Food of Texas
Authentic Recipes from the Lone Star State
Nonfiction, Food & Drink, International, Mexican, Appliances, USA
| Author: | Caroline Stuart | ISBN: | 9781462901333 |
| Publisher: | Tuttle Publishing | Publication: | December 4, 2012 |
| Imprint: | Periplus Editions | Language: | English |
| Author: | Caroline Stuart |
| ISBN: | 9781462901333 |
| Publisher: | Tuttle Publishing |
| Publication: | December 4, 2012 |
| Imprint: | Periplus Editions |
| Language: | English |
"The colorfully illustrated volume includes 95 recipes from North Texas, the Gulf, the Rio Grande, and everywhere in between." — Houston Chronicle
Saddle up and grab a plate, The Food of Texas has the finest grub in the Lone Star state. The Food of Texas presents the authentic flavors of Texas in all its southern glory with over ninety brilliant photos and over seventy recipes. An extensive introduction by author Caroline Stuart and Dotty Griffith, dining editor and restaurant critic for The Dallas Morning News describes the culture, history, and lore that define Texan cuisine. Cooking tips and a glossary of ingredients make it easy to wrangle authentic, delicious Lone Star staples.
The chefs who make the Lone Star State their home are a brilliant, wild bunch. Their recipes and cooking methods, their culture and cuisine, are all included inside The Food of Texas. Stephan Pyles, the granddaddy of cowboy cuisine, prepares a Heaven and Hell Cake to die for. Grady Spears, our favorite cowboy in the kitchen, rustles up some chicken-fried venison. And Robert Del Grande regales us with his filet of beef roasted with coffee beans.
"The colorfully illustrated volume includes 95 recipes from North Texas, the Gulf, the Rio Grande, and everywhere in between." — Houston Chronicle
Saddle up and grab a plate, The Food of Texas has the finest grub in the Lone Star state. The Food of Texas presents the authentic flavors of Texas in all its southern glory with over ninety brilliant photos and over seventy recipes. An extensive introduction by author Caroline Stuart and Dotty Griffith, dining editor and restaurant critic for The Dallas Morning News describes the culture, history, and lore that define Texan cuisine. Cooking tips and a glossary of ingredients make it easy to wrangle authentic, delicious Lone Star staples.
The chefs who make the Lone Star State their home are a brilliant, wild bunch. Their recipes and cooking methods, their culture and cuisine, are all included inside The Food of Texas. Stephan Pyles, the granddaddy of cowboy cuisine, prepares a Heaven and Hell Cake to die for. Grady Spears, our favorite cowboy in the kitchen, rustles up some chicken-fried venison. And Robert Del Grande regales us with his filet of beef roasted with coffee beans.
