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Book ReviewsTexas Cowboy Cooking |
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Book: Texas Cowboy Cooking
Written by: Robert Duvall Tom Perini |
Publisher: Comanche Moon Pub
Average Customer Rating: 5.0 / 5
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A Great Cookbook
Rating:
5 / 5
I got this book about a week before the 4th of July (a holiday that my family and I don't really celebrate). However I thought I would be adventurous and festive and wanted to attempt to make some traditional American food. Not knowing where to start, I bought a bunch of different American-style cookbooks, including "Texas Cowboy Cooking", which in the end blew all the other cookbooks away. The recipes were easy to follow and well written. There were lots of pictures of the different dishes, as well as stories behind some of the dishes and how/where they originated. Contrary to what one might think, when imagining the combination of cowboys and cooking, this cookbook offers more than just the predictable, standard steak and ribs type of dishes. There are lots of different kinds of entrees, salads, desserts, cocktails, appetizers, etc. Each dish has its own distinctive flavor. I highly recommend this cookbook to anybody who enjoys cooking and eating.
Extremely Impressed Native Texan
Rating:
5 / 5
My dad (a reviewer of this book too) and stepmother showed my husband and I their cookbook. I wasn't really interested in it but my husband was drooling over the recipes. We finally decided to order it and we have been trying all kinds of recipes and 90% of what we tried we love. We use it all the time for parties and dinners.
Looks like a purdy coffee table book, but it's not!
Rating:
5 / 5
Well, it IS purdy and it IS a "coffee table" style book, but that is NOT all it has to offer. Any one using it as such is missing out on some great content.
Not only do we get beautiful pictures, both now and turn-of-the-century old, but we get a colorfully worded history of Texas cattle ranching complete with geographical info.
But best of all we get Tom Perini's excellent recipes. Someone bought this book for a relative because of it's "coffee table" properties and I started reading it. Then I started making the recipes and let me tell you, they are all great!
I've made about a dozen of the recipes in the book and they were all really good. So good some have been added to my repertoire for get-togethers.
The Green Chili Hominy is great (though definitely not low-fat!) version of the classic South West casserole.
The chilled Pickled Shrimp are absolutely wonderful on a hot summer day - particularly with a glass (or two, or three) of his fruit-filled, refreshing Summer Sangria.
This is one of those books that gets my culinary juices all fired up. It's "culinary" without being stuffy or difficult. It's accessible to the chef and the novice and offers far more than pretty pictures and dry text.
A must for South West food lovers!
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