Cooking the Cowboy Way

Publishers Information

About Cooking the Cowboy Way

Publisher Web Link: http://www.andrewsmcmeel.com/

Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens

Life in the saddle, on the trail, and in the outback has forged a style of living that cowboy-turned-chef Grady Spears calls the Cowboy Way. It’s a life where boots and hats are much more about function than fashion. It means that when you eat, drink, and breathe the tending of cattle, raising beef is not just some exercise where loss is charted on a spreadsheet. When your days are filled with the smells of fresh-cut hay and the creaking of worn leather, when you wake up with the sun and to the smell of coffee on the boil and biscuits from the chuck wagon, you are living the Cowboy Way.

Because cowboys spend long days outdoors in every kind of weather, sometimes for weeks at a time, satiating a cowboy’s hunger is a challenge for ranch cooks from Texas to Florida, north into Canada, and south of the border into Mexico. This collection of almost one hundred recipes is not only the result of Grady’s journey across North America, but also the cowboy’s journey through history.

In Cooking the Cowboy Way, you’ll have a ringside seat at the rodeo as Grady wrestles down new recipes from some incredible cowboy cooks and kitchen wranglers who know what hungry cow folks want to eat. And in the process, you’ll be carried away by the magic of starry nights by the campfire and seduced by the heritage of the chuck wagon and ranch kitchens, where the menus are still stoked by the traditions of the Old West just as they have been for a century or more.

Author Information

About Grady Spears

Author Web Link: http://www.gradyspears.com/

What Julia Child and Jacques Pepin have done for modern French Cooking, what Diana Kennedy did for Mexican Cooking, Grady Spears has done and continues to do for Cowboy Cooking. What Mark Miller is to Southwestern Cuisine, what Emeril Lagasse is to Modern American Cuisine, Grady Spears is to Cowboy Cuisine. Putting his indelible brand on the genre, he is both creator and charismatic personality, enthralling cooks of all levels of expertise with his endearing, joyous approach to hearty fare. Named one of the Top Five Chefs of 1998 by Restaurant and Institutions, and Rising Star of 1999 by Restaurant Hospitality Magazine, Grady’s work has been widely praised in such prestigious publications as The New York Times, Texas Monthly, P.O.V., Martha Stewart Living, Country Homes, Southern Living, and countless others.

A native of Fort Worth, Grady Spears would rather be called a Cowboy Cook than a Chef. The long, tall Texan earned a meager living punching and selling cattle before turning to restaurant work to pay the bills, and his expertise in the kitchen came about unexpectedly: the moment a chef simply quit in the midst of a busy weekend dinner shift at the restaurant Grady was managing in the West Texas town of Marathon. Grady stepped up to the stove, grabbed a pan, and produced meals for the dining room full of 100 hungry people. Like they say, the rest is history.

Since then, Grady has created menus and concepts in his signature Cowboy Style for The Reata Restaurants he co-owned in Alpine and Fort Worth, Texas, and in Beverly Hills, California, The Roadrunner in Las Vegas, Nevada, The Chisholm Club in Fort Worth, The Burning Pear in Sugarland, Texas and The Nutt House in Granbury, Texas. His Cookbooks to date are A Cowboy In The Kitchen, which he wrote with award-winning author Robb Walsh, as well as Cowboy Cocktails and The Great Steak Book, all from Ten Speed Press. He also was the primary contributor to the very popular Dallas Cowboys Family Cookbook and in 2004 he released with award winning food and travel writer/author June Naylor, The Texas Cowboy Kitchen. His latest work titled, “Cooking The Cowboy Way” was released for publication by Andrews McMeel in the Fall of 2009.

Over the years, Grady has cooked on television for shows that include: Good Morning America, The Today Show, The Rosie O’donnell Show, Donnie and Marie, as well as various shows for The Food Network including The Cowboy’s Kitchen, Food Fights and others. Grady has also cooked at the Texas Governor’s Mansion for George and Laura Bush before they made the move to Washington, D.C. and has rubbed elbows with the culinary elite, cooking with the likes of Martha Stewart, Mark Miller, Stephan Pyles as well as the late Jean-Louis Palladin and numerous others. He has endorsed or done work for various national brands to date that include: Pepcid Complete, bud-light, The Texas Peanut Producers, Miller Lite, Legend Airlines, The American Beef Producers, Woodford Reserve, Nolan Ryan’s Tender Aged Beef and others.

His most recent restaurant project, Grady’s opened in January of 2009. It is located at 2443 Forest Park Boulevard, in Fort Worth, Texas. Beginning July 2nd 2010, Grady will be hosting a weekly show on RFD TV titled “The Cowboy’s Kitchen”. (http://www.gradyspears.com/)

Cookbooks by Grady Spears

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My Cookbook

Cooking the Cowboy Way

by Grady Spears

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My Cookbook

The Texas Cowboy Kitchen

by Grady Spears, June Naylor

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My Cookbook

A Cowboy in the Kitchen

by Grady Spears