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


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Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens + The Texas Cowboy Kitchen + A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos
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Product Details

  • Hardcover: 240 pages
  • Publisher: Andrews McMeel Publishing (October 20, 2009)
  • Language: English
  • ISBN-10: 0740773925
  • ISBN-13: 978-0740773921
  • Product Dimensions: 10.1 x 8.4 x 0.9 inches
  • Shipping Weight: 3.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #683,646 in Books (See Top 100 in Books)

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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Customer Reviews

4.6 out of 5 stars
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Great pictures of the cowboy way of life.
Betsey
I definitely plan to cook more out of this book while checking my food snobbery at the kitchen door.
Charles G. Thompson
I have made half of the recipes so far and loved them all.
harle lyons

Most Helpful Customer Reviews

11 of 13 people found the following review helpful 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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14 of 19 people found the following review helpful By Don J. Grant on October 29, 2009
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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1 of 1 people found the following review helpful By Tex on December 8, 2011
Format: Hardcover Verified Purchase
This is the perfect gift for the man in your life. I never thought my husband would love a cookbook, but when he is in charge of the meal, this is his "go to" cookbook.
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4 of 6 people found the following review helpful By D. Nigro on August 25, 2010
Format: Hardcover Verified Purchase
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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2 of 3 people found the following review helpful By Dianna J. Ruberto on January 9, 2010
Format: Hardcover Verified Purchase
the book is colorful and well written with great pictures - both of the food and the landscape. the recipes are delicious, too. i haven't made them all yet, but i will. it is a great purchase for a cook or cookbook collector.
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By ike on July 10, 2014
Format: Hardcover
fun to cook
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Format: Hardcover Verified Purchase
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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By roger york on October 26, 2013
Format: Hardcover Verified Purchase
great ideas and recipes use alot to dutch oven cook use his or twist your own great book i have not tried his others yet but this is a must read
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