Research Catalog

Cowboy barbecue : fire & smoke from the original Texas vaqueros /

Title
Cowboy barbecue : fire & smoke from the original Texas vaqueros / Adrian Davila with Ann Volkwein.
Author
Davila, Adrian,
Publication
New York, NY : Countryman Press, a division of W.W. Norton & Company, Independent Publishers Since 1923, [2018]

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StatusFormatAccessCall NumberItem Location
TextUse in library JFE 18-8786Schwarzman Building - Main Reading Room 315

Details

Additional Authors
Volkwein, Ann,
Description
192 pages : color illustrations; 23 cm
Subjects
Genre/Form
Cookbooks.
Note
  • Includes index.
Bibliography (note)
  • Includes bibliographical references and index.
Contents
Introduction -- The vaquero way -- Techniques on fire -- Meat on fire. Beef and lamb ; Pork ; Poultry -- Seafood -- Street foods. Mini tacos ; Tamales -- Soups and chilis -- Vegetables and sides -- Tortillas and breads -- Sauces and salsas.
Call Number
JFE 18-8786
ISBN
  • 9781682681428
  • 1682681424
LCCN
2018009059
OCLC
1005687786
Author
Davila, Adrian, author.
Title
Cowboy barbecue : fire & smoke from the original Texas vaqueros / Adrian Davila with Ann Volkwein.
Publisher
New York, NY : Countryman Press, a division of W.W. Norton & Company, Independent Publishers Since 1923, [2018]
Type of Content
text
Type of Medium
unmediated
Type of Carrier
volume
Summary
"In Cowboy Barbecue, chef and restaurateur Adrian Davila celebrates traditions of Latin America and Texas, taking inspiration from the vaquero lifestyle and his own family history. For three generations, Davila's BBQ in Seguin, Texas, has infused classic brisket, ribs, and sausage with Latin flavors. Davila goes beyond standard grilling in this guide, offering techniques for smoking, cooking directly on the embers, underground, on a spit, and more. Here, Mesquite Brisket is rubbed with a fiery dose of cayenne; Vaquero Chili con Carne is served with Jalapeño Cheese Corn Bread; Smoked Pulled Pork is cooked low and slow, sweetened with Dr. Pepper; and everything that goes with barbecue sauce can also be served with Tomato, Onion, and Serrano Salsa--fire-roasted, of course."--Page 2 of cover.
Bibliography
Includes bibliographical references and index.
Added Author
Volkwein, Ann, author.
Research Call Number
JFE 18-8786
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