The Texas Cowboy Cookbook: A History in Recipes and Photos

Do you like cooking, recipe's, cowboy's, chuck wagon's, history and just plain good old stories? Yes? Then The Texas Cowboy Cookbook: A History in Recipes and Photos has all of that and more! From the day this cookbook showed up at my door step, I couldn't put it down. Now this is a cookbook and that would be a first for me! The Texas Cowboy Cookbook: A History in Recipes and Photos is entertaining, educational and will provide a visual history of the Cowboy that many book lack.

Robb Walsh has done justice to the west buy writing this book. Full of historical photo's capturing Cowboy's at the chuckwagon, ranch and range. 256 pages full of Texas Cowboy cooking history covered in 10 chapters as well as a resource guide; inserted between all of this are over 100 recipes collected from The Texas Cowboy era.

Chapters include:

Chapter 1: The Texas Cowboy Myth: Legendary groceries
Chapter 2: West of the Pecos: Sourdough and SOB
Chapter 3: Chuck Wagon Cook-offs: Biscuits, Beans and Cobbler
Chapter 4: Los Vaqueros: Sirloin Guisada and Fideo
Chapter 5: East texas and the Gulf: Corn Dodgers and Catfish
Chapter 6: Black cowboys: Pork, Sweet Potatoes and Cane

Recipes include:

Picante Sauce
Sourdough Starter
Sourdough Pancakes (The best I have ever tasted!)
Son-Of-A-Bitch
Cowboy Coffee
Dutch Oven scalloped Potatoes
Fideo con Carne
Mexican Pot Roast
West Texas Fried Chicken
Cane Syrup Pecan Pie
Chile con queso
Grady's Dr. Pepper Tenderloin
Smoked Hens with Red Spices

And many more…

Exerpt from the back cover:

Home on the Range

Bring the spirt of the Wild West to your home kitchen with this easy-to-follow guide to hearty cowboy cooking. Robb walsh, author of The Tex-Mex Cookbook: A History in Recipes and Photos has dug deep into the food history of Texas to find authentic dishes from Mexican, African-American, Cajun, and Anglo-Southern cowboy cooks.

About the Author

Robb Walsh is the restaurant critic of the Houston Press, and a commentator for National Public Radio's Weekend Edition, Sunday. He has also served as the food editor of the Austin Chronicle, food columnist for Natural History magazine, and editor-in-chief of Chile Pepper magazine. Walsh articles appear in several anthologies including Best Food Writing 2001, and Cornbread Nation I: The Best of Southern Food Writing.

Books by Robb Walsh

Review

The Texas Cowboy Cookbook (Broadway Books)

The Texas cowboy is so central to American culture that even cowboys themselves buy into the mythology. Instead of settling for the usual chuckwagon tales, Robb Walsh has sorted out the facts with a clear eye and passed along the myths with a warm heart. The result is a cookbook that widens horizons.”

—John Thorne, author of Outlaw Cook and Serious Pig

The Texas Cowboy Cookbook: A History in Recipes and Photos