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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, trailside 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. Author BILL CAUBLE has served as Chairman of the Board of the Ranching Heritage Center Museum and Foundation, is currently Chairman of the Board of the Fort Griffin Fandangle, Albany, Texas, and is a board member of the Old Jail Art Center and Museum in Albany. A caterer and ranching manager, he is renowned as a creative chuck wagon cook and is an artist as well. CLIFF TEINERT, who has cooked for three presidents and a queen and founded a catering business in the early 1970s, was the first to take the chuck wagon from a working ranch to parties, conferences, and other events where people enjoy meeting outdoors over traditional Southwestern food. After helping organize the first Chuck Wagon Cook-off with the Abilene, Texas Chamber of Commerce, he took the wagon with two cords of mesquite wood to Japan for a promotional tour for the Texas Beef Council and the USME Federation. Photography by Watt Matthews Casey, Jr. and Foreword by Tommy Lee Jones
Hard Cover 9" x 10", 192 pages 220 full-color photographs / 180 recipes July 2002