Chow Winkler worked for most of his teen and adult life-at least up until he turned 50-on the ranges and prairies of Texas and New Mexico cooking for real cowboys (not, as he snorts in disgust, "Pretty City Cowpokes who couldn't wrassle a steer if his life depended on it " and those who "Smell of men's perfumes instead o' nature's aromas ") In that time he developed more than 1,000 recipes often using the meats and other ingredients that were available in the wide open spaces. Once he pulled up stakes and headed to work for Tom Swift out in Shopton, he brought his recipes along, but had to...