Grady’s books can be ordered online anytime via Amazon.com
Big Texas Steakhouse Cookbook, The
[Hardcover] Helen Thompson (Author), Janice Shay (Author), Robert Peacock (Photographer), Grady Spears (Foreword).
Order on Amazon.com
Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens
by Grady Spears, June Naylor, David Manning A full-color cookbook featuring cowboy-turned-chef Grady Spears’s modern twist on over 100 classic cowboy dishes ranging from appetizers to desserts and more. October 2009. Order online.
The Texas Cowboy Kitchen
by Grady Spears and June Naylor Grady reinvents chuckwagon dishes from Barbecued Quail Tamales to Pork Tenderloin with Watermelon Salsa to Butterscotch Pie by elevating them to haute cowboy cuisine. Divided into 10 chapters ranging from “Campfire Cocktails” to “Things You Don’t Rope” to “Chuckwagon Secrets,” Contains 100 original recipes perfected at Spears’ renowned former restaurants, the Chisholm Club in Fort Worth, TX, and the Nutt House Restaurant in Granbury, TX. 2007. Order online.
A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos
by Grady Spears, Robb Walsh, James Evans (Photographer). 2004. 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. Order online.
Cowboy Cocktails: Boot Scootin’ Beverages and Tasty Vittles from the Wild West
by Grady Spears, Brigit Legere Binns, Rhonda Hole (Photographer). 2004.
Cowboys may be tough and gritty, but their beverages can be as smooth and refreshing as a mornin’ sunrise. “Fishin’ with a Worm,” “Drugstore Cowboy Shake,” “Branding Iron” — these are just a few of the thirst-quenching libations served up in COWBOY COCKTAILS, the best drink collection this side of the muddy Mississippi. Order online.
The Great Steak Book
by Grady Spears, Victoria Randall. 2000. Learn about the importance of where beef is raised; what the choice cuts are by season; and which cuts work best with different cooking methods. Best of all, Grady shares his extensive collection of tips, techniques, and recipes for cooking up sizzling, juicy steaks that will satisfy the fiercest of appetites. Order online.
