Perini Ranch Steakhouse PDF Download

Author: Lisa and Tom Perini
Publisher:
ISBN: 9781792311987
Category :
Languages : en
Pages :

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Author: Gus Perini
Publisher:
ISBN: 9780991043101
Category : Dogs
Languages : en
Pages : 21

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Book Description
Gus Perini, the beloved Basset Hound of Lisa and Tom Perini, announces his first published work, Tails of Perini Ranch. This book takes readers on a tour of Perini Ranch and introduces everyone to his ranch family. One dollar ($1.00) of every book sold benefits Rescue the Animals (rescuetheanimals.org) which aids in improving the lives of animals.

Author: Tom Perini
Publisher: Time Life Medical
ISBN: 9780737020373
Category : Cooking
Languages : en
Pages : 0

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Book Description
Cowboy cooking isn't fancy, but once you've had the real thing you don't forget it. Tom Perini cut his teeth in the ranching business and accumulated the kind of cooking know-how and recipe arsenal that just can't be taught. His authentic "chuck" bridges the gap between life on the trail and in the backyard. From Jalepeno Bites to Ranch-Roasted Ribeye to Tom's classic Bread Pudding with Whiskey Sauce, Texas Cowboy Cooking is chock full of recipes for everything from a light lunch to a holiday feast. And with each dish, he serves a generous helping of personality and more than a smattering of cowboy lore. Book jacket.

Author: June Naylor
Publisher: Andrews McMeel Publishing
ISBN: 0740790749
Category : Cooking
Languages : en
Pages : 244

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Book Description
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

Author: Matthew Wendel
Publisher:
ISBN: 9781931917933
Category : Cooking, American
Languages : en
Pages : 174

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Book Description
"Chef Matthew Wendel provides a first-hand account of his years working for President George W. Bush and his family at Camp David and at their Texas home on Prairie Chapel Ranch. He offers a collection of recipes, photographs, stories, and memories of daily life as senior advance representative in the Office of Presidential Advance and as the personal chef and personal assistant to the president. Included with recipes of the author's signature hot cinnamon rolls and fried chicken are the Bush family's favorite dishes, meals that world leaders were served, and a behind-the-scenes look at how he prepared for head of state visits and shopped for the first family. Wendel's account reveals a unique window into the hard work, detail, and protocol involved in working for the first family and reveals how the president welcomed world leaders using both his home and the power of sharing a meal in an intimate setting as a bridge-building diplomatic tool. Smoked beef tenderloin, stacked enchiladas, hot rolls, soups, and plenty of fresh salads were staples for the Bushes, but cheeseburgers became a tradition for their luncheons with world leaders at Prairie Chapel Ranch. Providing wholesome, delicious, comforting food to guests was their way of saying "Welcome. We're glad you are here." -- Amazon.com.

Author: Jay Moore
Publisher: ACU Press
ISBN: 9780891125891
Category : History
Languages : en
Pages : 304

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Book Description
Abilene History in Plain Sight is a guide to the people, places, and events that define Abilene. It provides the high vantage point from which you come to know the lives behind the names--Cooper High School, Shotwell Stadium, and Maxwell Golf Course--and to meet those who are honored by the naming of a park or street (such as Egbert Kirby, Nelson Wilson, Vera Minter, and Walker Ely). In this engaging book, the past is picked up, dusted off, and given a new shine. As you learn the story behind the church, school, or college that you drive past, it will create a connection that serves to endear Abilene to you more deeply. This is a book that brings the relics of the past out of the dark and straight into the hometown in your heart.

Author: Grady Spears
Publisher: Ten Speed Press
ISBN: 1607746662
Category : Cooking
Languages : en
Pages : 224

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Book Description
A haute take on one of America's most traditional cuisines--that of the Texas ranch. Don't be thinking this book is just full of ribs, beans, and biscuits . . . . unless, of course, you're thinkin' South Texas Venison Ribs with Peanut Dipping Sauce, Black Bean Nachos with Chargrilled Chicken, and West Texas Biscuit Pudding with Southern Comfort en Glace. You see, at the Reata Restaurant in West Texas, hot chef Grady Spears is cooking cowboy cuisine with an emphasis on the cuisine. Filled with fresh, strong flavors, fascinating ranch memorabilia (these Texans take their history seriously!), gorgeous full-color food photography, and truly marvelous, utterly real food, this is American cooking at its kick-off-your-boots-and-get-down-to-business greatest.

Author: Shawn Baker
Publisher: Victory Belt Publishing
ISBN: 162860350X
Category : Health & Fitness
Languages : en
Pages : 224

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Book Description
Shawn Baker’s Carnivore Diet is a revolutionary, paradigm-breaking nutritional strategy that takes contemporary dietary theory and dumps it on its head. It breaks just about all the “rules” and delivers outstanding results. At its heart is a focus on simplicity rather than complexity, subtraction rather than addition, making this an incredibly effective diet that is also easy to follow. Carnivore Diet reviews some of the supporting evolutionary, historical, and nutritional science that gives us clues as to why so many people are having great success with this meat-focused way of eating. It highlights dramatic real-world transformations experienced by people of all types. Common disease conditions that are often thought to be lifelong and progressive are often reversed on this diet, and in this book, Baker discusses some of the theory behind that phenomenon as well. It outlines a comprehensive strategy for incorporating the Carnivore Diet as a tool or a lifelong eating style, and Baker offers a thorough discussion of the most common misconceptions about this diet and the problems people have when transitioning to it.

Author: David Courtney
Publisher: University of Texas Press
ISBN: 1477312978
Category : Humor
Languages : en
Pages : 120

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Book Description
A collection of Courtney's columns from the Texas Monthly, curing the curious, exorcizing bedevilment, and orienting the disoriented, advising "on such things as: Is it wrong to wear your football team's jersey to church? When out at a dancehall, do you need to stick with the one that brung ya? Is it real Tex-Mex if it's served with a side of black beans? Can one have too many Texas-themed tattoos?"--Amazon.com.

Author: Cheryl Jamison
Publisher: Harvard Common Press
ISBN: 1558329722
Category : Cooking
Languages : en
Pages : 195

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Book Description
For bodacious, bragging-rights barbecue that's easy to master in your backyard smoker, look to Texas! Among the proud barbecue traditions in the United States, from the Carolinas to Memphis to Kansas City—whether spelled barbecue, barbeque, bar-b-q, BBQ, or just Q—none is prouder, more deeply flavored, or rich in tradition than Texas Q. Texas barbecue is best known for beef; and beef brisket in particular, the signature dish that has been celebrated over the years by such legends as Taylor's Louie Mueller and Houston's Jim Goode, as well as by modern-day wunderkind Aaron Franklin in Austin. Cheryl Alters Jamison, co-author with her late husband Bill of the definitive Texas Home Cooking and the original bible for backyard smoke-cooking, Smoke & Spice, knows her brisket backwards and forwards and offers several delectable recipes in this exciting book. Cheryl also knows that there's more to Texas barbecue than brisket. Among the more than 100 recipes in these pages you will find loads of ideas for other cuts of beef, as well as for chicken, pork, lamb, fish and other seafood, and vegetables,each infused—via rubs and mops and sauces and spices—with robust, distinctive Texas flavors. Here, too, you will find stunning preparations from outside the Anglo-American beef-and-brisket tradition, from the oft-overlooked Mexican-American, African-American, Eastern European immigrant, and Asian immigrant barbecue styles created by the people who make modern Texas so diverse and fascinating. For blue ribbon brisket and a whole lot more, this is a barbecue book you will use, and use again, for years.