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The Food of Texas: Authentic Recipes from the Lone Star State (Periplus World of Cooking Series) [Hardcover]

Caroline Stuart

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When we think of Texas, it is inevitable-and expected-that legend springs to mind. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews on (beta) 3.5 out of 5 stars  2 reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars If you only have one Texas cookbook, this is the one! 16 Sep 2013
By Jesse - Published on
This cookbook well represents the food we eat in Texas, from simple fajitas to more complicated dishes. The recipes are authentic, the book is colorful copy with beautiful photos and is a nice gift.

Today I sent a copy with Houston friends headed for Istanbul to take to Turkish friends who have visited Houston often through the years. The book will be a hit!
Many of the recipes I grew up with such as fajitas with nopales, chili, huevos rancheros, chicken fried steak, chocolate pecan pie (desserts and fried food in moderation of course)are in this cookbook. The best chefs is Houston, Dallas, Austin and San Antonio have recipes in this cookbook. Our Texas cooking includes food from all over the world.

I have had The Foods of Texas for several years and I use it often although I know many of the recipes from memory from frequent use.

If you only have one Texas cookbook, this one is the one.
1 of 3 people found the following review helpful
2.0 out of 5 stars Seems to be a bit too 'try hard' 3 Sep 2011
By D B Crisp - Published on
The problem with this book is the supplimentary recipes are better than the main ones! In the supplementary section you find an additional 20 or so recipes to the 70 or so normal ones. The supplementaries include bean rice and corn dishes and somemeat dishes such as fajitas.

The main recipes are very hit and miss,only one recipe for chilli exists yet they include things like pomegranite marinated chicken breast, harissa duck, grilled quail with couscous and moroccan braised lanb shanks, which all seem rather pointless in what is supposed to be a texan cookbook. They even turn chicken fried steak into chicken fried venison to just try that bit extra. Also there is very few tex-mex recipes in here, they are all reserved for 'the food of santa fe'.

However this book does deliver in the steak recipes, with all major cuts represented and in a deliciously simple and tasty form. The salpicon and onion pie are very nice too. Overall the simple recipes are nice, the more complex or exotic sounding ones uneccesary and needed more chillis and tex mex instad of the aforementioned recipes.
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