By Robb Walsh, Grady Spears

Cookbook dealers and foodies across the world have come to anticipate Ten pace to introduce intriguing younger cooks and up-and-coming cuisines. within the culture of Mark Miller's COYOTE CAFE, ROY'S FEASTS FROM HAWAII, and CHARLIE TROTTER'S, we're proud to carry you a haute tackle one in all America's most standard cuisines-that of the Texas ranch. yet don't be pondering ribs, beans, and biscuits . . . . until, after all, you're thinkin' South Texas Venison Ribs with Peanut Dipping Sauce, Black Bean Nachos with Chargrilled poultry, and West Texas Biscuit Pudding with Southern convenience en Glace. you spot, on the Reata eating place in West Texas, sizzling new chef Grady Spears is cooking cowboy delicacies with an emphasis at the food. packed with clean, powerful flavors, attention-grabbing ranch memorabilia (these Texans take their background seriously!), beautiful full-color foodstuff images, and really outstanding, completely genuine foodstuff, this can be American cooking at its kick-off-your-boots-and-get-down-to-business greatest.

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Additional resources for A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos

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The goal is to keep the butter pliable, yet still firm and cool. Wrap the butter block tightly in the plastic wrap and refrigerate it while you roll out the dough. Lightly dust your work surface and the top of the dough with flour. Roll it out to a 10-by-15-in/25-by-38-cm rectangle that is about ¼ in/ 6 mm thick. Gently pull and stretch the dough, using your hands to form straight edges and sharp corners. Brush any excess flour off the bottom and top of the dough and place the dough so a long edge is facing you, and is parallel to the edge of your work surface.

At least 20 minutes before baking, position one rack in the upper third and another rack in the lower third of the oven and preheat it to 500°F/260°C/gas 10. Using the lye or baked baking soda solution, dip the pretzels following the instructions for dipping on page 28. Sprinkle the dipped pockets with coarse salt. It may be necessary to press the edges with the tines of a fork to seal them before baking. Bake the pretzel pockets until they are deep mahogany in color, 8 to 12 minutes, rotating the pans from front to back and top to bottom after 5 minutes of baking.

Continued 56 PRETZEL MAKING AT HOME Allow the pretzels to rise at warm room temperature until they have increased in size by about half, 20 to 30 minutes. ) At least 20 minutes before baking, position one rack in the upper third and another rack in the lower third of the oven and preheat it to 500°F/260°C/gas 10. Using the lye or baked baking soda solution, dip the pretzels following the instructions for dipping on page 28. Sprinkle the dipped pigs in a blanket with coarse salt or poppy seeds or both, as you desire.

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