The Texas Cowboy Cookbook: A History in Recipes and Photos

By Robb Walsh

Book Overview

Texas cowboys are the stuff of legend -- immortalized in ruggedly picturesque images from Madison Avenue to Hollywood. Cowboy cooking has the same romanticized mythology, with the same oversimplified... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0767921496
• ISBN13: 9780767921497
• Release Date: April 2007
• Publisher: Ten Speed Press
• Length: 272 Pages
• Weight: 1.26 lbs.
• Dimensions: 0.7" x 7.4" x 9.0"

Customer Reviews

lovely

I thought the book was excellently written. It had recipes from many ethnic groups around Texas. The chapter on African-american Texans was especially interesting. The author took great strides in making the book personally touch all readers who would pick it up to read. It even had great references to historical events. I would seriously consider this author on any future purchases.

Boy howdy good time!

Even if you don't like to cook, this is a fun book full of Texas cowboy tales and good eats! Just leafing through the many photos and stories is a delicacy.

The Texas Cowboy cookbook

This cookbook is such fun. I had checked out a copy at the local library and liked it so much I purchased it. The history and cowboy myths were enlightining. I shared it with a neighbor who also purchased it. I made sourdough bread after reading this book and our family is planning a "chuckwagon cookout". Fun to read.

cowboys know good food!!

this is a great cookbook;it has many informative articles and wonderful pictures. i highly recommend the dr. pepper marinade for tri tip to filet roasts.

The Texas Cowboy Cookbook: A History in Recipes and Photos

If you have any interest in the history of cowboys, chuck wagons, the state of Texas or just delicious range-life cooking, this is the book for you. This well-written and informative cookbook goes beyond the recipes and provides a detailed history of cowboys in Texas, and how each regional and ethnic group contributed to the category of cowboy cuisine. From sourdough biscuits to "son of a bitch," Walsh walks you through all aspects of preparation, and shows you how you can acclimate the recipes for the home kitchen. This beautifully designed book is also generously illustrated with historical photos and whimsical illustrations. And sprinkled throughout the text are oral histories on cooking from cowboys both old and new, placing the recipes in a delciious context. While the recipes are not fancy (this is, after all, cowboy cuisine, food originally designed to be eaten outdoors on the range), they are meticulous, authentic and tasty. And I challenge anyone to say instruction on how to cook a cow's head is mundane!