Reata: Legendary Texas Cooking [A Cookbook]

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Review “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 Read more From the Publisher Sophisticated yet unpretentious Western fare from one of Texas's premiere restaurants. * Includes 150 recipes for starters, salads, soups, mains, sides, breads, desserts, and drinks, as well as photos throughout. Read more See all Editorial Reviews