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Author: Robb Walsh
Publisher: Ten Speed Press
ISBN: 076792150X
Category : Cooking
Languages : en
Pages : 306
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Book Description
Who says cooking is for homebodies? Veteran Texas food writer Robb Walsh served as a judge at a chuck wagon cook-off, worked as a deckhand on a shrimp boat, and went mayhaw-picking in the Big Thicket. As he drove the length and breadth of the state, Walsh sought out the best in barbecue, burgers, kolaches, and tacos; scoured museums, libraries, and public archives; and unearthed vintage photos, culinary stories, and nearly-forgotten dishes. Then he headed home to Houston to test the recipes he’d collected back in his own kitchen. The result is Texas Eats: The New Lone Star Heritage Cookbook, a colorful and deeply personal blend of history, anecdotes, and recipes from all over the Lone Star State. In Texas Eats, Walsh covers the standards, from chicken-fried steak to cheese enchiladas to barbecued brisket. He also makes stops in East Texas, for some good old-fashioned soul food; the Hill Country, for German- and Czech-influenced favorites; the Panhandle, for traditional cowboy cooking; and the Gulf Coast, for timeless seafood dishes and lost classics like pickled shrimp. Texas Eats even covers recent trends, like Viet-Texan fusion and Pakistani fajitas. And yes, there are recipes for those beloved-but-obscure gems: King Ranch casserole, parisa, and barbecued crabs. With more than 200 recipes and stunning food photography, Texas Eats brings the richness of Texas food history vibrantly to life and serves up a hearty helping of real Texas flavor.
Author: Robb Walsh
Publisher: Ten Speed Press
ISBN: 076792150X
Category : Cooking
Languages : en
Pages : 306
Get Book Here
Book Description
Who says cooking is for homebodies? Veteran Texas food writer Robb Walsh served as a judge at a chuck wagon cook-off, worked as a deckhand on a shrimp boat, and went mayhaw-picking in the Big Thicket. As he drove the length and breadth of the state, Walsh sought out the best in barbecue, burgers, kolaches, and tacos; scoured museums, libraries, and public archives; and unearthed vintage photos, culinary stories, and nearly-forgotten dishes. Then he headed home to Houston to test the recipes he’d collected back in his own kitchen. The result is Texas Eats: The New Lone Star Heritage Cookbook, a colorful and deeply personal blend of history, anecdotes, and recipes from all over the Lone Star State. In Texas Eats, Walsh covers the standards, from chicken-fried steak to cheese enchiladas to barbecued brisket. He also makes stops in East Texas, for some good old-fashioned soul food; the Hill Country, for German- and Czech-influenced favorites; the Panhandle, for traditional cowboy cooking; and the Gulf Coast, for timeless seafood dishes and lost classics like pickled shrimp. Texas Eats even covers recent trends, like Viet-Texan fusion and Pakistani fajitas. And yes, there are recipes for those beloved-but-obscure gems: King Ranch casserole, parisa, and barbecued crabs. With more than 200 recipes and stunning food photography, Texas Eats brings the richness of Texas food history vibrantly to life and serves up a hearty helping of real Texas flavor.
Author: Ernestine P. Sewell
Publisher: TCU Press
ISBN: 9780875650357
Category : Cooking
Languages : en
Pages : 276
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Book Description
A collection of pictures, historical information folklore and recipes of Texas foods.
Author: Terry Thompson-Anderson
Publisher: University of Texas Press
ISBN: 0292744099
Category : Cooking
Languages : en
Pages : 465
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Book Description
With a bounty of locally grown meats and produce, artisanal cheeses, and a flourishing wine culture, it's a luscious time to be cooking in Texas. From restaurant chefs to home cooks, Texans are going to local dairies, orchards, farmers' markets, ranches, vineyards, and seafood sellers to buy the very freshest ingredients, whether we're cooking traditional favorites or the latest haute cuisine. We've discovered that Texas terroir—our rich variety of climates and soils, as well as our diverse ethnic cultures—creates a unique "taste of place" that gives Texas food a flavor all its own. Written by one of Texas's leading cookbook authors, Terry Thompson-Anderson, Texas on the Table presents 150 new and classic recipes, along with stories of the people—farmers, ranchers, shrimpers, cheesemakers, winemakers, and chefs—who inspired so many of them and who are changing the taste of Texas food. The recipes span the full range from finger foods and first courses to soups and breads, salads, seafood, chicken, meat (including wild game), sides and vegetarian dishes, and sweets. Some of the recipes come from the state's most renowned chefs, and all are user-friendly for home cooks. Finally, the authors and winemakers tell which recipes they turn to when opening their favorite wines. This delicious compilation of recipes and stories of the people behind them, illustrated with Sandy Wilson's beautiful photographs, makes Texas on the Table the must-have cookbook for everyone who relishes the flavors of the Lone Star State.
Author: Robb Walsh
Publisher: Chronicle Books
ISBN: 9780811829618
Category : Cooking
Languages : en
Pages : 276
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Book Description
Walsh delivers both a practical cookbook and a guided tour of Texas barbecue lore, giving readers straightforward advice right from the pit masters themselves. Their time-honored tips, along with 85 closely guarded recipes, reveal a lip-smacking feast of smoked meats, savory side dishes, and an awesome array of mops, sauces, and rubs. Photos.
Author: J. Kenji López-Alt
Publisher: W. W. Norton & Company
ISBN: 0393249867
Category : Cooking
Languages : en
Pages : 1645
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Book Description
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
Author: Robb Walsh
Publisher: Ten Speed Press
ISBN: 1607743728
Category : Cooking
Languages : en
Pages : 500
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Book Description
The Tex-Mex Grill and Backyard Barbacoa Cookbook is a grand tour of famous Tex-Mex restaurants, taco trucks, cook-offs and tailgating get-togethers, with recipes to bring this popular American regional cuisine to your home grill. Sizzling fajitas are probably the first thing that comes to mind when you think of Tex-Mex's contribution to the backyard barbecue. But mesquite-kissed T-bones with grilled corn on the cob slathered in ancho chile butter is Tex-Mex too—and so are grilled jumbo Gulf shrimp with pineapple kebabs and red snapper fish tacos. In The Tex-Mex Grill and Backyard Barbacoa Cookbook renowned Texas food writer and James Beard Award winner Robb Walsh showcases the full spectrum of outdoor cooking in Texas and Northern Mexico in his unique style, with photos and 85 easy-to-follow recipes. The smoky and spicy flavors of the Tex-Mex grill evolved from the culture of the Latino cattlemen. Walsh traces the history of grilling in the border region and provides a handbook of techniques, step by step photos, and interviews with legendary Tex-Mex chefs. Here are all their recipes and more for grilled meats and seafood adapted for the backyard barbecue, along with the frijoles and side dishes, picante salsas, and festive tequila cocktails that fill out the fiesta.
Author: Denise Gee
Publisher: Chronicle Books
ISBN: 1452121389
Category : Cooking
Languages : en
Pages : 244
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Book Description
Take a sugar-coated tour through the Lone Star State with more than sixty recipes plus stories of master confectioners all across Texas. This tantalizing tome features a hearty helping of must-eat recipes and must-meet dessert devotees, garnished with their fascinating stories. Southern cookbook author Denise Gee introduces you to local Texan bakeries, the youngest pastry chef in the state, and the proper way to organize a Southern cookie swap. Divided into four tasty Texas regions, this cookbook features the big flavors of sweet treats like Deep Chocolate Meringue Pie, Citrus-Kissed Fig Ice Cream, Deep-Fried Coca-Cola, and Sweet Pineapple Tamales. With more than 60 classic and brand spankin’ new recipes for cakes, cookies, puddings, cobblers, ice cream, pies, and pastries, Sweet on Texas reveals the sweet side of Texan cuisine.
Author: Grady Spears
Publisher: Andrews McMeel Publishing
ISBN: 0740769731
Category : Cooking
Languages : en
Pages : 655
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Book Description
Originally published: Austin, Tex.: Texas Monthly Custom Publishing, 2003.
Author: Huda Fahmy
Publisher: Simon and Schuster
ISBN: 1507209355
Category : Humor
Languages : en
Pages : 196
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Book Description
“Fahmy uses humor to work through stereotypes and tell stories about nuanced hijabi characters.” —The Washington Post Popular Instagram cartoonist and Muslim-American Huda Fahmy presents a hilarious, relatable, and painfully honest new collection of comics that break down barriers and show how universal our everyday problems, worries, and joys actually are. At some point in our lives, we’ve all felt a little out of place. Huda Fahmy has found it’s a little more difficult to fade into the crowd when wearing a hijab. In Yes, I’m Hot in This, Huda navigates the sometimes-rocky waters of life from the unique perspective of a Muslim-American woman, breaking down misconceptions of her culture one comic at a time. From recounting the many questions she gets about her hijab every day (yes, she does have hair) and explaining how she runs in an abaya (just fine, thank you) to dealing with misconceptions about Muslims, Yes, I’m Hot in This tackles universal feelings from an point of view we don’t hear from nearly enough. Every one of us have experienced love, misunderstanding, anger, and a deep desire for pizza. In Yes, I’m Hot in This, Huda’s clever comics demonstrate humor’s ability to bring us together, no matter how different we may appear on the surface.
Author: David Baird
Publisher: Capstone
ISBN: 9780764524608
Category : Travel
Languages : en
Pages : 454
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Book Description
A must for savvy travelers to the Longhorn State ? Delivers frank, up-to-date travel advice on Texas, a top destination state that had more than $100 million leisure travelers in 2001 who spent $40.4 billion ? Guides visitors to the best accommodations, dining, nightlife, and sights in Dallas-Fort Worth, Houston, San Antonio, Austin, Corpus Christi, El Paso, Amarillo, and more ? Highlights Texas's many family-friendly attractions (amusement parks, Big Bend and Guadalupe Mountains National Parks, and wonderful beaches), nature tourism options (such as the Great Texas Costal Birding Trail), and historic sites (such as the Alamo and the Caddoan Mounds) ? Provides the lowdown on Texan music and food and even offers tips on how to talk like a Texan
