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The New Lone Star Heritage Cookbook, with More Than 200 Recipes
The New Lone Star Heritage Cookbook, with More Than 200 Recipes
By Robb Walsh
By Robb Walsh
Best Seller
Category: American Regional Cuisine | International Cuisine
Category: American Regional Cuisine | International Cuisine
Paperback $25.00
Mar 06, 2012 | ISBN 9780767921503
Ebook $7.99
Mar 06, 2012 | ISBN 9781607741138
Paperback $25.00
Mar 06, 2012 | ISBN 9780767921503
Buy from Other Retailers:
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$25.00
Mar 06, 2012 | ISBN 9780767921503
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Mar 06, 2012 | ISBN 9781607741138
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About Texas Eats
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 ownkitchen. 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.
About Texas Eats
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 ownkitchen. 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.
Also by Robb Walsh
See all books by Robb Walsh
Also by Robb Walsh
See all books by Robb Walsh
About Robb Walsh
A three-time James Beard award winner,ROBB WALSHis the author of five previous Texas cookbooks. A former restaurant reviewer for theHouston PressandtheAustin Chronicle, Walsh currentlyco-owns a Tex-Mex restaurant in Houston with chef Bryan Caswell. Walsh is a cofounder and board member… More about Robb Walsh
About Robb Walsh
A three-time James Beard award winner,ROBB WALSHis the author of five previous Texas cookbooks. A former restaurant reviewer for theHouston PressandtheAustin Chronicle, Walsh currentlyco-owns a Tex-Mex restaurant in Houston with chef Bryan Caswell. Walsh is a cofounder and board member… More about Robb Walsh
Product Details
Category: American Regional Cuisine | International Cuisine
Paperback | $25.00
Published by Ten Speed Press
Mar 06, 2012 | 304 Pages | 7-7/16 x 9-1/2 | ISBN 9780767921503
Category: American Regional Cuisine | International Cuisine
Ebook | $7.99
Published by Ten Speed Press
Mar 06, 2012 | 304 Pages | ISBN 9781607741138
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Praise
“A rich, comprehensive portrait of Lone Star food that goes leagues beyond brisket and chicken-fried steak.”
—New York Times Book Review
Texas Eatsisn’t just a cookbook. Or a history book. It’s really the world of Texas food according to Walsh.
—Dallas Morning News
“This book is rich with gravitas and gravy. But its true strength is the broad cast of previously unheralded characters—from Vietnamese pho masters in Houston to chicken-fried steak pioneers in Paradise—whose family histories and recipes tell us what it means to claim a Texas kitchen as your own.”
—John T Edge, series editor, Cornbread Nation: The Best of Southern Food Writing
“With a brilliant eye for detail, master storyteller Robb Walsh delivers a remarkable portrait of Lone Star food. Recipe by recipe, he shows that Texas is its own country, with its own reasons and contradictions and, thankfully, one of the purest and most unique cuisines in the continental United States.”
—Molly O’Neill, author of One Big Table: A Portrait of American Cooking
“Robb Walsh is the Homer of Brisket, the great storyteller of Texas food. Spending half a day with him, eating breakfast tacos, chicken-fried steak, and Galveston oysters, is getting a history lesson, adventure tale, and potential heart stoppage all at once. Luckily, with this book, you can pace yourself.”
—Francis Lam, Features Editor, Gilt Taste
“Robb Walsh’s new book has ‘Eat Me!’ written all over it.”
—Kinky Friedman
Table Of Contents
Acknowledgments viii
Introduction ix
Part 1 – Lone Star Seafood
Tartar Sauce and Hurricanes 3
Galveston Bay Oysters 13
On a Shrimp Boat 25
Barbecued Crabs 37
The Cajun Invasion 49
Part II – East Texas Southern
Boardinghouse Fare 63
Juneteenth 81
Mayhaw Jelly and Dewberry Jam 93
Part III – Vintage Tex-Mex
Chili con Carne 105
Felix and El Fenix 117
The Green Chile Line 125
Old-Fashioned Tacos 135
Part IV – Old World Flavors
The German Belt 147
Czech Texan 161
The Menger Hotel 171
Fancy French Restaurants 181
Part V – Country and Western
Chicken-Fried Steak in Paradise 193
Shade Tree Barbecue 207
Hamburgers and Carhops 223
Ice Cream Socials 237
Part VI – New Texas Creole
Spaghetti Wester 255
Banh Mi on the Bayou 263
Indian Cowboys 271
Resources 282
Photo Credits 283
Bibliography 284
Index 286
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Texas Eats
Category: American Regional Cuisine | International Cuisine
Category: American Regional Cuisine | International Cuisine
Texas Eats
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Mar 06, 2012 | ISBN 9780767921503
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