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Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens
Life in the saddle, on the trail, and in the outback has forged a style of living that cowboy-turned-chef Grady Spears calls the Cowboy Way. It's a life where boots and hats are much more about function than fashion. It means that when you eat, drink, and breathe the tending of cattle, raising beef is not just some exercise where loss is charted on a spreadsheet. When your ...more
Hardcover, 240 pages
Published October 20th 2009 by Andrews McMeel Publishing
(first published 2009)
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Growing up on the central coast of California was paradisaical in many ways. The natural beauty. The rural feeling. My relatives close by. Farm fresh fruits and vegetables always at hand. Food and family often intermixed. My great-great-aunt Ona Chandler married into the Dana family -- a Spanish land grant family dating back to before California was a state when it still belonged to Mexico. Spanish land grants weren't actually Spanish, they were Mexican. Huge tracts of land that the Mexican gove ...more
There is a recipe in here for an oven-baked brisket that is simply wonderful -- only, if you make it, OMIT the 2 tablespoons of salt called for in the recipe for the rub!! WAY too salty! The next time I made it I left the salt out of the rub completely and it was just great.