by Grady Spears with June Naylor
This 2009 cookbook tells the story of cowboys and their food, and how satiating their hunger is handled by ranch cooks from Texas to Florida, north into Canada, and south to the Arizona-Mexico border. This collection of nearly 100 recipes follows the cowboy’s journey through North American history, giving readers a hearty taste of meals prepared by creative cowboy cooks and kitchen wranglers. 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.
