search for books and compare prices
cover image
The Texas Cowboy Cookbook: A History in Recipes and Photos
Price
Store
Arrives
Preparing
Shipping

Jump quickly to results on these stores:

The price is the lowest for any condition, which may be new or used; other conditions may also be available.
Jump down to see edition details for: Paperback | Miscellaneous
Bibliographic Detail
Publisher Ten Speed Pr
Publication date April 10, 2007
Pages 256
Binding Paperback
Book category Adult Non-Fiction
ISBN-13 9780767921497
ISBN-10 0767921496
Dimensions 0.75 by 7.25 by 9 in.
Weight 1.20 lbs.
Original list price $18.99
Summaries and Reviews
Summary
A culinary history of the the Texas cattle country combines a real-life look at the world of the Texas cowpuncher from the perspective of the foods that they ate, discussing the unique ingredients that Mexican vaqueros, black cowboys, and others contributed to the cuisine and featuring a host of tempting recipes, including campfire dishes, chuckwagon favorites, and sophisticated New Cowboy Cuisine. Original. 35,000 first printing.
Amazon.com description: Product Description:

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 reputation (think campfire coffee, cowboy steaks, and ranch dressing). In reality, the food of the Texas cattle raisers came from a wide variety of ethnicities and spans four centuries.

Robb Walsh digs deep into the culinary culture of the Texas cowpunchers, beginning with the Mexican vaqueros and their chile-based cuisine. Walsh gives overdue credit to the largely unsung black cowboys (one in four cowboys was black, and many of those were cooks). Cowgirls also played a role, and there is even a chapter on Urban Cowboys and an interview with the owner of Gilley’s, setting for the John Travolta--Debra Winger film.

Here are a mouthwatering variety of recipes that include campfire and chuckwagon favorites as well as the sophisticated creations of the New Cowboy Cuisine:

• Meats and poultry: sirloin guisada, cinnamon chicken, coffee-rubbed tenderloin
• Stews and one-pot meals: chili, gumbo, fideo con carne
• Sides: scalloped potatoes, onion rings, pole beans, field peas
• Desserts and breads: peach cobbler, sourdough biscuits, old-fashioned preserves

Through over a hundred evocative photos and a hundred recipes, historical sources, and the words of the cowboys (and cowgirls) themselves, the food lore of the Lone Star cowboy is brought vividly to life.



Editions
Paperback
Book cover for 9780767921497
 
The price comparison is for this edition
from Ten Speed Pr (April 10, 2007)
9780767921497 | details & prices | 256 pages | 7.25 × 9.00 × 0.75 in. | 1.20 lbs | List price $18.99
About: A culinary history of the the Texas cattle country combines a real-life look at the world of the Texas cowpuncher from the perspective of the foods that they ate, discussing the unique ingredients that Mexican vaqueros, black cowboys, and others contributed to the cuisine and featuring a host of tempting recipes, including campfire dishes, chuckwagon favorites, and sophisticated New Cowboy Cuisine.
Miscellaneous
Book cover for 9780307491763
 
from Ten Speed Pr (February 19, 2009)
9780307491763 | details & prices | 272 pages | List price $17.95

Pricing is shown for items sent to or within the U.S., excluding shipping and tax. Please consult the store to determine exact fees. No warranties are made express or implied about the accuracy, timeliness, merit, or value of the information provided. Information subject to change without notice. isbn.nu is not a bookseller, just an information source.