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The Texas Cowboy Cookbook: A History in Recipes and Photos

Amazon.com Price:  $16.14 (as of 03/05/2019 00:44 PST- Details)

Description

Texas cowboys are the stuff of legend — immortalized in ruggedly picturesque images from Madison Avenue to Hollywood. Cowboy cooking has the similar romanticized mythology, with the similar oversimplified reputation (think campfire coffee, cowboy steaks, and ranch dressing). Actually, the food of the Texas cattle raisers came from all kinds 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 chile-based cuisine. Walsh gives overdue credit to the in large part unsung black cowboys (one in four cowboys was once black, and lots of of those were cooks). Cowgirls also played a role, and there’s even a chapter on Urban Cowboys and an interview with the owner of Gilley’s, setting for the John Travolta–Debra Winger film.

Here are a mouthwatering variety of recipes that come with campfire and chuckwagon favorites in addition to the sophisticated creations of the New Cowboy Cuisine:

• Meats and poultry: sirloin guisada, cinnamon chicken, coffee-rubbed tenderloin
• Stews and one-pot meals: chili, gumbo, fideo con carne
• Sides: scalloped potatoes, onion rings, pole beans, field peas
• Desserts and breads: peach cobbler, sourdough biscuits, out of date preserves

Through 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.

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