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Bezig met laden... A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecosdoor Grady Spears
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 Meld je aan bij LibraryThing om erachter te komen of je dit boek goed zult vinden. Op dit moment geen Discussie gesprekken over dit boek.  louparris | Sep 1, 2007 |  geen besprekingen | voeg een bespreking toe
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. Geen bibliotheekbeschrijvingen gevonden. |
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 Google Books — Bezig met laden...GenresDewey Decimale Classificatie (DDC)641.5978Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking North America Western U.S.LC-classificatieWaarderingGemiddelde: (4.38)
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I don't know where Grady Spears is these days. He seems to move around! I really liked the intro to the book in which he tells how he started cooking at The Gage Hotel in Marathon (I've stayed there several times) and then opened his first Reata in Alpine.
Like I said, there are a lot of good recipes here, but I guess my favorite part of the book is the stuff about Son-of-a-Bitch stew (an old-time cowboy stew made mostly of innards) and a recipe for Sissified SOB stew for others.