The Texas Cowboy Kitchen: Recipes from the Chisholm Club [Hardcover]

Grady Spears (Author), June Naylor (Author)

Book Description

Publication Date: September 2003

With 100 recipes inspired by an unforgettable era of horseback heroes, THE TEXAS COWBOY KITCHEN is the newest cookbook from America’s celebrated cowboy-turned-chef, Grady Spears. A combination of Grady’s inimitable spin on gratifying, hearty food, and the romance of the famous Chisholm Trail where cowboys drove cattle some 130-odd years ago, this beautifully illustrated book turns simple cowboy food into gourmet creations. Palate-pleasing eats from Grady’s newest hit restaurant, the Chisholm Club, reflect an upscale-rustic spirit in food and language and offer a refined take on the trail-driving campfire cuisine of days gone by.

Editorial Reviews

About the Author

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. Grady lives in Fort Worth, Texas.

JUNE NAYLOR is a dining critic and food writer for the Fort Worth Star-Telegram and several magazines. A member of Les Dames d’Escoffier and a James Beard Foundation Awards Judge in 2002, June has won multiple awards for her Texas travel books. She lives in Fort Worth, Texas.

Product Details

• Hardcover: 228 pages
• Publisher: Ten Speed Press (September 2003)
• Language: English
• ISBN-10: 0972449507
• ISBN-13: 978-0972449502
• Product Dimensions: 11.3 x 9.2 x 1.1 inches
• Shipping Weight: 3.3 pounds
• Average Customer Review: 4.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #1,422,187 in Books (See Top 100 in Books)

More 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. He owns Grady's Restaurant in his hometown of Fort Worth, Texas.

Customer Reviews

Most Helpful Customer Reviews

4 of 4 people found the following review helpful:

4.0 out of 5 stars Beautiful, and great recipes, December 3, 2003

By A Customer

This review is from: The Texas Cowboy Kitchen: Recipes from the Chisholm Club (Hardcover)

This is a gorgeous, coffee table-type cookbook with its beautiful historic photos of cowboys and Texas. But the recipes are also terrific. Spears is a famous chef, but the recipes are very home cook-friendly. And lots of Texas favorites, like an updated version of Frito pie with venison chili. Only one I didn't like that much was a Dr Pepper cake. But the meat recipes are great. So are the campfire cocktails!

6 of 7 people found the following review helpful:

5.0 out of 5 stars A New Frontier in American Cooking!!, October 14, 2003

By 

Tim Schorn (Fort Worth, Texas USA) - See all my reviews

This review is from: The Texas Cowboy Kitchen: Recipes from the Chisholm Club (Hardcover)

It has been a ton of fun looking through my newest cookbook!! I have even tried a couple of the recipes! The addition of the Smith photos (from the Amon Carter Collection) is a huge bonus...they add a dimension to the book that is unique but somehow essential. Ever since I got the first Reata cookbook I've thought it could not be improved upon. I was dead wrong. Everyone I have showed this book to has had the same reaction...it is the most appealing "cookbook" they have ever seen! The reason I put the word in quotes is that it is to everyone who has seen it much more than a recipe binder and that is what I like about it best. It is one part history, one part food, sprinkled with Texana, a story unfolding from a passionate soul. Fire up the stove and gather 'round!! It's time to eat!!
Congratulations, Grady!! You have much to be proud of!!

4 of 6 people found the following review helpful:

3.0 out of 5 stars Sorry but no real Texas Cowboy that I have ever known would cook any of this, May 14, 2006

By 

Billy Goat Ranch "Art, Craft, & Book Junkie" (Hill Country, TX USA) - See all my reviews
(VINE VOICE)   

This review is from: The Texas Cowboy Kitchen: Recipes from the Chisholm Club (Hardcover)

I love the beautiful photos of real cowboys- a nice pictorial history. I am sure the recipes actually taste good, and I am not accusing Grady of not being a real cowboy, I am sure he was. But sadly to me, he continues the trend of taking traditional food, which was fairly simple and tasty in itself, and re-inventing it to make it fancy restaurant fare. Like Barbecued Quail Tamales with Avocado Cream. I ordered it looking for some classic dishes that are so very good, that I might actually make. I started to order another of his books, that has a great title- just what I am looking for, but now really don't think so. I am sorry- a lot of people would love this, the contents just don't seem to go so well with the title. Perhaps 'The Modern Texas Kitchen' would have been better.