Cowboy Cooking with Grady Spears


My cuisine is very Texas-driven," he says. "It's got big, bold flavors, yet it's very simple food." Spears has written several cookbooks, his latest called Cooking the Cowboy Way, to be released this fall. Rather than a chef's toque, he sports a cowboy hat in the kitchen and considers himself a cook, not chef. "I guess I'm still just a cowboy at heart." -By Diane Welland,

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