke some of his friends back.
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Format: Hardcover
This book is the real deal! It is a gorgeous book full of recipes for genuine cowboy cooking. The book is arranged by ranch or restaurant/ resort. The book tells the story of each place, and is fascinating to read, and look at the pictures. He has me planning a trip to Big Bend. But the best part of the book are the down to earth authentic recipes. Spears brings us recipes not only from Texas, but from Calgary, Florida, Missouri, and Arizona as well. It is fun to read the stories of the ranches and people, especially to me the chuck wagon cooks. There is most of the food you would expect to see, such as Baby Back Ribs, Prime Rib, Ranch Beans, Brisket, Sourdough Biscuits, Chuck Wagon Stew, Chili, Corn Muffins. But there are also some surprising recipes that I will certainly make, such as Asparagus and Portobello Enchiladas in Chipotle cream, and Eggs over Sourdough-Battered Chicken-Fried Steak. There is also a vegetarian Portobello burger that looks amazing. I also love the fact that so many meat rub and sauce recipes are included, including a wonderful BBQ sauce for fish. There are a few recipes for the Vaqueros, such as Migas. My only minor complaint is that having lived in South and Central Texas for far longer than I lived in the DFW region, my taste buds now want much more Tex-Mex, and I would have loved to have seen more of this in the book. But this book will be a treasure, not only for all the hard-working cowboys, cowgirls, and oil field workers, but for everyone!
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First checked this cook book out as an digital ebook through my local library and was so impressed by the recipes that I bought this for my own library. My husband and I recently purchased a smoker which we are totally pleased with and this cook book will only compliment the excellence of the product coming out of the smoker.
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The book was just as described and a great find! The outside hardcover edge of this book was a little bit worn (looked like it could be from use or just from shipping). But I am okay with that and everything else was good on it.
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I bought this book thinking I'd give it to my son. He loves grilling and cooking outside so much he built a smoker & grill. I've enjoyed this book so much I may have to order another one! I especially enjoyed the fact that the recipes were from ranches & locations across the US and even Alberta. Sometime soon I'll try the recipes. They look great.
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Go see him at his new restaurant in Granbury, Tx (Grady's Line Camp). The food is great and his staff is wonderful. Take your book with you and he will be happy to sign it! Some of the recipes come directly from this book.
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I have been cooking with cast iron cookware for over 40 years.I enjoy stepping back in time and reliving those rustic years of days gone by.
When my girls were just knee high to a grasshopper I would take them camping and they always liked waking up to the smell of bacon,biscuts,home fries,eggs and grits over the camp fire.My girls are all grown up now and have children of their own and have blessed me with more memories,taking my grand children to those memorable camp fires, the morning breakfast and the adventure of the outdoors.
Nothing will ever compare to the time spent with your children and grand children,making memories for when you grow old and can't do it any longer,I hope I never see that day come.
But just like my grand mother handed down the cast iron cookware to my mother and my mother handed down same to me,I too will hand it down to my children along with the memories I will cherish forever.
The Cooking the Cowboy Way is about one of the finest recipe books I come across and would reccommend it to anyone,it's cooking made easy.
Why not start today and build memories with your children and grand kids.They grow up too quick and before you know it the time is gone, lost forever.
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