By Robb Walsh, Grady Spears
Cookbook dealers and foodies internationally have come to anticipate Ten velocity to introduce interesting younger cooks and up-and-coming cuisines. within the culture of Mark Miller's COYOTE CAFE, ROY'S FEASTS FROM HAWAII, and CHARLIE TROTTER'S, we're proud to carry you a haute tackle one in all America's most standard cuisines-that of the Texas ranch. yet don't be pondering ribs, beans, and biscuits . . . . except, in fact, you're thinkin' South Texas Venison Ribs with Peanut Dipping Sauce, Black Bean Nachos with Chargrilled chook, and West Texas Biscuit Pudding with Southern convenience en Glace. you spot, on the Reata eating place in West Texas, sizzling new chef Grady Spears is cooking cowboy food with an emphasis at the food. packed with clean, powerful flavors, attention-grabbing ranch memorabilia (these Texans take their background seriously!), beautiful full-color nutrition images, and actually excellent, totally actual nutrition, this is often American cooking at its kick-off-your-boots-and-get-down-to-business greatest.
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Extra resources for A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos
Surrounded by a smiling, picturesque sky ... and magnificent promenades," writes Artusi, "its citizens are born with artistic genius. Here there are museums, galleries, institutes for divulgement of the sciences, letters, and art, a beautiful language - the cradle of the Italian language - all things to make your sojourn exquisite, were it not for the continuous nightmare of being preyed upon by degenerate plebs ... ,"73 plebs towards whom Artusi - and here he parts with at least some of xlii INTRODUCTION the foreign visitors and expatriates - felt not at all attracted, even unconsciously.
In and of itself, this is not necessarily an indication of progress, yet I would challenge anyone to label the rediscovery of gastronomic rituals as regressive. It would be enough to remember that the great-grandparents of those Italians who, in our own time, are subjecting themselves to one or more dietetic treatments, were likely to have eaten far less than was required for their daily sustenance. In spite of such major catastrophes as two world wars and the widespread irresponsibility that has characterized the last half century of their political and economic history, vast numbers of Italians have left behind poverty and malnutrition (as well as illiteracy) to live in a world where the immediate satisfaction of material needs has become not simply a birthright, but an opportunity to reconnect to a legacy of luxury and sophistication dating back to the Renaissance, when Swiss guards wore, as they do now, uniforms designed by none other than Michelangelo.
The "materials had long been prepared," he writes in a paragraph of the preface, "and served only for my personal use. "89 These modest and yet highly informative lines shed light on both Artusi's social life and the specific environment within which he cultivated his culinary talents. xlvi INTRODUCTION A bachelor who enjoyed the covenient intimacy of a fair number of female friends, as he somberly but unequivocally declares in his Autobiografia, Artusi basked in the reflected light of acquaintances whom he could admire without losing his own balance, and in the trust he inspired in people seeking either gastronomic advice or ways to improve their assets.
A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos by Robb Walsh, Grady Spears