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

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

Robb Walsh

Language: English

Pages: 304

ISBN: 076792150X

Format: PDF / Kindle (mobi) / ePub

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

Robb Walsh

Language: English

Pages: 304

ISBN: 076792150X

Format: PDF / Kindle (mobi) / ePub


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--for seven years, he drove the length and breadth of the state looking for the best in barbecue, burgers, kolaches, and tacos; while scouring museums, libraries, and public archives unearthing 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. 
     

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in the nation, behind the West Coast’s Dreyer’s and the East Coast’s Breyers. Why doesn’t it expand to national distribution? “It’s a cinch by the inch, but it’s hard by the yard,” is a favorite Kruse family saying. The quality of any ice cream deteriorates quickly if it isn’t stored and transported carefully, especially in a hot climate. If it melts and refreezes, ice crystals ruin the texture. By maintaining tight control over every aspect of production, transportation, and distribution, the

cardamom, and bay and mix well. (This should measure about � cup.) Add an amount of sugar equal to the total amount of spices and mix well. Store in a tightly capped jar or other airtight container for up to 3 months. CASWELL FAMILY BARBECUED CRABS Houston chef Bryan Caswell gave me his family recipe for barbecued crabs. His dad, Mike Caswell, told me, “When I started barbecueing crabs, I just brushed them with Tabasco ketchup while they were on the grill.” But the Caswell family recipe has

easternmost part of East Texas is called Deep East Texas and is the home to a dense underbrush and bayou system called the Big Thicket. Partially protected in a federal reserve, the Big Thicket is one of the most varied ecosystems in North America. As the forest thins out toward the Gulf Coast, the Coastal Bend region begins. Clockwise from top left: Boardinghouse Biscuits, Sage Breakfast Sausage, Twoberry Jam, and Cheese Grits with Eggs Poached in Milk. (photo credit p02.1) Miss Bessie Beck of

crumbs found in the German-inspired chicken-fried schnitzels of Central Texas, and it doesn’t have the richly battered southern-style crust of its cousins served in East Texas. This is the cowboy “panfried” version of the chicken-fried steak, and Mary’s Café in Strawn is the mother church of the style. Cowboys didn’t have toasted bread crumbs and they didn’t use eggs for a rich batter, which is why the West Texas panfried steak is the simplest of the Texas CFS styles. The coating is dry, which

away from the meat while I ate it. I could have sworn there was some chicken skin under there. Lankford Grocery is an old-fashioned country restaurant in a part of the city where old buildings are getting leveled to make way for townhouses. It won’t be around much longer. As I sat there taking in the scene, I thought about how much the falling-down building and eccentric decorating scheme reminded me of Virginia’s, which used to be my favorite chicken-fried steak joint when I was a college

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