A Cowboy in the Kitchen
Recipes from Reata and Texas West of the Pecos
Authors: Grady Spears and Robb Walsh
Publisher: Ten Speed Press (2004)

 

Cookbook buyers and foodies the world over have come to count on Ten Speed to introduce exciting young chefs and up-and-coming cuisines. In the tradition of Mark Miller's Coyote Cafe, Roy's Feasts from Hawaii, and Charlie Trotter's, we are proud to bring you a haute take on one of America's most traditional cuisines-that of the Texas ranch. But don't be thinking 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 new 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.

 

About the Authors:
Grady Spears worked as a cowhand and cattle broker before becoming executive chef and co-owner of the Reata Restaurants in Alpine and Fort Worth, Texas. Spears was named one of the Top 5 New Chefs of 1998 by Restaurants and Institutions Mgazine. His work at the Reata has been widely praised in newspapers and magazines from coast to coast.

 

Robb Walsh is a nted cookbook author and food journalist. He is a recent winner of the James Beard Journalism Award for Magazine Feature Writing. A former food editor of the Austin Chronicle, Walsh is currently the food columnist for Natural History Magazine, a contributing editor or American Way, and a commentator on NPR's Weekend Edition.

 

Hardcover. 149 pages. Full-color photographs.