The Texas Cowboy Kitchen

Grady Spears: At home on the range

The Texas Cowboy Kitchen is a full-color cookbook featuring cowboy-turned-chef Grady Spears’s modern twist on over 100 classic cowboy dishes ranging from appetizers to desserts and more.

Gather 'round the chuckwagon, pull up a hay bale, and dig into The Texas Cowboy Kitchen (Andrews McMeel Publishing, $19.95) by cowboy-turned-chef Grady Spears with June Naylor.

This unique, full-color cookbook, now available in paperback, features Grady's modern twist on more than 100 classic cowboy dishes ranging from appetizers to desserts. The innovative recipes are satisfying like their old-time counterparts, easy to make, and often accompanied by interesting notes about the ingredients and culinary history.

Equal parts cookbook, history lesson, and photographic essay, The Texas Cowboy Kitchen blends Grady's distinctive recipes with June's narrative of life on the Chisholm Trail, and award-winning historic photos with modern four-color culinary shots. The unique combination makes this beautiful book a candidate for the coffee table as well as the kitchen counter.

Features include:

• Historical essays and 45 black-and-white photos by cowboy photographer Erwin E. Smith depicting the Old West and life on the Chisholm Trail

• Hearty comfort foods from Pork Tenderloin with Watermelon Salsa to Butterscotch Pie, in 10 chapters ranging from "Things You Don't Rope" to "Campfire Cocktails"
• Foreword by Baseball Hall of Fame pitcher and lifelong cowboy Nolan Ryan
• A glossary describing all the goodies that go into the Texas Cowboy Kitchen eats, plus sources for finding ingredients and more information on the Chisholm Trail and cowboy heritage
• The innovative recipes are satisfying like their old-time counterparts, easy to prepare, and often accompanied by interesting notes about the ingredients and culinary history.

Enjoy the ride, and remember, it's all about preparing food that makes you feel tall in the saddle, and having fun on the trail in the process. Saddle up!

About Grady Spears and June Naylor

Native Texan Grady Spears has created cowboy menus for restaurants he co-owned in Fort Worth and Granbury, Texas, and in Beverly Hills, as well as for the Bush family at the Texas Governor's Mansion. He has written two other cookbooks, has been featured on Good Morning America, and has starred with baseball legend Nolan Ryan in The Cowboy's Kitchen on the Food Network. He now consults on restaurant concept development and lives in Fort Worth. www.gradyspears.com

June Naylor, a Fort Worth native, has written about food, dining, and travel for the Fort Worth Star-Telegram since 1984. A dining critic for several magazines and a travel writer for national periodicals, she has also written several award-winning books. June lives in Fort Worth.

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Contact: Tammie Barker, (800) 851-8923, ext. 7499, tbarker@amuniversal.com

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The Texas Cowboy Kitchen

Authors: Grady Spears with June Naylor
ISBN: 978-0-7407-6973-3
Format: Paperback with french flaps: 11 x 9, 228 pages
Price: $19.95 ($23.95 Canada)