Average Reviews:
(More customer reviews)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!
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