A cowboy's particular occupation usually determines the nature of his meals. There was more fresh food to be found at the ranch than during a month-long trip. As a "lone horseman" searching for lost cattle, the cowboy's food was limited to what would fit in his saddlebag. On a trip up, on the other hand, he could count on the chuckwagon cook to prepare the right meals for the hardworking men.

This book contains a collection of more than 100 recipes - from complete breakfasts and main dishes to pies and pastries - that are still used today to prepare meals on ranches or at appropriate events.

The author has traveled to the southwestern United States several times a year since 1991 and has collected most of the recipes from these trips. They are largely based on oral traditions passed down on the ranches through the families and from the cooks to their successors.
The dishes are easy to prepare, because the rustic life in the West did not leave much room for sophisticated gimmicks in the kitchen. The recipes can be prepared in a conventional kitchen, over an open fire, and sometimes in a "Dutch Oven". Ideal for rustic social gatherings on a smaller or larger scale, barbecues, elaborate breakfast parties, a hearty turkey dinner, or even for hunters and fishermen.

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