Chili, stew, biscuits—it's all here in over a hundred old-time recipes, home remedies too! More than a cookbook, it's a treasure trove of ranch lore. "This is a splendid collection of cowcamp cook tales and 112 authentic old-time dutch oven recipes." —Books of the Southwest "It is a delightful combination of yarns, history, nostalgia, and solid information—all ingeniously brewed up and spiced by a lady who knows what she is about." —Journal of Arizona History "We haven't had a book that was so much fun to read in a long time." —Journal of the West "If you want a good change in your eating, this is the book for you." —True West

Authentic recipes from the ranch and the range.

Chuck wagon champions Cauble and Teinert are as handy with Dutch ovens as with four-wheel drive vehicles, and are equally comfortable cooking in an elegant modern kitchen, rustic ranch cookshack or over a trailside campfire.

Whether he's beating Bobby Flay at chicken-fried steak on the Food Network, catering for a barbecue, bar mitzvah, or wedding, or cooking for cowboys in the middle of nowhere, Kent Rollins makes comfort food that satisfies. A cowboy's day starts early and ends late. Kent offers labor-saving breakfasts like Egg Bowls with Smoked Cream Sauce. For lunch or dinner, there's 20-minute Green Pepper Frito Pie, hands-off, four-ingredient Sweet Heat Chopped Barbecue Sandwiches, or mild and smoky Roasted Bean-Stuffed Poblano Peppers. He even parts with his recipe for Bread Pudding with Whisky Cream Sauce. (The secret to its lightness? Hamburger buns.) Kent gets creative with ingredients on everyone's shelves, using lime soda to caramelize Sparkling Taters and balsamic vinegar to coax the sweetness out of Strawberry Pie.

The stars of the YouTube channel Kent Rollins Cowboy Cooking, authors of the hit cookbook A Taste of Cowboy, serve up spins on southern and western favorites, with a side of spiritual values Real-life cowboy Kent Rollins captivates fans from Branson, Missouri, to the Big Apple with his maverick cooking, country humor, and wisdom. In their heartfelt new book, Kent and Shannon Rollins invite everyone to sit a while at their table. Honey-Chipotle Chicken is hot off the grill. There's Cracklin' Cornbread in the skillet and Cool Cucumber Dill Salad from the garden. Save room for the Homemade Cherry Almond Ice Cream. But first, it's time for grace. Out here, there's no Wi-Fi--just family and friends. The food is lively, but the recipes are relaxed. Kent's inspirational sayings, tales of the range, and cowboy poetry combined with Shannon's stunning photos and quotes from scripture capture faith, hope, and appreciation of life's blessings. So praise the Lord and pass the Cheddar-Jalapeño Biscuits!

Almost 100 recipes celebrating the cowboy lifestyle, plus cooking secrets, photos & stories from real cowboy cooks, ranchers & locals across North America. 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. In Cooking the Cowboy Way, he takes you on a journey around the country to amazing places full of food, history, and people who have an appreciation for the land. These places where life and living (and that always includes cooking and eating) come alive in the spirit of the cowboy. 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. Cowboys live life by a simple code that is shared through their rustic lifestyles and the delicious recipes found in Cooking the Cowboy Way. Cowboy cooks, ranchers, and locals from across North America share their recipes, cooking secrets, photos, and stories about their unique and proud way of life. From the Lone Star State to the Grand Canyon State, and from Florida to Alberta, Canada, cowboys have a way with the land and the food that comes form it. Each chapter focuses on a different location, including the Wildcatter Cattle Ranch in Graham, Texas; the Bellamy Brothers Ranch in Darby, Florida; the Homeplace Ranch in Alberta, Canada; Rancho de la Osa in Tucson, Arizona; and more. Praise for Cooking the Cowboy Way “Cooking the Cowboy Way is not a guide to old-fashioned ranch and trail grub. And that’s a good thing. The book is an homage to the cowboy legacy, which Spears finds evolving on the nation’s ranches.” —Dallas Morning News “[Grady Spears and June Naylor] went all over the country, with a heavy emphasis on Texas, of course, drawing inspiration from cooks on and around ranches large and small. They then took these recipes and adapted them for regular kitchens and modern uses (i.e., dinner parties and backyard cooking). The results sound great.” —Texas Monthly

Not just another cookbook but a Chuck Wagon Cookbook. Authors Sue Cunningham & Jean Cates, daughters of the late Dick Shepherd, a chuckwagon cook on several area ranches in the Texas Panhandle & New Mexico at Spring & Fall round-up. Cookbook consists of chuckwagon recipes & others, short stories & illustrations by Justin Wells, well known cowboy artist. Also tells history of the chuckwagon, bringing back western heritage. How to set up camp. Things to do before & after a cooking. History on the Matador Cowboy Ranch reunion. Equipment used. Recipes for outdoor cooking in large or small quantities. Chuckwagon cook-offs. Recipes like Son-Of-A-Gun stew, Shoo-Fly Pie, Apricot Fried Pies, Pit Bar-b-que, Chicken Fried Steak, Sour Dough Biscuits, Sour Dough Starter, Fried Green Tomatoes, & many other good recipes. Beef for 50 people. Lots of Dutch oven cooking recipes. Order from Sue Cunningham, P.O. Box 22, Hartley, TX 79044; 806-365-4596. Or Jean Cates, 204 South Houston, Amarillo, TX 79102; 806-374-9733. $13.50 plus $2.00 for postage.

The colors of a genuine cowboy's life are captured in over 200 photos amd authentic chuck wagon cooking and Southwestern cuisine.The authors share their favorite recipes and trail side The authors share, over 170 recipes and trailside cooking tips

A how-to guide for the Dutch Oven Campfire Cook, The View From the Wagon will show you everything you need to know about how to purchase, season, and cook with a cast iron Dutch Oven over hardwood coals. From baking, to roasting, to stewing, frying, or braising you'll learn the necessary techniques to insure your success, and be given a wonderful assortment of recipes to practice with. Written by a Chuck Wagon cook with over 24 years of experience cooking over the coals with Dutch Ovens, many of them spent teaching others how to master the art, this how-to cookbook will be a hit on any camping trip, trail drive, or even in the back yard. Dutch Oven cooking is an art that Ronie Powell has mastered. Her knowledge and her recipes will be an exerience for your taste buds to savor, and the satisfaction you'll get from your first batch of Dutch Oven of biscuits, baked to perfection over a bed of coals, and slathered with real butter and fresh cooked preserves will have you building a fire and pulling out your Dutch Ovens at every opportunity.