Pinthouse Pizza
Overreaction?: Love Grady Spears, or Leave the U.S.
RECEIVED Thu., Nov. 20, 2003
Dear Sir,
In Ms. Wood's recent column concerning her opinion of Grady Spears ["Food-o-File," Oct. 24], I would just like to call your attention to something. It is Ms. Wood's right and job to give her assessment of cookbooks. However, her parting shot that "as the working Panhandle Cowboys in my family would say, when it comes to actual recipes, chef Spears is all hat and no cattle" smacks of vindictiveness by someone who has a personal axe to grind. She makes it a point to praise anyone else who has anything to do with this cookbook. I doubt this woman ever tried any of the recipes in his book, but what I do not doubt is that somewhere along the way, Ms. Wood was not catered to by Grady Spears and this was the result of that.
By the way, I have used many of these wonderful recipes and Virginia B. Wood is full of Panhandle crap. Noting her immediate praise of the French chefs and their cuisine in this same article, I would further like to say that there is a plane leaving daily for France. To improve your paper, put her on it, and replace her with someone who is more in tune with the taste of Texans.
In Ms. Wood's recent column concerning her opinion of Grady Spears ["Food-o-File," Oct. 24], I would just like to call your attention to something. It is Ms. Wood's right and job to give her assessment of cookbooks. However, her parting shot that "as the working Panhandle Cowboys in my family would say, when it comes to actual recipes, chef Spears is all hat and no cattle" smacks of vindictiveness by someone who has a personal axe to grind. She makes it a point to praise anyone else who has anything to do with this cookbook. I doubt this woman ever tried any of the recipes in his book, but what I do not doubt is that somewhere along the way, Ms. Wood was not catered to by Grady Spears and this was the result of that.
By the way, I have used many of these wonderful recipes and Virginia B. Wood is full of Panhandle crap. Noting her immediate praise of the French chefs and their cuisine in this same article, I would further like to say that there is a plane leaving daily for France. To improve your paper, put her on it, and replace her with someone who is more in tune with the taste of Texans.
Donna Ritchie