I have slightly mixed feelings about this book. I do enjoy a restaurant cookbook occasionally to get a sense of how I can change up my home cooking and make it more like a meal that we went out for. This book intrigued me since I have no plans to visit Abilene, TX, much less drive out some 30 miles into the country from there, but, I do love a good steakhouse meal, so I wanted to take it for a spin. The book is laid out in a fairly easy to understand style. Its chapter titles are generally self-explanatory: Introduction, Cowboy Breakfasts, A Little Something: Savory Snacks & Cocktails, Salads & Soups, Beef, Not Beef, The Side Hustle, Biscuits & Breads, Dessert, and Texas-Size Spreads for Your Celebrations (making menus out of the recipes in the other chapters). Recipes have the usual cookbook layout of an into, ingredient list, and fairly easy to follow steps. Many recipes, though not all, are even accompanied by a photo of the finished product. There are also some anecdotes and personal stories interlaced through the book to keep things interesting. The introduction for example gives a little history of their family-owned restaurant and business that sprung up around it. At some points it does read a little like advertising for all of their side businesses but I would expect that in a branded cookbook. One of the sidebars takes knock at the farm-to-table movement in restaurants saying something along the lines of that's what they've always done and didn't need to name it. I would take umbrage with that since they make their house dressing out of hidden valley ranch packets (nothing wrong with that, but most farm-to-tables I've eaten at would make dressing from actual farm-grown herbs), use Velveeta and Ro-Tel as their queso (farms grow tomatoes and chiles out of the ground not a can, and since they blend cheeses and milk in their mac'n'cheese recipe, I assume they can do better for their queso than my local movie theater), similarly boxed cake mix for cake when they make biscuits from scratch so its not like they don't have the flour baking soda, and baking powder on hand. That said, these shortcuts do make it easier for home cooks who want fewer steps and ingredients and don't mind the preservatives that a true farm-to-table would avoid. It is a decent sized book and there are a number of recipes that I am curious to try and they do a fair job of explaining beef quality ie. wagyu vs. prime and choice and grass vs. grain fed beef though another sidebar on the different steakcuts would be a nice compliment (I've seen it in other "beef" books). The funniest thing in the book is the second recipe in the "not beef" chapter is for bison short ribs where they tell you that you can substitute beef short ribs, I might agree that bison is not technically beef, but depending on your local meat purveyor, I'm guessing that the recipe will end up being a BEEF short rib recipe for many who try it, so yeah, there is even a "beef" recipe in "not beef"...but I won't make a beef about it. Overall, for anyone who has visited this restaurant on their trip to TX, this book is a great soveneir and a curiosity for anyone who had heard of the place but isn't planning on making the trip. (3.5/5)
I received access to this eARC thru NetGalley (for which I want to thank NetGalley and the publisher, Cider Mill Press) for an honest review. The opinion expressed here is my own.

Great addition to a kitchen, loved some of the recipes included and the range of options. Not as much variety as other cookbooks but a great one to get started with.

This is amazing! This Texan cookbook has made its way to the UK and oh my goodness these recipes!!!
Super easy to follow, delicious meals and a beautifully put together book. I can’t wait to come and visit if I ever venture across the pond! Thank you!

There is just something wonderful about family cookbooks, and this one is no different. Even though it is a steakhouse, you can tell that these are the meals they feed not just their customers, but also generations of stick-to-your-ribs meals for their foodie family. Rich in rustic tradition, this is coming out just in time for cozy season.