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Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens
Andrews McMeel Publishing
November 2009
On Sale: October 20, 2009
240 pages
ISBN: 0740773925
EAN: 9780740773921
Hardcover
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Cookbooks
Life in the saddle, on the trail, and in the outback has
forged a style of living that cowboy-turned-chef Grady
Spears calls the Cowboy Way. It's a life where boots and
hats are much more about function than fashion. It means
that when you eat, drink, and breathe the tending of cattle,
raising beef is not just some exercise where loss is charted
on a spreadsheet. When your days are filled with the smells
of fresh-cut hay and the creaking of worn leather, when you
wake up with the sun and to the smell of coffee on the boil
and biscuits from the chuck wagon, you are living the Cowboy
Way. Because cowboys spend long days outdoors in every kind of
weather, sometimes for weeks at a time, satiating a cowboy's
hunger is a challenge for ranch cooks from Texas to Florida,
north into Canada, and south of the border into Mexico. This
collection of almost one hundred recipes is not only the
result of Grady's journey across North America, but also the
cowboy's journey through history. In Cooking the Cowboy Way, you'll have a ringside seat at
the rodeo as Grady wrestles down new recipes from some
incredible cowboy cooks and kitchen wranglers who know what
hungry cow folks want to eat. And in the process, you'll be
carried away by the magic of starry nights by the campfire
and seduced by the heritage of the chuck wagon and ranch
kitchens, where the menus are still stoked by the traditions
of the Old West just as they have been for a century or more.
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