The Texas Cowboy Kitchen

By June Naylor, Grady Spears
Cowboy-turned-chef Grady Spears reinvents chuckwagon dishes from Barbecued Quail Tamales to Pork Tenderloin with Watermelon Salsa to Butterscotch Pie by elevating them to haute cowboy cuisine. Divided into 10 chapters ranging from "Campfire Cocktails" to "Things You Don't Rope" to "Chuckwagon Secrets," The Texas Cowboy Kitchen contains 100 original recipes perfected at Spear's renowned former restaurants, the Chisholm Club in Fort Worth, Texas, and the Nutt House Restaurant in Granbury, Texas both of which satisfied wagonloads of hungry customers.