The Texas Cowboy Cookbook: A History in Recipes and PhotosThe 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

This book recieves 5 stars from this cook!!

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