Grady Spears

This cookbook has a lot of good recipes in it (and the photographs are gorgeous) Good Texas stories too! There is a later book too. The co-author of this book , Robb Walsh, is one of my very favorites.

I don't know where Grady Spears is these days. He seems to move around! I really liked the intro to the book in which he tells how he started cooking at The Gage Hotel in Marathon (I've stayed there several times) and then opened his first Reata in Alpine.

Like I said, there are a lot of good recipes here, but I guess my favorite part of the book is the stuff about Son-of-a-Bitch stew (an old-time cowboy stew made mostly of innards) and a recipe for Sissified SOB stew for others.… (plus d'informations)