The Texas Cowboy Kitchen: Recipes from the Chisholm Club by Grady Spears and June Naylor

  • Grady's basic tamale

    from The Texas Cowboy Kitchen: Recipes from the Chisholm Club The Texas Cowboy Kitchen by Grady Spears and June Naylor

    • Categories: Appetizers / starters; Main course; Christmas; Mexican; American
    • Ingredients: masa harina; chicken stock; lard; red bell peppers; jalapeño chiles; red onions; corn; cilantro; corn husks
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  • ISBN 10 0972449507
  • ISBN 13 9780972449502
  • Published Feb 25 2003
  • Format Hardcover
  • Page Count 228
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

With 100 recipes inspired by an unforgettable era of horseback heroes, The Texas Cowboy Kitchen is the newest cookbook from America's celebrated cowboy-turned-chef, Grady Spears. A combination of Grady's inimitable spin on gratifying, hearty food, and the romance of the famous Chisholm Trail where cowboys drove cattle some 130-odd years ago, this beautifully illustrated book turns simple cowboy food into gourmet creations.


Palate-pleasing eats from Grady's newest hit restaurant, the Chisholm Club, reflect an upscale-rustic spirit in food and language and offer a refined take on the trail-driving campfire cuisine of days gone by.

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