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New Tastes from Texas Paperback – Sep 1998

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Most Helpful Customer Reviews on (beta) 13 reviews
13 of 14 people found the following review helpful
Suddenly, My Favorite Cookbook 18 Dec. 1998
By A Customer - Published on
Format: Paperback
As a fairly serious cook who moved to Texas from the Midwest a couple of years ago, I've been intrigued by the "New Tastes" experienced in the better Texas or Tex-Mex restauarants I've visited. Trying to figure out how to prepare and blend ingredients I wasn't very familiar with has been complicated and time consuming. Stephen Pyles "New Tastes From Texas" has done more for my grasp of New Texas Cuisine than any other cookbook or resource I've read. In this book, Chef Pyles provides not only the basic preparations (pure chili powder, chili pastes, etc.) but also some of his very best recipes. Having recipes for Star Canyon's "Cowboy Ribeye", "Rock Shrimp Taquitos" and "Heaven and Hell Cake" are alone worth price of the book. Buy it . . . you'll love it!
**Update 12 years later: My ingredient splattered copy of this book, with the binding all but disintegrated, is still the cookbook I use the most when entertaining. I don't eat red meat any more, but have adopted some of the meat recipes into vegetarian dishes. I read some reviews on this site that considered many of these recipes to be difficult. To me it's not that the recipes are tough to make, but that to cook in this style requires learning some basic techniques that don't apply in other cuisines. Once you've got a handle on the basic southwestern salsas, sauces, condiments, powders and purees, the recipes come together fairly easily. The strength of this cookbook is the flavors. They are unique and have clearly stood the test of time. I've still never tasted a southwestern dressing that comes even close to Pyles' Southwestern Caesar, never found a seafood sauce as enticing as his Mango Barbeque Sauce, never enjoyed a roasted nut as much as his Sweet and Spicy Pecans. This book has made me a better cook for sure, and I don't know that there's a higher compliment once could give to a cookbook.
4 of 4 people found the following review helpful
This is a GREAT book! 8 Mar. 1999
By A Customer - Published on
Format: Paperback
I finally received my copy of this book and immediately made some home made chili powder and had friends over for dinner the next weekend. Although some have made statments on how complex the recipes are, he is famous for a reason. AND, he has chosen to share some of his recipes that have made him and his restaurant famous.
5 of 6 people found the following review helpful
Go-To Cookbook for Texas Spectacular Food 2 Feb. 2001
By rodboomboom - Published on
Format: Paperback
This is just an outstanding cookbook, filled with info, unique recipes and sources for ingredients, and spectacular shots of finished dishes.
I keep making one new recipe after another for guests and compliments are on the high side of all fare I prepare and serve. Tried such creative dishes as: Cajun Sweet Potato and Sausage Casserole (becoming demanded regular at Thanksgiving);Honey-Glazed Apple-stuffed pork chops on black-eyed pea-sweet potato hash; Vine-Ripened Tomato Salad (served in a unique tower fashion) Grilled Snapper with black bean - roast banan mash, coconut serrano broth and mango-tortilla salad; Stacked Banana-Creme' Brulee Tostada.
But a few of the marvelous stuff in this volume. Listed a few to show how tempting they sound and their accompaniments. Not exactly quick or easy to make (most of them in this category) but for the medium to experienced home gourmet, these will give you that extraordinary zip to your dining experience.
Make these and you'll return to this one over and over as I continue to do.
3 of 3 people found the following review helpful
I can't wait to try-out Stephan's wonderful recipes ! 27 Dec. 1998
By (J. Booher) - Published on
Format: Paperback
I got this book for Christmas, I have wanted it for months. Watching Stephan's cooking shows have inspired me to create some SouthWestern magic of my own. There are great recipes, pictures & very interesting background information...well rounded. I bet the dinner party I'm having in a few weeks will go off without a hitch, thanks to Stephan.
2 of 2 people found the following review helpful
New Tastes From Texas 25 April 2010
By Sheriff N. Osni - Published on
Format: Paperback Verified Purchase
This is the third book by Chef Pyles and as a degreed culinarian who had the privilege to stage (and get paid for it!) with Chef Pyles at his restaurant in Dallas, Texas and I can tell you This Is The Book, The Heart and Soul of who is Chef Stephan Pyles. This is the book that was on the executive chef shelf for us to refer to, these are the recipes I prepped and cooked for the guests every night to include his famous Heaven and Hell Cake; for me making it was heaven compared to slicing it and keeping it straight on the dish to reach the guest's table, that was hell! But for Chef Pyles this cake represent his childhood, his favorite things in life, his sweet tooth, his yin-yang. My other favorite recipes featured on his menu and in the book are the Southwestern Caesar Salad dressing (page 79) and the Bone-In Cowboy Rib-Eye Steak with Mushroom Ragout and Red Chili Onion Rings (page 80 and 81) - my Southwestern diet!
So if you are like me or want to channel the spirit of Stephan Pyles for a meal, you will find this and his other books to be an indispensible resource to get to know and understand the sensible approach to Southwestern cuisine.
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