![A Cowboy In The Kitchen: Recipes From Reata And Texas West Of The Pecos [A Cookbook] A Cowboy In The Kitchen: Recipes From Reata And Texas West Of The Pecos [A Cookbook]](https://img.secondsale.com/PRO04129999.jpg?d=255x386)
![A Cowboy In The Kitchen: Recipes From Reata And Texas West Of The Pecos [A Cookbook] A Cowboy In The Kitchen: Recipes From Reata And Texas West Of The Pecos [A Cookbook]](https://img.secondsale.com/PRO04129999.jpg?d=255x386)
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Format: Hardcover
Condition: Good
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.
It takes about 4 Hours and 34 minutes on average for a reader to read A Cowboy In The Kitchen: Recipes From Reata And Texas West Of The Pecos [A Cookbook]. This is based on the average reading speed of 250 Words per minute.
A Cowboy In The Kitchen: Recipes From Reata And Texas West Of The Pecos [A Cookbook] is 224 pages long.
A Cowboy In The Kitchen: Recipes From Reata And Texas West Of The Pecos [A Cookbook] was written by Grady Spears , Robb Walsh and Dick Patrick
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