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Product Identifiers
PublisherPotter/Ten SPEED/Harmony/Rodale
ISBN-101580089062
ISBN-139781580089067
eBay Product ID (ePID)65904431
Product Key Features
Book TitleReata : Legendary Texas Cooking [A Cookbook]
Number of Pages192 Pages
LanguageEnglish
Publication Year2008
TopicFood, Lodging & Transportation / Restaurants, Methods / Barbecue & Grilling, Regional & Ethnic / American / Southwestern States, Regional & Ethnic / American / Southern States, History
IllustratorYes
GenreTravel, Cooking
AuthorMike Micallef, Julie Hatch
FormatHardcover
Dimensions
Item Height0.8 in
Item Weight40.7 Oz
Item Length11.6 in
Item Width9.6 in
Additional Product Features
Intended AudienceTrade
LCCN2008-014635
Reviews"A grand collection of cooking and imagery that embodies the hardscrabble cowboy culture of West Texas." --Tosh Brown, author of Grazing Across Texas: Rod, Gun & Ranch Cooking "Mike and Reata use traditional Texas ingredients with a sophisticated flair. The great presentations and photography give everyone a chance to see Reata's roots." --Tom Perini, owner of the Perini Ranch Steakhouse and author of Texas Cowboy Cooking "This group of recipes is an excellent collection of Reata's best. The book takes basic ranch cooking to another level. Mike Micallef has hit another home run. Keep on spurrin'!" --Cliff Teinert, owner of the Collins Creek Ranch and coauthor of Barbecue, Biscuits, and Beans: Chuckwagon Cooking, "A grand collection of cooking and imagery that embodies the hardscrabble cowboy culture of West Texas." --Tosh Brown, author of Grazing Across Texas: Rod, Gun & Ranch Cooking "Mike and Reata use traditional Texas ingredients with a sophisticated flair. The great presentations and photography give everyone a chance to see Reata's roots." --Tom Perini, owner of the Perini Ranch Steakhouse and author of Texas Cowboy Cooking "This group of recipes is an excellent collection of Reata's best. The book takes basic ranch cooking to another level. Mike Micallef has hit another home run. Keep on spurrin'!" --Cliff Teinert, owner of the Collins Creek Ranch and coauthor of Barbecue, Biscuits, and Beans: Chuckwagon Cooking From the Hardcover edition., "A grand collection of cooking and imagery that embodies the hardscrabble cowboy culture of West Texas." --Tosh Brown, author ofGrazing Across Texas: Rod, Gun & Ranch Cooking "Mike and Reata use traditional Texas ingredients with a sophisticated flair. The great presentations and photography give everyone a chance to see Reata's roots." --Tom Perini, owner of the Perini Ranch Steakhouse and author ofTexas Cowboy Cooking "This group of recipes is an excellent collection of Reata's best. The book takes basic ranch cooking to another level. Mike Micallef has hit another home run. Keep on spurrin'!" --Cliff Teinert, owner of the Collins Creek Ranch and coauthor ofBarbecue, Biscuits, and Beans: ChuckwagonCooking, "A grand collection of cooking and imagery that embodies the hardscrabble cowboy culture of West Texas." --Tosh Brown, author of Grazing Across Texas: Rod, Gun & Ranch Cooking "Mike and Reata use traditional Texas ingredients with a sophisticated flair. The great presentations and photography give everyone a chance to see Reata's roots." --Tom Perini, owner of the Perini Ranch Steakhouse and author of Texas Cowboy Cooking "This group of recipes is an excellent collection of Reata's best. The book takes basic ranch cooking to another level. Mike Micallef has hit another home run. Keep on spurrin'!" --Cliff Teinert, owner of the Collins Creek Ranch and coauthor of Barbecue, Biscuits, and Beans: Chuckwagon Cooking
Dewey Edition22
Photographed bySmith, Laurie
Dewey Decimal641.59764
Table Of ContentIntroduction - ix by John DeMers and Mike Micallef starters - 1 soups - 29 salads & dressings - 41 sides - 57 mains - 71 desserts - 109 extras - 129 drinks - 147 Acknowledgments - 160 Index - 162
SynopsisBold. Majestic. Storied. Texas. The Lone Star State has many traditions, among them its homegrown cuisine, which Texans have always been justly proud of, and which has been gaining followers--and respect--all over the country. The Reata restaurants have an honored place in this emerging culinary story. Reata: Legendary Texas Cuisine tells the tale of one American family that, against the breathtaking backdrop of Texas, took risks, worked hard, and dreamed big. Today the pride of the Micallef family are its two Reata restaurants, the original location in the tiny West Texas town of Alpine, and its much larger sibling in Fort Worth. Reata pays homage to America's cowboys and the values they have come to symbolize by promoting the traditional ideals of integrity, generosity, and hospitality with an easy ambience, exciting dishes, and exceptional service. The Reata menus combine familiar Texas fare with fresh culinary trends, including signature favorites, like the pepper-crusted tenderloin, the golden chicken-fried steaks, and the tenderloin tamales. Adventurous cooks will want to try the buffalo rib eye and the smoked quail, as well as some of the more surprising pairings, such as the boar ribs with a Thai-inspired spicy peanut dipping sauce. And no Reata cookbook would be complete without the fiery jalape o cheese grits or the unrivaled "Giant" onion rings. So if you can't drop by one of the restaurants and set a spell, Reata: Legendary Texas Cuisine will give you a taste of Reata that's as big and bold as the state of Texas itself., Bold. Majestic. Storied. Texas. The Lone Star State has many traditions, among them its homegrown cuisine, which Texans have always been justly proud of, and which has been gaining followers--and respect--all over the country. The Reata restaurants have an honored place in this emerging culinary story. Reata: Legendary Texas Cuisine tells the tale of one American family that, against the breathtaking backdrop of Texas, took risks, worked hard, and dreamed big. Today the pride of the Micallef family are its two Reata restaurants, the original location in the tiny West Texas town of Alpine, and its much larger sibling in Fort Worth. Reata pays homage to America's cowboys and the values they have come to symbolize by promoting the traditional ideals of integrity, generosity, and hospitality with an easy ambience, exciting dishes, and exceptional service. The Reata menus combine familiar Texas fare with fresh culinary trends, including signature favorites, like the pepper-crusted tenderloin, the golden chicken-fried steaks, and the tenderloin tamales. Adventurous cooks will want to try the buffalo rib eye and the smoked quail, as well as some of the more surprising pairings, such as the boar ribs with a Thai-inspired spicy peanut dipping sauce. And no Reata cookbook would be complete without the fiery jalapeño cheese grits or the unrivaled "Giant" onion rings. So if you can't drop by one of the restaurants and set a spell, Reata: Legendary Texas Cuisine will give you a taste of Reata that's as big and bold as the state of Texas itself.
LC Classification NumberTX715.2.S69M52 2009
Bewertungen und Rezensionen
Relevanteste Rezensionen
- 06. Sep. 2019
Great food
The final addition to my Grady Spears cookbook collection. Good recipes, well written ,beautiful photos.Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 26. Feb. 2023
Legendary Texas Cuisine
Awesome book about a great Texas restaurant. Lots of outstanding recipes.Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 17. Mär. 2022
Texas cuisine
Great "used" book - perfect conditionBestätigter Kauf: JaArtikelzustand: Gebraucht
