by Grady Spears with June Naylor
First published in 2003 and updated in 2007, this tome is equal parts cookbook, history lesson, and photographic essay. The narrative of life on the Chisholm Trail and Erwin E. Smith’s award-winning black-and-white cowboy photography and four-color culinary shots mix with a menu of 100 original recipes divided into 10 chapters ranging from “Campfire Cocktails” to “Things You Don’t Rope” to “Chuckwagon Secrets.”
