Showing 1–10 of 22 results
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.
This Dutch oven cookbook is full of easy to follow recipes cooked in competitive cook-offs sanctioned by the Lone Star Dutch Oven Society during 1995-1996. This book also includes history, valuable facts, and welcomed cooking tips. 234 pages
Chili, stew, biscuits—it’s all here in over a hundred old-time recipes, home remedies too! More than a cookbook, it’s a treasure trove of ranch lore.
by Sue Cunningham & Jean Cates
Written by the daughters of the late Dick Shepherd. Recipes from consistent winners at chuckwagon cooking competitions.
by Sue Cunningham and Jean Cates
More recipes from these award winning Chuckwagon cooks
by Grady Spears and Brigit L. Binns
Boot Scootin’ Beverages and Tasty Vittles from the Wild West.
A complete dutch oven cooking guide including 74 delicious recipes for outdoor use utilizing charcoal briquettes, or indoors utilizing your conventional stove top burners and oven.
Join journalist-turned-culinary historian Nola McKey on a Texas journey as she explores the state’s foodways through heirloom recipes. In this collection of more than one hundred third-generation (and older) recipes, Texans share not only the delicious dishes they inherited from their ancestors but the stories and traditions that accompany them. With a strong focus on Texas’ cultural diversity—recipes include Norwegian rosettes, Italian pizzelle, Czech sauerkraut, Chinese fried rice, Mexican caldo, Wendish noodles, and African American purple hull peas—McKey documents the culinary impact of ethnic groups from around the globe.
But this book is not for foodies alone; history enthusiasts will appreciate the snapshots of daily Texas life captured in the narratives accompanying recipes that span more than a century. Told primarily in the words of today’s cooks, these multigenerational family recollections can take anyone on a trip down memory lane, back to a beloved grandmother’s kitchen or a great-aunt’s holiday table.
Additionally, McKey provides tips for preserving your own family recipes and for recording the heritage surrounding a special dish. She also includes recommendations for festivals and museums where readers can learn more about Texas foods and cultures.
Illustrated with family photos and original watercolors by Cora McKown, From Tea Cakes to Tamales: Third-Generation Texas Recipes will, itself, quickly become a Texas family heirloom.
Outdoor cooking makes any meal an event. In this Camp Dutch Oven Cooking 101 guide from Lodge Cast Iron, you’ll learn to use America’s oldest cooking implement–the cast iron Camp Dutch Oven–to whip up a quick, sumptuous feast for your favorite outdoorsmen. This step-by-step primer on outdoor camp oven cooking is complete with illustrated guides and great recipes. This guide makes a great gift for beginning campers or experienced woodsman.