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Reata: Legendäre texanische Küche [Ein Kochbuch]
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Standort: Buffalo Grove, Illinois, USA
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eBay-Artikelnr.:406094308876
Artikelmerkmale
- Artikelzustand
- ISBN
- 9781580089067
Über dieses Produkt
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
1580089062
ISBN-13
9781580089067
eBay Product ID (ePID)
65904431
Product Key Features
Book Title
Reata : Legendary Texas Cooking [A Cookbook]
Number of Pages
192 Pages
Language
English
Publication Year
2008
Topic
Food, Lodging & Transportation / Restaurants, Methods / Barbecue & Grilling, Regional & Ethnic / American / Southwestern States, Regional & Ethnic / American / Southern States, History
Illustrator
Yes
Genre
Travel, Cooking
Format
Hardcover
Dimensions
Item Height
0.8 in
Item Weight
40.7 Oz
Item Length
11.6 in
Item Width
9.6 in
Additional Product Features
Intended Audience
Trade
LCCN
2008-014635
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 Edition
22
Photographed by
Smith, Laurie
Dewey Decimal
641.59764
Table Of Content
Introduction - 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
Synopsis
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 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 Number
TX715.2.S69M52 2009
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