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Reata by Mike Micallef and Julie Hatch

Reata

  • Hardcover $35.00

    Nov 04, 2008 | 192 Pages

  • Ebook $18.99

    Jul 27, 2011 | 192 Pages

Product Details

Praise

“A grand collection of cooking and imagery that embodies the hardscrabble cowboy culture of West Texas.”
–Tosh Brown, author of Grazing Across Texas: Rod, Gun & Ranch Cooking  
 
“Mike and Reata use traditional Texas ingredients with a sophisticated flair. The great presentations and photography give everyone a chance to see Reata’s roots.”
–Tom Perini, owner of the Perini Ranch Steakhouse and author of Texas Cowboy Cooking
 
“This group of recipes is an excellent collection of Reata’s best. The book takes basic ranch cooking to another level. Mike Micallef has hit another home run. Keep on spurrin’!”
–Cliff Teinert, owner of the Collins Creek Ranch and coauthor of Barbecue, Biscuits, and Beans: Chuckwagon Cooking

Table Of Contents

Introduction – ix
by John DeMers and Mike Micallef
 
starters – 1
soups – 29
salads & dressings – 41
sides – 57
mains – 71
desserts – 109
extras – 129
drinks – 147
 
Acknowledgments – 160
Index – 162

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