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Texas Cowboy Cooking
by Tom Perini
If there was such a thing as a perfect cookbook, this would have to be it! First off it's really an attractive hard-cover edition that's loaded with full-color photographs. Mark Davis, Dallas-based food photographer, provides beautiful photos of many of the dishes, while Bob Moorehouse, ranch manager of the Pitchfork Ranch, lends lots of great shots of authentic contemporary ranching life. There is a smattering of old black and white photos giving a nice feel of the ranching heritage. There are also many sidebars with anecdotal and historical information.
Recipes? Oh yes, Perini (owner of the Perini Ranch Steakhouse in Buffalo Gap, TX and one of the most sought-after cooks of authentic Texan fare) shares the recipes and preparation secrets for 75 of his all-time favorite cowboy dishes and drinks. And he serves them up with Texas charm, cowboy lore, and Perini wit you won't soon forget.
Carrots are a wonderful vegetable, but to get cowboys to eat them you've got to put bourbon on them. They're not likely to fall for the old they're-good-for-your-eyes trick; they can already count cattle through 200 yards of brush.
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