Beans, pot roast, chicken-fried steak, biscuits, chili and cobbler, with the exact measures and the old ranch trick behind every one.
A secure checkout pops up right on this page. Card, Apple Pay or PayPal. No account to make, no subscription.
The download is ready the second you finish. Open it on your phone, tablet or computer.
The link is emailed to you too, so you can download it again any time you need it.
Nothing ships and nothing to wait on. It's in your kitchen before your skillet's hot.
Nobody adds up what "I don't know what to make tonight" really costs. So let's do it once.
These are rough example prices. Yours will depend on where you live and what you buy.
Cook two suppers from this book instead of ordering out, and it has paid for itself.
Real pages from the real book. This is exactly what opens on your phone.
Page 42: Chicken-Fried Steak with Cream Gravy
Page 43: the method, the ranch trick, and what to do if it went wrong
Page 148: Two-Ingredient Cream Biscuits
Page 104: Texas Red Chili, no beans
Page 36: Sunday Dutch Oven Pot Roast (with the coffee trick)
Page 274: the Dutch oven coal chart
Page 308: a printable kitchen card for the fridge
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Eleven chapters, 116 recipes, and every one of them with the trick that makes it work and a fix for when it doesn't.
116 recipes & 36 old ranch tricks, by Wade Colton
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Thank you so much for the Texas Ranch Cooking e-book. It really brought that old-school ranch cooking feeling back for me. Some of these recipes are the real deal, and I can't wait to make more of them.
I've already started using some of the tips from the book when I cook. The Texas ranch style is something I didn't know much about before, but I'm really enjoying it. Can't wait to try more of these recipes!
This book has definitely earned its place in my kitchen. Great Texas ranch cooking wisdom, straightforward recipes, and plenty of those little tips that make a big difference. Honestly, a damn good cookbook.
Love your way of doing things! The Texas ranch cooking recipes are exactly the kind of hearty, no-nonsense food I enjoy. Thanks for putting this together.
I absolutely love this book! I've always been a fan of good old-fashioned Texas cooking, and now I finally have some recipes I can make myself. Everything feels so authentic and down-to-earth. Thank you!
I am really excited about this Texas Ranch Cooking book. You've put together something special here. The recipes are easy to follow and have that proper ranch-country feel. You're a real treasure.
I love the way you explain everything, and this e-book is awesome to have on hand. I've already bookmarked a few recipes to try. Y'all really know your ranch cooking!
I got your Texas Ranch Cooking e-book and have been going through the first chapters. I can hardly wait to get in the kitchen and start cooking. There are some seriously good-looking recipes in here!
I finally got my ranch-style cooking right! The recipes are simple, hearty, and actually taste like something you'd get out in Texas. I'm definitely telling my friends and family about this one.
I come from four generations of Texas ranch and farm people. My great-granddaddy worked cattle when there were still long drives. My grandma cooked for ranch hands three times a day and never once owned a cookbook or measured a thing.
I learned standing on a chair by her stove. When I started making videos, the question I got more than any other was, "Wade, where can I find all this written down?" So I finally did it: every recipe measured out, step by step, with the tricks most cookbooks leave out.
This isn't fancy food. It's cheap cuts, cast iron and patience. It's food that fills people up and brings them back to the table.
No, it's a digital book, a PDF. Nothing ships. You get it right after you pay, and you can print any page you like at home. The 116 kitchen cards in the back are made for printing.
Yes. The type is set big on purpose so it reads easy on a phone propped up on the counter. It opens on any phone, tablet or computer.
If you can boil water, you can cook from this book. Every recipe has numbered steps, the one trick that makes it work, and an "If it went wrong" box that tells you how to fix it. Start with the pinto beans or the two-ingredient biscuits.
Almost everything comes from a regular grocery store: dried beans, cornmeal, cheap cuts of beef and pork, canned tomatoes. A few Tex-Mex recipes use dried chiles or masa harina, which most stores carry in the Mexican food aisle.
American cups, spoons, pounds and Fahrenheit, the way my family cooked. There's a conversion chart in the back with grams, milliliters and Celsius.
No. You pay once and the book is yours. No monthly charge, no account, nothing to cancel.
The download link is emailed to you when you buy, and you can use it again any time. If you ever get stuck, write me and I'll send it again.
Write me within 7 days and I'll refund you. No arguing, no hoops. My word on it.
Write me here and I'll answer. Every message gets read.
Instant PDF, on your phone about thirty seconds after you pay. Get your skillet hot.
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