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

Cookbook buyers and foodies the world around 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 Café, 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 historic Reata ranch in rural 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 photography, and truly marvelous, utterly real food, this is American cooking at its kick-off-your-boots-and-get-down-to-business greatest.