Authors & Events
Nov 26, 2013
| ISBN 9781607746669
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Nov 26, 2013 | ISBN 9781607746669
A haute take on one of America’s most traditional cuisines–that of the Texas ranch.
Don’t be thinking this book is just full of 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 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.
A three-time James Beard award winner, ROBB WALSH is the author of five previous Texas cookbooks. A former restaurant reviewer for the Houston… More about Robb Walsh
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