A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos [Hardcover]

Grady Spears (Author), Robb Walsh (Author), James Evans (Author)

Book Description

Publication Date: December 1, 1998

Cookbook buyers and foodies the world over have come to count on Ten Speed to introduce exciting young chefs and up-and-coming cuisines. In the tradition of Mark Miller's COYOTE CAFE, ROY'S FEASTS FROM HAWAII, and CHARLIE TROTTER'S, we are proud to bring you a haute take on one of America's most traditional cuisines-that of the Texas ranch. But don't be thinking ribs, beans, and biscuits . . . . unless, of course, you're thinkin' South Texas Venison Ribs with Peanut Dipping Sauce, Black Bean Nachos with Chargrilled Chicken, and West Texas Biscuit Pudding with Southern Comfort en Glace. You see, at the Reata Restaurant in West Texas, hot new chef Grady Spears is cooking cowboy cuisine with an emphasis on the cuisine. Filled with fresh, strong flavors, fascinating ranch memorabilia (these Texans take their history seriously!), gorgeous full-color food photography, and truly marvelous, utterly real food, this is American cooking at its kick-off-your-boots-and-get-down-to-business greatest.

Editorial Reviews

From Library Journal

Reata is the name (after the ranch in the movie Giant) of the restaurant Spears opened in Alpine, TX?part of the trans-Pecos region?in early 1995; since then, he and his partner have opened another booming Reata in Forth Worth. Spears thought he wanted to be a modern cowboy, but he ended up in restaurants instead, where he serves hearty, satisfying dishes like Grilled Strip Steak with Cilantro Butter, Jalape?o Beef Stew, and Creamed Spinach with Texas Tarragon. A Martha Stewart Living editor told him his menu was "such a throwback it seems new," but Spears adds his own twist to these dishes, and with coauthor Walsh, he tells a good story, too. Recommended for area and most other larger collections.
Copyright 1998 Reed Business Information, Inc.

About the Author

Food writer ROBB WALSH has won the James Beard Award for his magazine feature writing. He is a columnist for Natural History, former food editor of the Austin Chronicle, a contributing editor for the American Way, a commentator on NPR's "Weekend Edition" and the founder and head judge of the Austin Hot Sauce Contest, the world's largest hot sauce contest.
GRADY SPEARS was the founding chef and co-owner of the Reata restaurants in Alpine and Fort Worth, Texas, and Beverly Hills, California. His food is now a hit at the historic Nutt House Hotel restaurant in Granbury, Texas, and at the Chisholm Club in Fort Worth, Texas.

Product Details

• Hardcover: 224 pages
• Publisher: Ten Speed Press (December 1, 1998)
• Language: English
• ISBN-10: 1580080049
• ISBN-13: 978-1580080040
• Product Dimensions: 8.6 x 0.8 x 10.4 inches
• Shipping Weight: 2.4 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (24 customer reviews)
• Amazon Best Sellers Rank: #238,640 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

27 of 27 people found the following review helpful:

5.0 out of 5 stars I use these recipes ALL THE TIME!!, October 18, 1999

By A Customer

This review is from: A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos (Hardcover)

What a fantastic cookbook. I saw a copy at my parents' house, and I was charmed by the photos and design, so I hinted at a birthday gift selection. The parents obliged, and A COWBOY IN THE KITCHEN has become my favorite cookbook. I discovered that the terrific photos and graphics are only the tip of the iceberg -- the recipes are just fantastic. I have made probably 8 or 9 of them so far, and every one was a joy to make and even more of a joy to eat! In particular, the Spicy Tomato Soup with Sourdough Croutons has been a real hit with friends at dinner parties. The classic Chicken Fried Steak with Cream Gravy is simply divine. It's a great combination of old-timey, classic country comfort food and new-fangled, flavorsome delights. The classic Ranch Dressing and fancier Sherry Vinaigrette have become the standard salad dressings in my kitchen. I can't say enough good things about this book!

17 of 17 people found the following review helpful:

5.0 out of 5 stars Grady Spears; A culinary genius!, May 22, 2000

By 

Heath Holland (Granbury, Tx United States) - See all my reviews

This review is from: A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos (Hardcover)

Grady Spears has written a book that can teach anyone how to cook his West Texas cowboy cuisine! He puts thing in a perspective that is simple to follow. As he states in the book, he can do this because he is not really a chef, he's just a cowboy in the kitchen!

Recipes for things such as Reata grill blend, cilantro butter, sourdough biscuts, and my favorite, buttermilk biscuts with pecans are so savory you'll feel like you're in the beautiful West Texas scenery in the book.

This book is a must for any aspiring cowboy chef!

14 of 14 people found the following review helpful:

5.0 out of 5 stars Required reading for Texans living in exile, August 21, 2000

By 

P. J. Willson (Williamsburg, VA USA) - See all my reviews
(REAL NAME)   

This review is from: A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos (Hardcover)

Grady Spears has generated a terrific cookbook, but it is also just a splendid evocation of West Texas. Texans living far from chicken fried steaks now have the ultimate recipe. The Reata Blend is worth the price of the book! Great chefs do not always produce great books, but Grady Spears has a gift for teaching people how to cook food his way. One of my favorite cookbooks.