A proudly Texan cookbook with 125 recipes that blend sophisticated techniques and ingredients with hearty, down-home ranch cooking, from a chef with five successful restaurants. A descendent of cattle ranchers, chef Lou Lambert has created a cookbook that taps into deep Texan pride with cuisine that is neither chuck-wagon chow nor French bistro fare. He melds real West Texas flair with the contemporary fine food that he learned to cook in culinary school, creating big flavor dishes such as Beef Tenderloin with Blue Crab and Bearnaise and Coriander-Roasted Leg of Lamb with Border Chimichurri. If you’re serving up a down-home feast fit for a cattle rancher’s table, try the Achiote-Seared Chickpeas, Spicy Oak-Smoked Chorizo, Wood-Roasted Chicken with Mexican Chocolate Chile Rub, Crispy Wild Boar Ribs with Fresh Plum Barbecue Sauce, or Fried Green Tomatoes with Crab Rémoulade. If urban bistro classics are more your style, you won’t want to miss the Brandied Chicken Liver Terrine with Caramelized Onions, Foie Gras Mousseline, Panfried Pork Cutlet with Parsley-Caper Butter Sauce, and Roasted Beet Salad with Shaved Fennel and Candied Shallot Vinaigrette. The Big Ranch, Big City Cookbook is a lot like the great state of Texas itself—if you don’t already call it home, you’ll want to return again and again.
This guide details twenty-three itineraries ideal for getaways from the Dallas/Ft. Worth area, including trips to Galveston, San Antonio, Nacogdoches, and South Padre Island.
Your Travel Destination. Your Home. Your Home-To-Be. Dallas & Fort Worth “Fort Worth is where the West begins,” it’s said, “and Dallas is where the East peters out.” • A personal, practical perspective for travelers and residents alike • Comprehensive listings of attractions, restaurants, and accommodations • How to live & thrive in the area—from recreation to relocation • Countless details on shopping, arts & entertainment, and children’s activities
Almost 100 recipes celebrating the cowboy lifestyle, plus cooking secrets, photos & stories from real cowboy cooks, ranchers & locals across North America. Life in the saddle, on the trail, and in the outback has forged a style of living that cowboy-turned-chef Grady Spears calls the Cowboy Way. In Cooking the Cowboy Way, he takes you on a journey around the country to amazing places full of food, history, and people who have an appreciation for the land. These places where life and living (and that always includes cooking and eating) come alive in the spirit of the cowboy. In Cooking the Cowboy Way, you’ll have a ringside seat at the rodeo as Grady wrestles down new recipes from some incredible cowboy cooks and kitchen wranglers who know what hungry cow folks want to eat. And in the process, you’ll be carried away by the magic of starry nights by the campfire and seduced by the heritage of the chuck wagon and ranch kitchens, where the menus are still stoked by the traditions of the Old West just as they have been for a century or more. Cowboys live life by a simple code that is shared through their rustic lifestyles and the delicious recipes found in Cooking the Cowboy Way. Cowboy cooks, ranchers, and locals from across North America share their recipes, cooking secrets, photos, and stories about their unique and proud way of life. From the Lone Star State to the Grand Canyon State, and from Florida to Alberta, Canada, cowboys have a way with the land and the food that comes form it. Each chapter focuses on a different location, including the Wildcatter Cattle Ranch in Graham, Texas; the Bellamy Brothers Ranch in Darby, Florida; the Homeplace Ranch in Alberta, Canada; Rancho de la Osa in Tucson, Arizona; and more. Praise for Cooking the Cowboy Way “Cooking the Cowboy Way is not a guide to old-fashioned ranch and trail grub. And that’s a good thing. The book is an homage to the cowboy legacy, which Spears finds evolving on the nation’s ranches.” —Dallas Morning News “[Grady Spears and June Naylor] went all over the country, with a heavy emphasis on Texas, of course, drawing inspiration from cooks on and around ranches large and small. They then took these recipes and adapted them for regular kitchens and modern uses (i.e., dinner parties and backyard cooking). The results sound great.” —Texas Monthly
Pick up a bag, hop in the car, and recharge with Quick Escapes "TM" . This series offers guides with complete, preplanned itineraries for one- to three-night minivacations within easy driving distance of the base city. Each getaway includes completely updated information about attractions, special annual events, recommended restaurants, and lodging.
A cookbook with essays, photos and innovative recipes celebrating the mythology, culture and food of the American cowboy. As at home on the coffee table as it is on the kitchen counter, this definitive cowboy cookbook features historical essays and photographs depicting life on the Chisholm Trail alongside fresh takes on cowboy cuisine. 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. Equal parts cookbook, history lesson, and photographic essay, The Texas Cowboy Kitchen blends Spears's distinctive culinary recipes with June Naylor's narrative of life on the Chisholm Trail and Erwin E. Smith's award-winning black-and-white cowboy photography and four-color culinary shots. 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 Spears's renowned former restaurants, the Chisholm Club in Fort Worth, Texas, and the Nutt House Restaurant in Granbury, Texas—both of which satisfied wags of hungry customers. “Grady's probably the only guy I know who could dress up a Frito pie and make it look pretty, and the only cook who'd think of marinating skirt steak in Dr. Pepper. . . . [He is equally] at ease in a worn pair of leather chaps as he is wielding a saute pan..” —Nolan Ryan, Baseball Hall of Fame pitcher and lifelong cowboy
The Best Restaurants, Markets & Local Culinary Offerings The ultimate guides to the food scene in their respective states or regions, these books provide the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Engagingly written by local authorities, they are a one-stop for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: • Favorite restaurants and landmark eateries • Farmers markets and farm stands • Specialty food shops, markets and products • Food festivals and culinary events • Places to pick your own produce • Recipes from top local chefs • The best cafes, taverns, wineries, and brewpubs
Your Travel Destination. Your Home. Your Home-To-Be. Dallas & Fort Worth “Fort Worth is where the West begins,” it’s said, “and Dallas is where the East peters out.” • A personal, practical perspective for travelers and residents alike • Comprehensive listings of attractions, restaurants, and accommodations • How to live & thrive in the area—from recreation to relocation • Countless details on shopping, arts & entertainment, and children’s activities
the love of my life'... John Ward, writing whilst incarcerated on Norfolk Island, tells a story of thwarted love that–he claims–led him to a life of crime: including theft, sexual assault and more. In telling the candid story of his downfall he exposes his own ruthlessness and lack of empathy. This book, using the diary as its base, is fascinating on so many levels. It is an insight into the criminal mind, ably examined by author June Slee. It is a glimpse into 19th–century aristocratic life–dress, food, pastimes and prejudices–from a servant's perspective (Ward was a groom to an officer gentleman). And it is a unique record, perhaps the only extant diary ever written during the Australian penal era whilst its convict writer was imprisoned. Plus, Ward records a particular moment in our history: not only life aboard prison hulks which he describes in detail but also the timing of his arrival in Sydney when convicts were no longer being accepted; he was sent straight to Norfolk Island where we get a fascinating insight into the rule of Captain Alexander Maconochie. Moconochie believed in a system of improvement for convicts based on a marks system for good behaviour rather than humiliating punishment. In this way, Ward gained access to writing materials for his diary. It's all in this book: love, history, convicts, crime and criminology, Norfolk Island ... The author weaves the diary – Ward’s own words – into her text seamlessly to tell a gripping story. Illustrated with over 150 images including paintings, photographs, documents, newspapers and drawings, the book includes text box features that elucidate aspects of life at the time: oyster bars and eating out, disease, smuggling, county justice, convict marriage, convict class and society, the end of transportation, and more. June Slee is an experienced writer and researcher, lecturer and practitioner in the field of criminology, particularly relating to the Australian convict era. Slee was immediately drawn to Ward’s story, not just for its insight into 19th-century crime and punishment, but also for its outstanding literary style and rarity as a diary that was written while its author was still incarcerated. Currently she is completing another book on convictism and has plans for two further books. June currently lives in New Zealand
Recent works of young adult fantastic fiction such as Stephenie Meyer's Twilight Saga have been criticized for glamorizing feminine subordination. But YA horror fiction with female protagonists who have paranormal abilities suggests a resistance to restrictive gender roles. The "monstrous Other" is a double with a difference, a metaphor of the Western adolescent girl pressured to embody an untenable doll-like feminine ideal. This book examines what each of three types of female monstrous Others in young adult fiction--the haunted girl, the female werewolf and the witch--has to tell us about feminine subordination in a supposedly post-feminist world, where girls continue to be pressured to silence their voices and stifle their desires.
Nucleotide Sequences 1986/1987, Volume I: Primates presents data that reflect the information found in GenBank Release 44.0 of August 1986. This book provides information pertinent to the unique international collaboration between two leading nucleotide sequence data libraries, one based in Europe and one in the United States. Organized into one section, this volume begins with an overview of the sequences, some basic identifying information, and some of the biological annotations. This text then discusses the EMBL Nucleotide Sequence Data Library, an international center of fundamental research with its main focus in the fields of cell biology, molecular structures, instrumentation, and differentiation. This book discusses as well the GenBank database. This book is a valuable resource for molecular biologists and other investigators collecting the large number of reported DNA and RNA sequences and making them available in computer-readable form.
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