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. Read more...
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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 world 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."
- ISBN-13: 9780544275003
- ISBN-10: 0544275004
- Publisher: Rux Martin/Houghton Mifflin Harcourt
- Publish Date: April 2015
- Page Count: 256
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2015-04-06
- Reviewer: Staff
Rollins has been cooking for cowboys for more than 20 years in all types of weather as a camp cook. His tool of choice is an 1876 Studebaker chuck wagon, and though his cooking options may be limited, his creativity isn’t, as demonstrated by the book’s many wonderful, field-friendly recipes. Rollins, never daunted by the prospect of preparing three square meals a day for hungry cowboys in the middle of a prairie with no electricity, manages to make sloppy joes with smoky macaroni and cheese, and bread pudding with whiskey cream sauce; he also includes the recipe for chicken-fried steak that beat out star chef Bobby Flay in his Throwdown. Though Rollins offers sage advice on choosing and caring for cast-iron cookware, readers won’t need to worry about building a fire, since these recipes have been adjusted to allow followers to recreate cowboy fare in the comfort of their own kitchens. However, Rollins remains true to his methods by incorporating a wide variety of boxed, canned, and prepared ingredients such as creamed soups and processed cheese. Rollins’s campfire stories and DIY cures for ailments such as arthritis (honey in your coffee) and spider bites (tape a penny on it) give warmth and personality to a book that even city slickers will enjoy spending time with. (Apr.)