Texas Cowboy Cooking

Rating:
Summary: Good American Eats Made Easy
Review: This is a very good book. Its very basic and very American.

Rating:
Summary: Great recipes and a good read!
Review: This wonderful book is full of mouth watering recipes, stunning photography and interesting commentary regarding the Texas beef industry. Best of all, it is written in a down-to-earth and witty manner. This book will make you laugh and will make you want to cook!

Rating:
Summary: Looks like a purdy coffee table book, but it's not!
Review: 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!

Rating:
Summary: Looks like a purdy coffee table book, but it's not!
Review: 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!

Rating:
Summary: A Big Fan From Abilene
Review: Word has it that if he is elected president, George W. Bush will ask Tom Perini to be his White House chef. This book gives ample reason why George W. has such a high opinion of Tom's food. My family and I are frequent visitors to his steakhouse, and Tom seems to have included recipes for every one of his restaurant dishes. These are by far the best barbeque, steaks, and ribs that you will ever prepare, and the other recipes are yummy, too. This is a cookbook that I think you will use far more than whatever other cookbooks that are sitting on your kitchen shelf.