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A Taste of Cowboy: Ranch Recipes and Tales from the Trail Kindle Edition
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. This gifted cook, TV contestant, and storyteller takes us into his frontier lifestyle with simple food anyone can do.
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 prized 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.
With stunning photos of the American West and Kent’s lively tales and poetry, A Taste of Cowboy is a must-have for everyone who loves good, honest food and wants a glimpse of a vanishing way of life.
“[Rollins] serves up the beans with a side of profundity and wit.” —Amy Thielen, author, The New Heartland Table
“You will want to make and eat every single one of these mouthwatering recipes.” —Amanda Freitag, chef and judge Chopped
“Takes me right back to my Southern roots. . . . This is the good life, and with my fast-paced world, I want to be there.” —Cat Cora, cohost Iron Chef America
- LanguageEnglish
- PublisherHarvest
- Publication dateApril 7, 2015
- File size52796 KB
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Editorial Reviews
Review
“Kent Rollins is one of my favorite people ever to appear on Chopped. His cowboy-gentleman manners, his jokes—but, most of all, his delicious chuckwagon cooking—needs to find its way into your heart, and onto your table. I know your family will enjoy this collection of delicious, easy recipes and stories as much as I do.” — Ted Allen, host, Food Network’s Chopped “Kent Rollins is the real deal. This book is a humble and delicious tribute to life on the trail. With its heartwarming stories, rich descriptions, and honest, down-home recipes, you'll feel as though you're sitting by the fire, under the wide-open sky.” — Mike Mills, 17th Street Barbecue “Ken Rollins is a modern day ‘cookie,’ a wise-acre, a secret poet, and a damned fine cook. With humor and reverence in equal measure, he opens up the cowboy's kitchen to us: There are angel-wing biscuits here, and creamy chile-based sauces, and the most epic chicken fried steak ever devised —along with the weirdest equipment list I've ever seen. (A gourd dipper and a shovel!) In the tradition of chuckwagon cooks, he serves up the beans with a side of profoundity and wit.” — Amy Thielen, author, The New Heartland Table “Kent and Shannon Rollins take us on the stunning journey of a chuck wagon cook. You will want to make and eat every single one of these mouthwatering recipes. This book is complete with life lessons, home remedies, and touching stories of a tightly knit cowboy family. You will learn the cowboy code: “Don’t question the cook.” Wise words to live and eat by! — Amanda Freitag, chef and judge Chopped “A Taste of Cowboy takes me right back to my Southern roots. The eloquent prose and breathtaking pictures make me want to head to Oklahoma, jump on the Chuck Wagon, jingle the horses, cook on Bertha and sit around a campfire with Kent and Shannon to hear some cowboy stories. This is the good life, and with my fast-paced world, I want to be there." — Cat Cora, cohost Iron Chef America "Kent and Shannon have taken me along the plains of Oklahoma on their chuck wagon without my ever having set a foot there. Along the ride, I have buckled my belt more than twice from laughing so hard at their stories.If there is any book that can remove the fear of cooking from absolutely ANYONE, it is this one." — Pati Jinich, author, Pati’s Mexican Table —
About the Author
KENT ROLLINS grew up ranching and began cooking for cattle ranches in 1993 from his Studebaker chuckwagon. An acclaimed storyteller and poet, Kent has appeared on the Food Network and CBS Sunday Morning. He and his wife SHANNON, are the stars of their YouTube channel, Cowboy Kent Rollins.
Product details
- ASIN : B00LZ7GQ6E
- Publisher : Harvest; Illustrated edition (April 7, 2015)
- Publication date : April 7, 2015
- Language : English
- File size : 52796 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Enabled
- Word Wise : Enabled
- Sticky notes : On Kindle Scribe
- Print length : 444 pages
- Best Sellers Rank: #596,281 in Kindle Store (See Top 100 in Kindle Store)
- #37 in American West Cooking
- #47 in American Southwest Cooking
- #171 in Midwestern U.S. Cooking, Food & Wine
- Customer Reviews:
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Kent Rollins grew up ranching and began cooking for cattle ranches in the early 90's from his 1876 Studebaker chuck wagon. An acclaimed storyteller and poet, Kent has appeared on the Food Network Chopped Grill Masters, Cutthroat Kitchen Winner, CBS Sunday Morning and NBC's Food Fighters. He and his wife, Shannon, have a popular YouTube cooking channel where over 2.23 million subscribers tune in for wholesome cooking.
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The recipes are very interesting, but you would need to convert as measurements are in cups and sticks of butter. But this is easy to do.
Have tried some of the recipes and they have come out well, although he uses cast iron cook pans you don't have to.
All in all very interesting book well worth a read.
The chicken fried steak is a fire cracker! My husband absolutely loves it.
While some of the spices mentioned in the recipes we can’t get in Australia, I was able to look up online how to make them myself from scratch. It’s all pretty simple and easy to substitute for. Worth the investment. Great book! Thanks Kent, Shannon and the Beags from your Aussie fans.
Reviewed in Australia on September 10, 2021
The chicken fried steak is a fire cracker! My husband absolutely loves it.
While some of the spices mentioned in the recipes we can’t get in Australia, I was able to look up online how to make them myself from scratch. It’s all pretty simple and easy to substitute for. Worth the investment. Great book! Thanks Kent, Shannon and the Beags from your Aussie fans.