Texas Cowboy Cooking

Texas Cowboy Cooking

  • Publish Date: 2001-09-01
  • Binding: Hardcover
  • Author: Tom Perini Robert Duvall
Regular price $47.78 Sale price $29.98

Attention: For textbook, access codes and supplements are not guaranteed with used items.

Arrives in 3-7 Business Days

TEXAS COWBOY COOKING collects Tom Perini's all-time favorite recipes for mouth-watering Texan food and drinks. Perini also shares his award-winning tips preparing them, including his secrets to cooking the perfect steak - for selecting the cut, preparing it, knowing when to turn it, and when to call it done. Throughout, stunning photography, archival illustrations, and Perini's own dry, Texan wit bring to life the romance, adventure, character, and humor of life in cowboy country.

* Beautiful, artful photographs complemented by drawings of regional western art

* Written descriptions of historic Texas regions capture the romance of cowboy food and culture

* Showcases heritage food, with heirloom recipes and cowboy practicality complemented by modern kitchen shortcuts What did cowboys eat on the range? It's doubtful their "chuck" much resembled the lively fare offered by restaurateur Tom Perini in Texas Cowboy Cooking, a collection of 75 recipes from the Perini Ranch Steakhouse. That said, the dishes, which include the likes of Black Bean and Roasted Corn Salad, Oven Roasted Beef Brisket, and Jessica's Favorite Green Chili Hominy, are just the thing when the call of meat and Tex-Mex seasoning can't be denied. Illustrated with color photos throughout, the book provides a big-food journey, noting en route the Texas lore that gives it context. Most readers will probably pass on the Calf Fries, a local delicacy the author hardly admits are made from beef testicles. But when Perini talks steak--offering useful cut information and such tempting dishes as a Spicy Beef Tenderloin with Roasted Garlic-Horseradish Cream, Round Steak Rolls, and Laredo Broil, a superior version of marinated flank steak--you'll want to pay attention. Other standouts include an exemplary Texas Chili, Winter Squash Soup, Grilled Sourdough with Texas Onion Butter (a recipe for the bread is included), Carrots with Bourbon Sauce, and the fancier Celebration Venison with Ginger and Wine. Desserts aren't neglected, and simple sweets like Grandmother's Pound Cake, Jane's Sweet Potato-Pecan Pie, and Bread Pudding with Whisky Sauce should put a happy end to whatever appetite is left after a massive Perini spread. With a short but interesting section on cowboy life and informative sidebars (such as Aging Beef), the book provides easily made, easily enjoyed food for millennial buckeroos everywhere. --Arthur Boehm

Customer Reviews