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About Grady Spears
Native Texan and cowboy cook extraordinaire Grady Spears has crafted menus for dozens of buzz-worthy restaurants in his 3-decades long career. Spreading his signature cowboy cuisine from the far reaches of West Texas to the state's biggest cities -- Fort Worth, Dallas, and Houston, Grady has logged many miles out on the culinary trail, even going West and opening an outpost of his acclaimed Reata restaurant in Beverly Hills.... California, that is. Swimming pools and movie stars.
Having authored numerous cookbooks detailing his favorite cowboy recipes, Grady has traveled the world and cooked his signature cowboy chow for Good Morning America and the Today Show, as well as for the culinary elite and some of modern television's best food shows. Grady has prepared meals for the Bush family at the Texas Governor's Mansion, for Hall of Fame pitcher and Texas cattleman Nolan Ryan, as well as maintains his every Sunday partnership with NRG Stadium & the Houston Texans football team. Grady is proud to be a featured chef of RodeoHouston, the biggest livestock show and rodeo in the world.
Now firmly entrenched at his home base in the legendary Fort Worth Stockyards historic district, Grady's newest restaurant Horseshoe Hill has garnered rave reviews. Named one of the Best New Restaurants in 2015 by the Fort Worth Star-Telegram and Texas Monthly, racking up People's Choice Awards for Best Chicken Fried Steaks in Cowtown (Quite an honor), as well as a brand new television series currently in production, Grady is re-establishing cowboy cuisine as America's oldest, most favorite comfort food.
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A haute take on one of America's most traditional cuisines--that of the Texas ranch.
Don't be thinking this book is just full of ribs, beans, and biscuits . . . . unless, of course, you're thinkin' South Texas Venison Ribs with Peanut Dipping Sauce, Black Bean Nachos with Chargrilled Chicken, and West Texas Biscuit Pudding with Southern Comfort en Glace. You see, at the Reata Restaurant in West Texas, hot chef Grady Spears is cooking cowboy cuisine with an emphasis on the cuisine. Filled with fresh, strong flavors, fascinating ranch memorabilia (these Texans take their history seriously!), gorgeous full-color food photography, and truly marvelous, utterly real food, this is American cooking at its kick-off-your-boots-and-get-down-to-business greatest.
Grady's probably the only guy I know who could dress up a Frito pie and make it look pretty, and the only cook who'd think of marinating skirt steak in Dr. Pepper. . . . [He is equally] at ease in a worn pair of leather chaps as he is wielding a saute pan. --Nolan Ryan, Baseball Hall of Fame pitcher and lifelong cowboy
* As at home on the coffee table as it is on the kitchen counter, this definitive cowboy cookbook features historical essays and photographs depicting life on the Chisholm Trail alongside recipes that reinvent cowboy cuisine.
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.
* Equal parts cookbook, history lesson, and photographic essay, The Texas Cowboy Kitchen blends Spears's distinctive culinary recipes with June Naylor's narrative of life on the Chisholm Trail and Erwin E. Smith's award-winning black-and-white cowboy photography and four-color culinary shots.
* Divided into 10 chapters ranging from Campfire Cocktails to Things You Don't Rope to Chuckwagon Secrets, The Texas Cowboy Kitchen contains 100 original recipes perfected at Spears's renowned former restaurants, the Chisholm Club in Fort Worth, Texas, and the Nutt House Restaurant in Granbury, Texas-both of which satisfied wagonloads of hungry customers.