Sweet Texas Tart PDF Download
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Author: Jory Sherman
Publisher: Speaking Volumes
ISBN: 1628150335
Category : Fiction
Languages : en
Pages : 203
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Book Description
Author: Jory Sherman
Publisher: Speaking Volumes
ISBN: 1628150335
Category : Fiction
Languages : en
Pages : 203
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Book Description
Author: Dirk Fletcher
Publisher:
ISBN: 9780843937404
Category : Fiction
Languages : en
Pages : 420
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Book Description
The adventures of Spur McCoy, the outlaw-tracking cowboy who always finds time for the women of the Wild West.
Author: Rebecca Rather
Publisher: Ten Speed Press
ISBN: 1607741377
Category : Cooking
Languages : en
Pages : 242
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Book Description
The Best Little From-Scratch Bakery in Texas The pastry case in Rebecca Rather's bakery in Fredericksburg is packed with ultra-buttery scones, luscious cakes, cookies the size of saucers, brownies as big as bricks, and fruit pies that look as though they came straight out of Grandma's oven. Since the day Rebecca and her Rather Sweet Bakery and Café came to town, life in this Hill Country hamlet has been even sweeter and the townsfolk now know why she is the Pastry Queen. Everything she makes is a lot like her: down-home yet grand, and familiar yet one-of-a-kind. A native Texan, Rather makes the most of her Lone Star state's varied traditions, whether looking to the kitchens of Texas's Mexican and German immigrants or to the cowboy culture of her own forebears. Best of all, her recipes aren't fussy—one of her best-selling cakes stirs together in a single saucepan. Add in a cupful of Texas attitude and her made-from-scratch-with-love philosophy, and you've got an irresistible taste of American baking. What's best at Rather Sweet? Rebecca's customers all have their favorites (and she is happy to cater to their cravings), but here's just a taste of the perennial best sellers: • Apple-Smoked Bacon and Cheddar Scones • Texas Big Hairs Lemon-Lime Tarts (the only big hair Rebecca has ever had!) • Fourth of July Fried Pies • Peach Queen Cake with Dulce de Leche Frosting • Turbo-Charged Brownies with Praline Topping • All-Sold-Out Chicken Pot Pies • Kolaches (pillowy yeasted buns with sweet or savory fillings) • PB&J Cookies With over 125 surefire tested recipes and 100 photographs that richly capture small-town life in the Hill Country, The Pastry Queen offers a Texas-size serving of the royal splendor of Rebecca's baked goods—courtesy of the rather sweet gal behind the case.
Author: Arthur L. Meyer
Publisher: University of Texas Press
ISBN: 9780292752016
Category : Cooking
Languages : en
Pages : 132
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Book Description
With layer upon layer of rich, dense cake and delicate buttercream subtly flavored with fruit, chocolate, or nuts, classic European tortes crown the pinnacle of Old World baking. Make them with the freshest produce of the fields and orchards of Texas--oranges, peaches, pecans, raspberries, blueberries, plums, apricots, figs, strawberries, and kiwis--and you will discover the New World's ultimate desserts. In this cookbook, Master Baker Arthur L. Meyer presents forty-three original, kitchen-tested recipes for fruit, nut, and chocolate tortes, cassate, tarts and pies, cheesecakes, and other classic European desserts. The recipes take advantage of fresh Texas ingredients, and each recipe contains clear, easy-to-follow instructions that demystify the processes involved in creating these desserts. In addition to the recipes, Meyer guides the home baker through the basic steps in producing tart and cheesecake crusts, fillings and icings, and other standard components of special desserts. Throughout the book, he gives tips on proper techniques and equipment drawn from many years of experience.
Author: Joy Wilson
Publisher: Hachette Books
ISBN: 1401304192
Category : Cooking
Languages : en
Pages : 562
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Book Description
Joy the Baker Cookbook includes everything from "Man Bait" Apple Crisp to Single Lady Pancakes to Peanut Butter Birthday Cake. Joy's philosophy is that everyone loves dessert; most people are just looking for an excuse to eat cake for breakfast.
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: James Stroman
Publisher: Taylor Trade Publications
ISBN: 1461661870
Category : Cooking
Languages : en
Pages : 216
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Book Description
Treat yourself to a genuine taste of Texas with this collection of authentic and savory dishes as broad as the Texas sky and as hearty as a cowboy's laugh. James Stroman traveled the Lone Star State and collected the special recipes that have become traditional mealtime favorites with Texas families. These best-loved dishes include spicy Creole cuisine, splendid Tex-Mex offerings, classic Texas fare, and delectable Gulf Coast seafood. And for the carb-counters out there, a special icon has been added to draw attention to the low and no-carb recipes. From hors d'oeuvres to dessert, the recipes in Down Home Texas Cooking are as rich and varied as Texas itself.
Author: David Harap
Publisher: New Year Publishing
ISBN: 1935547208
Category : Cooking
Languages : en
Pages : 262
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Book Description
Knowing how to entertain for that special date or for a large crowd is the epitome of being a gentleman. There is no stronger way to impress someone than by showcasing your culinary skills. Bachelor Chef and culinary instructor David Harap has created a series of menus that any man can make his own. This book helps men create unforgettable meals for their guests without stress or needing years of cooking school. In addition to many exciting recipes for every occasion, that are tons of tips and secrets on how to become the ultimate host. Memorable meals made easy. The Texas edition included several Texas inspired recipes and is larger than the other books in this series becasue EVERYTHING is bigger in Texas.
Author: John W. Cones
Publisher: Algora Publishing
ISBN: 0875869599
Category : Art
Languages : en
Pages : 210
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Book Description
It's pretty broadly recognized that Hollywood movies contain patterns of bias, but it's not just people of color or women who are hurt by this. Many groups within America's multicultural society have complained over the years about negative and stereotypical portrayals of their own group members in motion pictures produced or released through the Hollywood-based studios. Yet, as an expert on the U.S. film industry points out, such complaints have had little impact on consistent patterns of bias in movies. This book takes a broader look at the nature of negative and stereotypical movie portrayals and tracks patterns of such one-sided depictions over a longer period time. As a result, the patterns of bias — and the source the problem — become more clear. The problem appears be that most of the people who have green-light authority in the U.S. film industry — for either the production and/or distribution of a motion picture — share a common ethnic/religious/cultural background. Thus, the stories of their cohort and those of all other ethnic, religious and/or cultural groups (whose members seldom achieve positions of power Hollywood) are being filtered through the cultural sensibilities of a single group. John Cones suggests that the solution could lie in increasing diversity at the highest levels in the U.S. film industry. This work grew out of the observed frustration of film industry critics who have pointed out examples of bias and stereotyping in specific movies over the years only to be rebuffed by the simplistic studio arguments that such films reflect the real world and that moviegoers vote with their pocket books. It can be shown that there is a consistent pattern to the choices Hollywood studio executives make with respect to the movies produced and released and the specific content of those movies, and it becomes obvious that Hollywood is selectively portraying reality. Movie goers only have limited options among all of the possibilities that could be portrayed on the silver screen. This book differs from other studies touching on bias in motion pictures. Most such books focus on the treatment of a single ethnic, religious, cultural, racial or other readily identifiable interest group, but this study attempts to provide an overview and to identify patterns over time. When the patterns of bias in motion picture content are sufficiently demonstrated and documented, it becomes easier to identify the source of the bias and to explain why such bias exists.
Author: editors of Texas Monthly
Publisher: University of Texas Press
ISBN: 0292773625
Category : Cooking
Languages : en
Pages : 221
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Book Description
From reviews of the newest, hippest restaurants in cities across Texas to stories about the comfort foods we all love, Texans have long relied on Texas Monthly to dish up some of the best writing about food in the Lone Star state. This anthology brings together twenty-eight classic articles about food in Texas and the culture that surrounds it—markets that purvey exotic and traditional foods, well-known chefs, tributes to the cooks and cookbooks of days gone by, and even a feature on how to open a restaurant. Many of the articles are by Patricia Sharpe, Texas Monthly's longtime restaurant critic and winner of the James Beard Journalism Award for Magazine Feature Writing without Recipes. Joining her are Texas Monthly editor Evan Smith and contributors Gary Cartwright, Jordan MacKay, Skip Hollandsworth, Pamela Colloff, Anne Dingus, Suzy Banks, Joe Nick Patoski, and Prudence Mackintosh.
