This cookbook was assembled to share the culture of ranch cooking. We hope it appeals to everyone, from someone in New York City to the ranch cook in the middle of nowhere, from the accomplished chef to the beginning cook. Cowboy cuisine or cooking has come a long way from what most folks perceived as bacon, beef, beans, and biscuits. Chefs like Grady Spears and others brought the western table to levels equal to that of fine American and European dining. Like the ranches and cattle people from which the dishes come, it is honest, natural, and real food.

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