cowboy cuisine cowgirl magazine

Hit the road Rachael Ray. There’s only room in this saddle bag for one cookbook and right now its Cowboy Cuisine: Beyond Biscuits and Beans. Award winning cowgirl poet, rancher, and cook Deanna Dickinson and cattle woman and master chef Gay Gardella have combined their talents to create a cookbook that delivers an array of diverse and delicious recipes to please even the most particular.  

Traditional cowboy fare consists of bacon, beef, beans, and biscuits, but it’s so much more. In Cowboy Cuisine: Beyond Biscuits and Beans readers will find recipes that represent the culture of ranch cooking–recipes that had their origins from Italian, Basque, and other European countries as well as the Orient. The clearly written, short, and uncomplicated recipes start with breakfast items like Cow Camp Buttermilk Pancakes, Sausage Strata, and New Mexico Style Eggs Benedict. For lunch, there are recipes for Green Chile Chowder and Panhandle Wedge Salad.  Recipes for the main event include Braised Lamb Shanks, Lemon Crème Pasta, and Paniolo Shrimp Tacos with Pineapple Sauce. For dessert, cooks can choose from Burgundy Cherry Ice Cream, Flourless Chocolate Cake, and Sweetheart Cookies.

Beautiful color photographs accompany the various recipes in Cowboy Cuisine: Beyond Biscuits and Beans and the special hints and tips at the end of the volume are a bonus ingredient that makes this book a keeper.