Cow Tipping Rules

$6.99

Over 150,000 hard copies sold in 5 languages! First written for restaurants and now written for ALL coffee lovers! National Bestseller Cappuccino Cocktails & Coffee Martinis is the FIRST-OF-ITS-KIND gourmet coffee giftbook pouring out more than 100 coffee, espresso, cappuccino and coffee martinis recipes (alcoholic and non alcoholic). Brimful with professional recipes, educational coffee tips ‘n’ …

$9.79

Celebrity host of CMT’s Cowboy U Rocco Wachman’s modern guide to being a cowboy. Cowboy: The Ultimate Guide to Living Like a Great American Icon is the first book to explore, through a pop-culture lens, the many facets of the cowboy life. This book entertains and educates with an insider’s look at topics such as ranching, rodeos, chuck wagon cooking, cowboy music, country and western dancing, and most important, the cowboy spirit. Cowboy includes instructions, recipes, profiles, photographs, and trivia that vividly depict the day-in, day-out rituals of this iconic lifestyle and show what it meant to be a cowboy in frontier days, and what it means to be a cowboy today! A fresh take on all things cowboy, Cowboy is certain to appeal to the huge fan base of those who love all things Western.

$19.78

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. It’s a life where boots and hats are much more about function than fashion. It means that when you eat, drink, and breathe the tending of cattle, raising beef is not just some exercise where loss is charted on a spreadsheet. When your days are filled with the smells of fresh-cut hay and the creaking of worn leather, when you wake up with the sun and to the smell of coffee on the boil and biscuits from the chuck wagon, you are living the Cowboy Way. Because cowboys spend long days outdoors in every kind of weather, sometimes for weeks at a time, satiating a cowboy’s hunger is a challenge for ranch cooks from Texas to Florida, north into Canada, and south of the border into Mexico. This collection of almost one hundred recipes is not only the result of Grady’s journey across North America, but also the cowboy’s journey through history. 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.

$19.78

Cooking the Cowboy Way

$11.98

Back by popular demand, author Kathy Lynn Wills has been winning cowboy hearts with her exceptional ranch-style cooking. She shares not only recipe secrets, but also provides a shopping list for the well-stocked cowgirl’s pantry. The tantalizing but simple recipes of How to Win a Cowboy’s Heart will show you how to add flavorful cowboy style and frontier mystery to everyday meals. With quick preparation and easy-to-find ingredients, these charming dishes fill the stomach and the soul. You’ll be winning hearts in no time with dishes like Chili Relleno Eggs with Stewed Tomato Sauce, Lonestar Buttermilk Custard Pie, Sweet Potato Soup, and Ginger-Honey Flank Steak. The book includes dozens of recipes, with lots of cooking tips, advice on pairing dishes together and tales of old-time cooking. Kathy Lynn Wills is a freelance writer specializing in cowboy culture and cooking. She is a regular contributor to both Cowboy and Cowboys and Indians magazines. In addition, she is the proprietor of the Cowboy Country General Store Catalogue. She lives in Los Angeles. Linda Bark’karie (illustrations throughout the recipes) is a western artist who specializes in black and white, primarily graphite. She lives in Pleasanton, California.

$23.05

Cooking Light Annual Recipes

$11.09

Texas cowboys are the stuff of legend immortalized in ruggedly picturesque images from Madison Avenue to Hollywood. Cowboy cooking has the same romanticized mythology, with the same oversimplified reputation (think campfire coffee, cowboy steaks, and ranch dressing). In reality, the food of the Texas cattle raisers came from a wide variety of ethnicities and spans four centuries. Robb Walsh digs deep into the culinary culture of the Texas cowpunchers, beginning with the Mexican vaqueros and their chile-based cuisine. Walsh gives overdue credit to the largely unsung black cowboys (one in four cowboys was black, and many of those were cooks). Cowgirls also played a role, and there is even a chapter on Urban Cowboys and an interview with the owner of Gilley’s, setting for the John Travolta–Debra Winger film. Here are a mouthwatering variety of recipes that include campfire and chuckwagon favorites as well as the sophisticated creations of the New Cowboy Cuisine: Meats and poultry: sirloin guisada, cinnamon chicken, coffee-rubbed tenderloin Stews and one-pot meals: chili, gumbo, fideo con carne Sides: scalloped potatoes, onion rings, pole beans, field peas Desserts and breads: peach cobbler, sourdough biscuits, old-fashioned preserves Through over a hundred evocative photos and a hundred recipes, historical sources, and the words of the cowboys (and cowgirls) themselves, the food lore of the Lone Star cowboy is brought vividly to life.

$23.06

Cooking Light Annual Recipes 2011

$27.96

Cooking Light Annual Recipes 2004

$22.01

Cooking Light Annual Recipes 2010

$23.06

Cooking Light Annual Recipes 2007