The Angry Cactus Cookbook

The Angry Cactus Cookbook is an immersive journey into the heart of West Texas cuisine, as seen through the creative and innovative lens of Chef Timothy W. Condon. More than just a collection of recipes, this cookbook brings the flavors of West Texas to life with amazing photography by Sydney Cummings. Iconic dishes like Chicken Fried Steak, locally sourced Dove and lamb, and Tex-Mex classics and Cocktails are all highlighted in this book. At its core, The Angry Cactus Cookbook is a tribute to the culinary artistry Chef Tim honed through years of dedication, from his early days in Omaha, Nebraska, to his time in Hawaii, and finally settling in West Texas. Each chapter reflects not only his personal journey but also the vibrant food culture of the region. Every recipe showcases Chef Tim's passion for bringing local ingredients and traditions to the forefront of the dining experience at Angry Cactus. Whether it's a succulent steak or a boldly spiced Tex-Mex dish, the cookbook offers readers a taste of the dynamic and diverse flavors that have become the hallmark of Angry Cactus West Texas Bar and Grill. In addition to the culinary art, The Angry Cactus Cookbook embraces the larger art and culture of West Texas. The book includes vibrant depictions of the local art scene, emphasizing that culinary arts are no different from painting, sculpting, or any other form of creative expression. It pays homage not only to the passion of Chef Tim but also to the many talented artists from the region, whose work adds depth to the dining experience at the Angry Cactus. This book is both a celebration of the region's rich culture and a testament to the transformative power of food and art in all its forms.

The Angry Cactus Cookbook is an immersive journey into the heart of West Texas cuisine, as seen through the creative and innovative lens of Chef Timothy W. Condon. More than just a collection of recipes, this cookbook brings the flavors of West Texas to life with amazing photography by Sydney Cummings. Iconic dishes like Chicken Fried Steak, locally sourced Dove and lamb, and Tex-Mex classics and Cocktails are all highlighted in this book. At its core, The Angry Cactus Cookbook is a tribute to the culinary artistry Chef Tim honed through years of dedication, from his early days in Omaha, Nebraska, to his time in Hawaii, and finally settling in West Texas. Each chapter reflects not only his personal journey but also the vibrant food culture of the region. Every recipe showcases Chef Tim's passion for bringing local ingredients and traditions to the forefront of the dining experience at Angry Cactus. Whether it's a succulent steak or a boldly spiced Tex-Mex dish, the cookbook offers readers a taste of the dynamic and diverse flavors that have become the hallmark of Angry Cactus West Texas Bar and Grill. In addition to the culinary art, The Angry Cactus Cookbook embraces the larger art and culture of West Texas. The book includes vibrant depictions of the local art scene, emphasizing that culinary arts are no different from painting, sculpting, or any other form of creative expression. It pays homage not only to the passion of Chef Tim but also to the many talented artists from the region, whose work adds depth to the dining experience at the Angry Cactus. This book is both a celebration of the region's rich culture and a testament to the transformative power of food and art in all its forms.

Timothy W. Condon was born and raised in Omaha Nebraska. At age 10 Tim started developing a love for great food in his family's kitchen. By the time he was 14, Tim started working as a cook in the restaurant industry. Soon he was interning as a chef at some of Omaha's best restaurants and country clubs. After graduating high school Tim attended The Institute for the Culinary Arts. While attending culinary school he began hosting cooking shows and classes at Dillard's and Ser la Table. By age 18 Tim was working as a Sous Chef at the prestigious Skyline Woods Country Club in the Omaha area. There he developed a signature multicultural style of cooking. He also began to develop a love of great wine. Tim spent two years on the board of directors for the annual Easter Seals Nebraska Wine Event, one of the largest and most prestigious wine events in the Midwest. He then moved on to Prestige World Class where he became known for his cutting edge monthly wine tastings. After graduating from culinary school he moved to Hawaii where he dove head first into Hawaiian Cuisine. At age 22 Tim became the Executive Chef at Paradise Cove, a 12 acre oceanfront estate located at the beautiful Ko'Olina Resort on Oahu. In 2010 Tim moved to San Angelo, Texas where he opened Lonestar Cheeseburger Company a gourmet burger outlet. In 2014 Lonestar Cheeseburger received national attention when Mobile Cuisine Magazine ranked them #4 Best food truck burger in America. Lonestar Cheeseburger was also Voted #1 Foodtruck Burger in Texas by Mobilecusine.com. In late 2016 Angry Cactus, an upscale Bar and Grill opened in downtown San Angelo. This restaurant quickly became a downtown landmark with its unique oversized Cactus sitting atop the roof of the building. "I want [Angry Cactus] to set the standard for dining and entertainment here in San Angelo" stated Tim Condon. "We go big around here. This is Texas!!!"