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Texas Eats : The New Lone Star Heritage Cookbook, with More Than 200 Recipes
by Robb Walsh




Overview -
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.

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More About Texas Eats by Robb Walsh

 
 
 

Overview

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.

 

Details

  • ISBN-13: 9780767921503
  • ISBN-10: 076792150X
  • Publisher: Ten Speed Press
  • Publish Date: March 2012
  • Page Count: 304
  • Dimensions: 9 x 7.51 x 0.93 inches
  • Shipping Weight: 2.02 pounds


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A tavola, per piacere!

Frances Mayes has lived under the Tuscan sun for more than two decades and has opened her home and her heart to us in her best-selling books. Now, with The Tuscan Sun Cookbook, embellished by 150 gorgeous full-color photos, she and her husband Ed invite us into their kitchen to share the treasures of la cucina Toscana. The Mayeses have learned about Tuscan food from the inside out, from the locals—friends, neighbors, restaurateurs, butchers, cheese and winemakers—and they’ve acquired the Tuscan obsession with food and the joy in preparing and sharing it. Most of the recipes (more than 150) are simple and traditional, ranging from antipasti to dolci, with stops for a passel of perfect pasta—including spaghetti with arugula and pancetta and Orecchiette with Shrimp—and classics like Chicken with Artichokes, Sun-Dried Tomatoes and Chickpeas and Green Beans with Black Olives. Whether Frances is writing recipes, invoking the essence of real extra-virgin olive oil or the “liquid sunlight” of a lemon, she infuses everything with her lyric love of this place in the sun.

REGIONAL RICHES
Texas Eats is Robb Walsh’s unabashedly admiring ode to the many cuisines that call Texas home. Our second largest state has more than 30 ethnic groups that have adapted their specialties to the varied Texan landscape, forming a fabulous hodgepodge of gastronomic hybrids. Though Tex-Mex, now internationally known, is the most famous, Walsh highlights many others, like Czech-Tex. He’s organized the book by region, highlighting the signature dishes that each produces, with a side order of local food lore and intriguing history. In the Coastal Bend area we’re treated to the glory of Galveston Oysters—scalloped, grilled, fried, in nachos and on the half shell—spectacular shrimp dishes and the growing influence of the Cajun Invasion. And so it goes, chapter after tempting chapter, from Goulash and Rehwurst to King Ranch Casserole, Texas Sugo, Texas Pho and Spicy Viet-Tex Mayo. Deep in the heart of Texas there’s a marvelous melting pot of multi-ethnic food.

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