Get Free Ebook The Texas Cowboy Cookbook: A History in Recipes and Photos
Get Free Ebook The Texas Cowboy Cookbook: A History in Recipes and Photos
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The Texas Cowboy Cookbook: A History in Recipes and Photos
Get Free Ebook The Texas Cowboy Cookbook: A History in Recipes and Photos
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From Publishers Weekly A Houston native with two James Beard awards, Walsh (Legends of Texas Barbecue Cookbook) carves Texas up into digestible sections, collecting its juices and leaving lots of contemplative fat. This 10-chapter history reaches as far back as the year 1540, when cattle first came to the area, and examines a multitude of geographic and demographic influences on the Lone Star State's cuisine. It is both a study of rich diversity and a collection of over 100 recipes, though only perhaps a quarter of the meals rise above the commonplace. The liveliest dishes turn up in the section on South Texas and are presented with a Hispanic flair, such as Conejo Colorado (Rabbit Stewed in Red Chile Sauce). There are two intriguing chapters that examine how black slaves transformed into black cowboys and were responsible for the introduction of Texas barbecue, but the accompanying recipes are disappointingly old hat. A fun chapter on Cowgirls in the Kitchen has some of the best of the book's 150 b&w photos as well as a swell Buttermilk-Lemon Pie. Moving into modern times, there is perhaps too much attention paid to the movie Urban Cowboy and the cultural and epicurean importance of Mickey Gilley, but Walsh wraps up his enterprise nicely with entrees such as a Poblano Mac & Cheese and a broiled tenderloin marinated in the black gold of Waco: Dr. Pepper. (Apr.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. Read more Review “The Texas cowboy is so central to American culture that even cowboys themselves buy into the mythology. Instead of settling for the usual chuckwagon tales, Robb Walsh has sorted out the facts with a clear eye and passed along the myths with a warm heart. He also serves up lots of the surprisingly tasty fare that Texas cowboys--black and white, Anglo and Hispanic, male and female--really cooked. The result is a cookbook that widens horizons.” —John Thorne, author of Outlaw Cook and Serious Pig “A Western saga of a cookbook with wild and delicious stories, photos, and recipes. It feels like a collaboration by John Wayne, Larry McMurtry, and Emiliano Zapata.” —Davia Nelson & Nikki Silva, NPR's Kitchen Sisters Read more See all Editorial ReviewsPaperback=272 pages. Publisher=Ten Speed Press (April 10, 2007). Language=English. ISBN-10=0767921496. ISBN-13=978-0767921497. Product Dimensions=7.4 x 0.7 x 9.1 inches. Shipping Weight=1.2 pounds (View shipping rates and policies). Average Customer Review=4.5 out of 5 stars 37 customer reviews. Amazon Best Sellers RankWesternSouthwesternCamping & RVs=#126,312 in Books (See Top 100 in Books) .zg_hrsr { margin: 0; padding: 0; list-style-type: none; } .zg_hrsr_item { margin: 0 0 0 10px; } .zg_hrsr_rank { display: inline-block; width: 80px; text-align: right; } #30 in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional > #52 in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional > #56 in Books > Cookbooks, Food & Wine > Outdoor Cooking >.
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