The Texas Cowboy Kitchen

Gradys probably the only guy I know who could dress up a Frito pie and make it look pretty, and the only cook whod think of marinating skirt steak in Dr. Pepper. . . . [He is equally] at ease in a worn pair of leather chaps as he is wielding a saute pan.Nolan Ryan, Baseball Hall of Fame pitcher and lifelong cowboy

As at home on the coffee table as it is on the kitchen counter, this definitive cowboy cookbook features historical essays and photographs depicting life on the Chisholm Trail alongside recipes that reinvent cowboy cuisine. Cowboy-turned-chef Grady Spears reinvents chuckwagon dishes from Barbecued Quail Tamales to Pork Tenderloin with Watermelon Salsa to Butterscotch Pie by elevating them to haute cowboy cuisine.

Equal parts cookbook, history lesson, and photographic essay, The Texas Cowboy Kitchen blends Spearss distinctive culinary recipes with June Naylors narrative of life on the Chisholm Trail and Erwin E. Smiths award-winning black-and-white cowboy photography and four-color culinary shots. Divided into 10 chapters ranging from Campfire Cocktails to Things You Dont Rope to Chuckwagon Secrets, The Texas Cowboy Kitchen contains 100 original recipes perfected at Spearss renowned former restaurants, the Chisholm Club in Fort Worth, Texas, and the Nutt House Restaurant in Granbury, Texasboth of which satisfied wags of hungry customers.