From the Barrel Racer cocktail (whiskey and powdered doughnuts) to slow-cooker stews and casseroles perfect for feeding the crowd on branding days to cast-iron recipes perfect for a pack trip into the mountains, Cowgirls in the Kitchen includes all the recipes that the modern cowgirl needs to keep her crew fed and her family happy. Combines the best of cowgirl myths, nostalgia, and legends with useable, delicious, and fun recipes for use at home or on the trail, this book celebrates the romance of the American cowgirl from the late nineteenth century to today, through historic photographs and modern, western-themed recipes that will appeal to cowboys, as well.

Celebrating the modern Southern culture, country chic lifestyle, and spitfire attitude of the city cowgirl… the cowgirl in heels. Part cookbook, part how-to and inspirational guide for the modern city girl with Southern roots and a cowgirl attitude, Urban Cowgirl features Sarah Penrod’s unique outlook and point of view—as shared with viewers on the Next Food Network Star. Her approach is to take classic Southern and Texas foods and ingredients and traditions like the tailgate and give them a new twist with her personal brand of sparkle and shine. Her recipes for family dinners and girls’- nights- in all come with her own special touch and her outsized personality. Urban cowgirls appreciate Southern big city lifestyle, but don’t let the high heels and designer dresses fool you. These girls will celebrate their heritage, acknowledge their cultural roots, and build from traditional values, with a smile on their face and a glass of sweet tea in their hand. They may have a designer coffee table littered with gourmet cooking magazines , but the recipes they hold most dear are third generation, handwritten, kitchen love letters from a grandmother they may have never even met.

Homesick American, Parisian kitchen-- moving to Paris was the best bad decision that Texan Ellise Pierce ever made. Using French ingredients and techniques from both sides of the Atlantic, she created a unique style of cooking that's part Texas, part French, and all Cowgirl.

“Delicious cheese pairings; amazing recipes . . . plus lots of great tips about cheese. I can’t wait to cook my way through their gorgeous book!” —Ina Garten, host of Barefoot Contessa and #1 New York Times bestselling author Collecting the vast accumulated wisdom of two of the world’s great cheesemakers, Cowgirl Creamery Cooks is one of those rare books that immediately asserts itself as an indispensable addition to the food lover’s library. That’s because Cowgirl Creamery Cooks is many things. It’s an engrossing read that shares the story of the Cowgirls, but also of the rise of the organic food movement and creating an artisanal creamery. It’s a primer on tasting, buying, storing, pairing, and appreciating all kinds of cheese that makes this a gorgeous gift for the cheese lover. And it’s a sumptuous collection of recipes, with seventy-five appetizers, soups, salads, snacks, entrees, and desserts that showcase cow-, goat-, and sheep-milk cheese. Throughout, the glorious photographs of Hirsheimer & Hamilton portray myriad cheeses, finished dishes, and the landscapes and people who created them. “Peggy and Sue are such wonderful teachers with a unique and very special style. I absolutely love seeing their vision and brilliance come to life in this gorgeous and inspiring book. It makes me want to eat more cheese, head to Point Reyes, and soak up their Cowgirl genius!” —Suzanne Goin, chef/owner of Lucques, a.o.c., and Tavern “Their new cookbook is required reading for every serious cook, chock-full of cheese-filled stories and recipes, not to mention everything you need to know about a proper cheese plate.” —David Tanis, author of A Platter of Figs

An account of the shift in focus to access and fairness among San Francisco Bay Area alternative food activists and advocates. Can a celebrity chef find common ground with an urban community organizer? Can a maker of organic cheese and a farm worker share an agenda for improving America's food? In the San Francisco Bay area, unexpected alliances signal the widening concerns of diverse alternative food proponents. What began as niche preoccupations with parks, the environment, food aesthetics, and taste has become a broader and more integrated effort to achieve food democracy: agricultural sustainability, access for all to good food, fairness for workers and producers, and public health. This book maps that evolution in northern California. The authors show that progress toward food democracy in the Bay area has been significant: innovators have built on familiar yet quite radical understandings of regional cuisine to generate new, broadly shared expectations about food quality, and activists have targeted the problems that the conventional food system creates. But, they caution despite the Bay Area's favorable climate, progressive politics, and food culture many challenges remain.

Take a dash of western myth, a healthy sprinkle of vintage photographs, and a dollop of tall tales and instructional sidebars, simmer with a delicious selection of western recipes, and, voila—The Cowgirl’s Cookbook. From June’s Ranch Beans to Joan’s Chile Rellenos, Connie’s Cackleberries on Toast to Rita’s Tomato Mac ‘n Cheese, these hearty fixin’s will feed a city girl’s fantasy as well as a country boy’s belly. A sure favorite with locals and tourists alike, these recipes ain’t just for trail drives no more!

The ultimate guide to Tucson's food scene provides the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Written for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: food festivals and culinary events; specialty food shops; farmers’ markets and farm stands; trendy restaurants and time-tested iconic landmarks; and recipes using local ingredients and traditions.

It's a battle of the sexes like never before in this delightfully funny, escapist cowboy romance from New York Times and USA Today bestselling author Carolyn Brown! She's a self-made city girl... The last thing I expected out of my life was to be saddled with a watermelon farm deep in the Oklahoma countryside. I'm a city girl, through and through, and my stilettos are not meant for farming. The only solution is to sell the place before I'm stuck with a truckload of overripe watermelons, and I'm forced to set up a farm stand on the side of a dirt road. *Shudder.* But the minute I think I've got a way out, my drop-dead sexy new neighbor Rye O'Donnell shows up. Maybe there's time for a little cowboy love after all... He's a down-home rancher... Knowing my former neighbor Granny Lanier's property was going up for sale, I thought I might have a chance at my dream property. But then I met her granddaughter, Austin, and found myself knocked sideways by the sexy-as-hell, savvy businesswoman. Perhaps it's time to set aside my real estate ambitions and convince this gorgeous city slicker just how much fun a little fling on the farm can be. "A crazy fun read. Carolyn Brown's books give me that happy feeling...you know, that happy feeling that makes you want to sing."—Love Romance Passion "Fun, witty and easy to enjoy... you can't help but wish for your own piece of country life."—My Overstuffed Bookshelf "What an absolutely adorable story... This book will have you laughing so hard."—The Romance Studio "Peopled with quirky characters and full of sassy fun."—BookPage

Features recipes that are simple to shop for and prepare on the road, for the backyard grill, or in the kitchen using cast-iron cookware, including banana fritters, Maurrie's macaroni and cheese, and Texas cream pecan pie.

For foodies, wordsmiths, and anyone who loves to eat, an illustrated guide to authentic American fare, from the beloved Roadfood team In linguistics, the lexicon of a language is its vocabulary, including its words and expressions. In The Lexicon of Real American Food, renowned foodies Jane and Michael Stern record the lingo of American food as it is spoken—and enjoyed—across the nation. With their signature wit and exuberance, they define how America really eats—to the delight of food lovers and word aficionados everywhere. Fun to read and easy to browse, with spot illustrations and select recipes, this book will also become a valuable reference to document regional specialties and signature American fare. Since the first edition in their Roadfood series in 1978, the Sterns have reported on more than 100,000 meals at America’s tables and cafe counters alongside people of every stripe; and in doing so they have gained an unequalled sense of real American food. Thus, the food described in these pages is democratic, not elitist—from hoppel-poppel to puffy tacos, The Sterns see the nation’s diet like its language: endlessly, endearingly exuberant. Their Lexicon of Real American Food inspires a new and joyful appreciation of our country’s irrepressible foodways.