A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos Hardcover – Dec 1 1998
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From Library Journal
Reata is the name (after the ranch in the movie Giant) of the restaurant Spears opened in Alpine, TX?part of the trans-Pecos region?in early 1995; since then, he and his partner have opened another booming Reata in Forth Worth. Spears thought he wanted to be a modern cowboy, but he ended up in restaurants instead, where he serves hearty, satisfying dishes like Grilled Strip Steak with Cilantro Butter, Jalape?o Beef Stew, and Creamed Spinach with Texas Tarragon. A Martha Stewart Living editor told him his menu was "such a throwback it seems new," but Spears adds his own twist to these dishes, and with coauthor Walsh, he tells a good story, too. Recommended for area and most other larger collections.
Copyright 1998 Reed Business Information, Inc.
About the Author
Food writer ROBB WALSH has won the James Beard Award for his magazine feature writing. He is a columnist for Natural History, former food editor of the Austin Chronicle, a contributing editor for the American Way, a commentator on NPR's "Weekend Edition" and the founder and head judge of the Austin Hot Sauce Contest, the world's largest hot sauce contest.
GRADY SPEARS was the founding chef and co-owner of the Reata restaurants in Alpine and Fort Worth, Texas, and Beverly Hills, California. His food is now a hit at the historic Nutt House Hotel restaurant in Granbury, Texas, and at the Chisholm Club in Fort Worth, Texas.
Top Customer Reviews
Most Helpful Customer Reviews on Amazon.com (beta)
Recipes for things such as Reata grill blend, cilantro butter, sourdough biscuts, and my favorite, buttermilk biscuts with pecans are so savory you'll feel like you're in the beautiful West Texas scenery in the book.
This book is a must for any aspiring cowboy chef!
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