The Southern Cowboy Cookbook
ABOUT
In the Southern Cowboy Cookbook, Chef John Rivers combines the region’s most beloved culinary influences to create a fresh new take on comfort food. With his bold blending of Deep-South specialities, traditional Texas BBQ, and Low Country cuisine, the founder and pitmaster of the acclaimed 4 Rivers Smokehouse shares his secrets for dishes that range from the iconic – Smoked Brisket, Pulled Pork, St. Louis Ribs, Red Velvet Cake – to more contemporary favorites like Shrimp ‘n Grits, Grilled Brisket Pizza, Coffee-Rubbed Ribeye, and Bourbon Pecan Pie. With dozens of easy and approachable recipes, 150-plus photographs, skillful techniques and down-home charm, The Southern Cowboy Cookbook is designed to be a kitchen classic.
PAGES
224
PUBLISHED
2013