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Cowboys and Cookouts: A Taste of the Old West Hardcover – April 1, 2003

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Editorial Reviews

From Publishers Weekly

Although the recipes in this fun little primer on campfire cooking won't sustain any serious back-to-nature types (where, for example, would you find Worcestershire sauce in the wilderness?), its considerable charm stems from Esson's efforts to retain for contemporary cooks the 19th-century culinary techniques utilized on the open range. Don't sift through these pages to determine what temperature you should preheat the oven to prepare the "Texas Beef Pot Roast," for example, because Esson, a member of the Guild of Food Writers, assumes you'll use an outdoor fire or a grill (although some of his recipes, like the "Turkey Stew," make use of the refrigerator). To make "Biscuits on Sticks," for example, readers should "Divide the dough into about 18 pieces and flatten each out with your hands. Wrap each piece around the tip of a well-scrubbed, thick, green, nontoxic shrub branch that is long enough to use safely on the fire." Recipes for meat dishes, vegetable dishes and soups, snacks and breakfast meals are interspersed with pages devoted to cowboy doggerel and brief discursions covering such topics as the roundup, cowboy songs and stampedes. The chapter on "Breads and Sweet Things" thankfully overlooks the fact that sweets were often hard to find on the trail. This is an entertaining, reasonably authentic guide to replicating the tastes of the Old West. B&w and color illustrations.
Copyright 2003 Reed Business Information, Inc.

About the Author

After beginning his career working for a well-known publishing company in New York, Scottish-born Lewis Esson is now based in London, where he specialises in writing and editing cookery books, and is a member of the Guild of Food Writers. In his capacity as a writer, he has been very successful with the books: Mouthwatering Mediterranean, Quick Cuisine (which was re-released in paperback as The Quick Cook) and Fast Food for Friends, co-written with Henrietta Green and Marie-Pierre Moine. Lewis acts as a regular contributor to the BBC Good Food Magazine and has contributed to several of their spin-off books, including Food That’ s Good For You, Good Food for Friends and Good Fresh Food Fast. He was also a contributing editor on The Good Cook’s Encyclopaedia and the British edition of Larousse Pratique.

Lewis has worked as project-manager, editor and ghostwriter on many high profile and award-winning cookery projects, including titles by Henrietta Green, Anne Willan, Antonio Carluccio, Marilyn Grenville, Raymond Blanc and Gary Rhodes. Projects that he has managed have won the Glenfiddich award, the James Beard award and the Andre Simon award, and many others have received nominations.

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Product Details

  • Hardcover: 128 pages
  • Publisher: Barron's Educational Series; First Edition edition (April 1, 2003)
  • Language: English
  • ISBN-10: 0764156322
  • ISBN-13: 978-0764156328
  • Product Dimensions: 7.8 x 7.8 x 0.6 inches
  • Shipping Weight: 1 pounds
  • Average Customer Review: 3.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #3,456,984 in Books (See Top 100 in Books)

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3 of 3 people found the following review helpful By C. J. Clark on April 28, 2008
Format: Hardcover
This little book is just fun. The photos are great and the pictures are reminescent of 1950's. The recipes are simple and hearty. Lots of little trivia, songs, poetry is sprinkled in for seasoning the Old West.
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By caroer on November 8, 2011
Format: Hardcover Verified Purchase
This was a cute cook book, and I learned some interesting things, names of cowboy cooks, different names for biscuts,and some saying of famous people! nice book!
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