Chuck wagon cooks Bill Cauble and Cliff Teinert look as though they have stepped out of the pages of Lonesome Dove, and the foreword by Tommy Lee Jones speaks to the authenticity of their chuck wagon cooking and Southwestern cuisine. These authors share recipes and preparation secrets for their all-time favorite dishes—trail-side to elegant—featuring a bounty of beef and game, vegetables from beans, tomatoes, and squash to hominy, homemade breads, and delectable desserts.
"Adaptable and inventive, sumptuous and wholesome" is their goal—and achievement—as they use available ingredients and leftovers in developing meals and menus to please all tastes. Photography by Watt Casey, Jr., captures the colors of genuine cowboy life alongside full color displays of the finished dishes—and preparations.
About Bill CaubleSee more books from this Author
Cauble and Teinert are serious about turning chuck wagon cooking into a regional art form. Together, they helped found the Western Chuck Wagon Association. Teinert runs a catering service; Cauble cApr 12 2004 | Read Full Review of Barbecue Biscuits & Beans: Ch...
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