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

Grady Spears; Robb Walsh; James Evans

ISBN 10: 1580080049 / ISBN 13: 9781580080040

Edité par Ten Speed Press, 1998

Fast Free Shipping â Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy. N° de réf. du vendeur GWV.1580080049.VG

Synopsis :

A haute take on one of America's most traditional cuisines--that of the Texas ranch.

Don't be thinking this book is just full of 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 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.

À propos de l?auteur:

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.

Détails bibliographiques

Titre : A Cowboy in the Kitchen: Recipes from Reata ...
Éditeur : Ten Speed Press
Date d'édition : 1998
Reliure : Couverture rigide
Etat : very_good