Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens
"If you associate cowboy cooking with barbeque, beef, and beans, you're in for one Texas-sized surprise. In his latest cookbook [Cooking The Cowboy Way] with June Naylor, Grady Spears travels North America in search of food that celebrates what he calls the "cowboy way," a lifestyle born of life in the saddle or on the trail. The cowboy-turned-chef visits kitchens from Florida to Texas to Alberta, Canada, gathering a varied, if not eclectic, collection of recipes inspired by campfires, chuck wagons, and ranch kitchens." --Cowboys & Indians"Cooking the Cowboy Way follows cowboy cooking across the continent - from Perini Ranch in Buffalo Gap all the way to Homeplace Ranch in Alberta, Canada. There are a couple of urban detours along this tour: the famous Gates Bar-B-Q in Kansas City, and Spears' own tailgate party in Arlington. ... Cooking the Cowboy Way is not a guide to old-fashioned ranch and trail grub. And that's a good thing. The book is an homage to the cowboy legacy, which Spears finds evolving on the nation's ranches." --Dallas Morning News"[Grady Spears and June Naylor]  went all over the country, with a heavy emphasis on Texas, of course, drawing inspiration from cooks on and around ranches large and small. They then took these recipes and adapted them for regular kitchens and modern uses (i.e.,  dinner parties and backyard cooking). The results sound great."  --Texas Monthly