The Texas Cowboy Kitchen by Grady Spears
Cowboy-turned-chef Grady Spears reinvents chuckwagon dishes from Barbecued Quail Tamales to Pork Tenderloin with Watermelon Salsa to Butterscotch Pie by elevating them to haute cowboy cuisine.
Native Texan and cowboy-turned-chef Grady Spears has created cowboy menus for restaurants he co-owned in Fort Worth, Texas; Granbury, Texas; and Beverly Hills, California, as well as for the Bush family at the Texas Governor's Mansion. This is Grady's fifth cookbook. He owns Grady's Restaurant in his hometown of Fort Worth, Texas. Award-winning journalist and author June Naylor has covered food, dining, and travel for more than twenty years. She is a frequent contributor to a number of Texas newspapers and magazines, as well as to national periodicals and Web sites. With Grady, June wrote The Texas Cowboy Kitchen. A native Texan, she lives in Fort Worth, Texas.
| SKU | Unavailable |
| ISBN 13 | 9780740769733 |
| ISBN 10 | 0740769731 |
| Title | The Texas Cowboy Kitchen |
| Author | Grady Spears |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Andrews McMeel Publishing |
| Year published | 2008-08-18 |
| Number of pages | 228 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |