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The Texas Cowboy Cookbook: A History In Recipes And Photos,New
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Texas Cowboys Are The Stuff Of Legend Immortalized In Ruggedly Picturesque Images From Madison Avenue To Hollywood. Cowboy Cooking Has The Same Romanticized Mythology, With The Same Oversimplified Reputation (Think Campfire Coffee, Cowboy Steaks, And Ranch Dressing). In Reality, The Food Of The Texas Cattle Raisers Came From A Wide Variety Of Ethnicities And Spans Four Centuries.Robb Walsh Digs Deep Into The Culinary Culture Of The Texas Cowpunchers, Beginning With The Mexican Vaqueros And Their Chilebased Cuisine. Walsh Gives Overdue Credit To The Largely Unsung Black Cowboys (One In Four Cowboys Was Black, And Many Of Those Were Cooks). Cowgirls Also Played A Role, And There Is Even A Chapter On Urban Cowboys And An Interview With The Owner Of Gilleys, Setting For The John Travoltadebra Winger Film.Here Are A Mouthwatering Variety Of Recipes That Include Campfire And Chuckwagon Favorites As Well As The Sophisticated Creations Of The New Cowboy Cuisine: Meats And Poultry: Sirloin Guisada, Cinnamon Chicken, Coffeerubbed Tenderloin Stews And Onepot Meals: Chili, Gumbo, Fideo Con Carne Sides: Scalloped Potatoes, Onion Rings, Pole Beans, Field Peas Desserts And Breads: Peach Cobbler, Sourdough Biscuits, Oldfashioned Preservesthrough Over A Hundred Evocative Photos And A Hundred Recipes, Historical Sources, And The Words Of The Cowboys (And Cowgirls) Themselves, The Food Lore Of The Lone Star Cowboy Is Brought Vividly To Life.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.