The Pioneer Woman: Black Heels to Tractor Wheels - A Love Story

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New York Times Bestseller

Wildly popular award-winning blogger, accidental ranch wife, and #1 New York Times bestselling author of The Pioneer Woman Cooks, Ree Drummond (aka The Pioneer Woman) tells the true story of her storybook romance that led her from the Los Angeles glitter to a cattle ranch in rural Oklahoma, and into the arms of her real-life Marlboro Man.

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The #1 New York Times bestselling author and Food Network favorite The Pioneer Woman cooks up exciting new favorites from her life on the ranch in this glorious full-color cookbook that showcases home cooking at its most delicious (and most fun!).

Welcome to Ree’s new frontier! Much has happened on Drummond Ranch over the last couple of years: The kids are growing up, another left for college, Ree’s business has expanded, and her cooking has evolved. While she still cherishes her trademark family-friendly style of food, Ree’s been cooking up some incredible new dishes that reflect the flavors, colors, and texture she’s craving these days.

The Pioneer Woman Cooks: The New Frontier features 120 brand new step-by-step recipes that inject fresh, exciting elements into Ree’s beloved comfort foods. From super-scrumptious breakfasts, to tasty soups and sandwiches, to doable and delicious suppers and sides—and, of course, a collection of irresistible sweets you’ll want to make immediately!—home cooks everywhere will discover an extensive list of must-make dishes the whole family will love.

A wife, mother, and successful entrepreneur with a thriving business and popular social media presence, Ree knows exactly what it means to juggle life’s numerous demands simultaneously. Because the day-to-day can get pretty busy, she’s created diverse and delectable recipes to make breakfast, lunch, and dinner a little simpler by including solutions using a sheet pan, an Instant Pot, and a slow cooker, as well as her much-loved cast iron skillet and Dutch oven. And to reflect her own occasional adventures in carb cutting, Ree shares 50 of the most luscious “lower”-carb recipes you’ll ever taste, designed to mix in with hearty recipes her longtime fans have come to love. In The Pioneer Woman Cooks: The New Frontier you can explore an amazing and eclectic mix of traditional and new including:

Portobello Bun Burgers (revolutionary)Instant Pot Pumpkin Spice Oatmeal (tastes just like fall!)Cheesy Lasagna Soup (so family friendly) Fried Red Tomato Sandwich (delicious, with pesto mayo and whole basil leaves) ”Everything” Parmesan Crisps (an irresistible low-carb snack) Zucchini Caprese Sliders (a pretty and tasty low-carb delight)Blueberry Ricotta Crostini (gorgeous party food!)Teriyaki Shrimp and Pineapple Parcels (the NEW way to stir fry)Mean Green Mac & Cheese (mac & cheese + veggies = score!)Ranch Pork Chop Sheet Pan Supper (kids will love to make it)Cauliflower Fried Rice (a guilt-free version of your favorite takeout dish)Ice Cream Bonbons (smaller bites, to satisfy quick cravings)11-Carton Cake (uses a carton of yogurt, then the carton measures everything else!)Caramel Apple Quesadillas (beyond belief)

Ree mixes dazzling new dishes with plenty of kitchen and organizational tips, plus advice to help you optimize your time and space in the kitchen so that you can enjoy time with your family! Filled with sensational food that is both sophisticated and down-home (and oh-so-easy to make and bake), The Pioneer Woman Cooks: The New Frontier offers a whole new world of 
”scrumptious” for you to explore!

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Additional Information

Publisher
Harper Collins
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Published on
Feb 1, 2011
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Pages
352
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ISBN
9780062084330
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Features
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Language
English
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Genres
Biography & Autobiography / Culinary
Biography & Autobiography / Personal Memoirs
Biography & Autobiography / Women
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Content Protection
This content is DRM protected.
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Eligible for Family Library

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NEW YORK TIMES BESTSELLER • “An absolute delight to read . . . How lucky we are that [Ruth Reichl] had the courage to follow her appetite.”—Newsday

At an early age, Ruth Reichl discovered that “food could be a way of making sense of the world. If you watched people as they ate, you could find out who they were.” Her deliciously crafted memoir Tender at the Bone is the story of a life defined, determined, and enhanced in equal measure by a passion for food, by unforgettable people, and by the love of tales well told. Beginning with her mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and tastes, from the gourmand Monsieur du Croix, who served Reichl her first foie gras, to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichl’s infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist’s coming-of-age. 

BONUS: This edition includes an excerpt from Ruth Reichl's Delicious!

Praise for Tender at the Bone

“A poignant, yet hilarious, collection of stories about people [Reichl] has known and loved, and who, knowingly or unknowingly, steered her on the path to fulfill her destiny as one of the world’s leading food writers.”—Chicago Sun-Times 

“While all good food writers are humorous . . . few are so riotously, effortlessly entertaining as Ruth Reichl.”—The New York Times Book Review 

“Reading Ruth Reichl on food is almost as good as eating it. . . . Reichl makes the reader feel present with her, sharing the experience.”—Washington Post Book World

“[In] this lovely memoir .  .  .  we find young Ruth desperately trying to steer her manic mother's unwary guests toward something edible.  It's a job she does now .  .  .  in her columns, and whose intimate imperatives she illuminates in this graceful book.”—The New Yorker

“A savory memoir of [Reichl’s] apprentice years . . . Reichl describes [her] experiences with infectious humor. . . . The descriptions of each sublime taste are mouthwateringly precise. . . . A perfectly balanced stew of memories.”—Kirkus Reviews
“Affecting….as warm and comforting as a home-cooked meal” (People), a no-holds-barred memoir on Southern life, Greek heritage, same sex marriage—and the meals that have shaped her memories—from the Food Network star and first female winner of Iron Chef, Cat Cora.

Before she became a renowned chef and Food Network star, Cat Cora was just a girl from Jackson, Mississippi, where days were slow and every meal was made from scratch. By the age of fifteen, Cora was writing the business plan for her first restaurant. Her love of cooking started in her Greek home, where fresh feta and home-cured olives graced the table. Cat spent her days internalizing the dishes that would form the cornerstone of her cooking philosophy—from crispy fried chicken and honey-drenched biscuits to spanakopita. But outside the kitchen, Cat’s life was volatile.

In Cooking as Fast as I Can, Cat Cora reveals the experiences that shaped her life—from early childhood sexual abuse to the realities of life as lesbian in the deep South. She chronicles how she found her passion in the kitchen and went on to attend the prestigious Culinary Institute of America and apprentice under Michelin star chefs in France. After her big break as a co-host with Rocco Di Spirito on the Food Network’s Melting Pot, Cat broke barriers by becoming the first-ever female contestant on Iron Chef.

By turns epic and intimate, Cat writes movingly about how she found courage and redemption in the dark truths of her past and about how she found solace in the kitchen and work, how her passion for cooking helped her to overcome hardships and ultimately find happiness at home and became a wife and a mother to four boys. Above all, this is “a disarmingly candid look at the highs, lows, and true grit of a culinary star” (Kirkus Reviews).
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