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	<title>Grady&#039;s Restaurant &#187; Book Reviews</title>
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	<description>Texas comfort food with a touch of cowboy charm.</description>
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		<title>April 2010: Cowboys &amp; Indians</title>
		<link>http://gradysrestaurant.com/archives/1175</link>
		<comments>http://gradysrestaurant.com/archives/1175#comments</comments>
		<pubDate>Wed, 28 Apr 2010 16:36:02 +0000</pubDate>
		<dc:creator>Marni</dc:creator>
				<category><![CDATA[Book Reviews]]></category>
		<category><![CDATA[Cooking the Cowboy Way]]></category>

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		<description><![CDATA[The Premier Magazine of the West  &#124; Issue: June 2010
Book Review: Cooking the Cowboy Way &#124; by MICHELLE POWERS GLAZE
link to article
If you associate cowboy cooking with barbeque, beef, and beans, you’re in for one Texas-sized surprise. In his latest cookbook with June Naylor, Grady Spears travels North America in search of food that [...]]]></description>
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		<title>Biscuits &amp; gravy goes upscale at eateries</title>
		<link>http://gradysrestaurant.com/archives/1036</link>
		<comments>http://gradysrestaurant.com/archives/1036#comments</comments>
		<pubDate>Wed, 24 Mar 2010 19:52:24 +0000</pubDate>
		<dc:creator>Marni</dc:creator>
				<category><![CDATA[Book Reviews]]></category>
		<category><![CDATA[Cooking the Cowboy Way]]></category>

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		<description><![CDATA[by KIM PIERCE &#124; Star Telegram &#124; February 23, 2010
View Article
Anyone with Southern roots knows the allure of biscuits and sausage gravy, a down-home comfort breakfast of the first order. Would it surprise you to learn that upscale North Texas restaurants have picked up on the regional favorite, too?
Scott (he goes by only one name), [...]]]></description>
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		<title>American Profile: Cowboy Breakfast</title>
		<link>http://gradysrestaurant.com/archives/896</link>
		<comments>http://gradysrestaurant.com/archives/896#comments</comments>
		<pubDate>Wed, 10 Mar 2010 16:21:57 +0000</pubDate>
		<dc:creator>Marni</dc:creator>
				<category><![CDATA[Book Reviews]]></category>
		<category><![CDATA[Cooking the Cowboy Way]]></category>
		<category><![CDATA[In the Media]]></category>

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		<description><![CDATA[Big appetites and ranch traditions go hand in hand for two Texas chefs
by Diane Welland &#124; American Profile &#124; 3/4/2010
View Complete Article

Cowboys (and cowgirls) come in all different shapes and sizes, but two things are certain: Life on the range stirs up a big appetite and breakfast is serious business. &#8220;Cowboy chef&#8221; Grady Spears and [...]]]></description>
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		<title>Eat Like You&#8217;re Riding High on the Range</title>
		<link>http://gradysrestaurant.com/archives/773</link>
		<comments>http://gradysrestaurant.com/archives/773#comments</comments>
		<pubDate>Tue, 26 Jan 2010 13:23:51 +0000</pubDate>
		<dc:creator>Marni</dc:creator>
				<category><![CDATA[Book Reviews]]></category>
		<category><![CDATA[Cooking the Cowboy Way]]></category>
		<category><![CDATA[In the Media]]></category>

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		<description><![CDATA[By Lynn Nusom &#124; For the Las Cruces Sun-News
January 26, 2010
View Article
Whether we drive an SUV, a Prius or a Pickup we forget that New Mexico was shaped in a large part by cowboys on horseback. When driving between Las Cruces and Albuquerque I often wonder about the arduous trek our forefathers made on horseback [...]]]></description>
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		<title>Grady Spears Makes Some Good Cowboy Grub</title>
		<link>http://gradysrestaurant.com/archives/767</link>
		<comments>http://gradysrestaurant.com/archives/767#comments</comments>
		<pubDate>Fri, 15 Jan 2010 13:12:25 +0000</pubDate>
		<dc:creator>Marni</dc:creator>
				<category><![CDATA[Book Reviews]]></category>
		<category><![CDATA[Cooking the Cowboy Way]]></category>
		<category><![CDATA[In the Media]]></category>

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		<description><![CDATA[by Marialisa Calta &#124; NewsOK.com
January 15, 2010
View Article
It&#8217;s fashionable to talk about &#8220;cuisine,&#8221; but what most of us understand is &#8220;cooking.&#8221; That&#8217;s why recipes from Grady Spears, a former cowpoke turned professional chef and cookbook author, are so appealing. Spears says he would rather be called a &#8220;cowboy cook&#8221; than a &#8220;chef,&#8221; and all of us [...]]]></description>
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