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

Caroline Stuart (Author)

Book Description

Publication Date: May 2000 | Series: Periplus World of Cooking Series

The Food of Texas showcases the best culinary trends and tastes from today's hottest chefs and restaurateurs, blended with regional cultural sizzle. Caroline Stuart, co-founder and Vice President of the James Beard Foundation, includes her own original recipes as well as homestyle favorites. The Food of Texas pulls together mouth-watering, colorful dishes from America's top chefs, among them: Grady Spears (of Reata), Stephen Pyles (of Star Canyon), Dean Fearing (of The Mansion on Turtle Creek), and Tim Keating (of DeVille Restaurant). These talents represent the very best of Texas cuisine and they're all here, to bring you the best in cooking from this piquant part of the world. Sample such sumptuous dishes as Outlaw Coleslaw, Smoked Brisket of Beef, and Chocolate Tortillas.

Editorial Reviews

Review

"A lovely book" -- Austin American Statesman

"Caroline Stuart gathered recipes from all the bright stars of Texas' culinary world." -- Culinary Thymes

"Outstandingly vivid color photos introduce the reader to local cooks and characters, as well as to platefuls of food." -- Associated Press

"Stuart's book captures the vastness of Texas and its ethnic cuisine." -- Gourmet Retailer

"The colorfully illustrated volume includes 95 recipes from North Texas, the Gulf, the Rio Grande and everywhere in between." -- Houston Chronicle

"The perfect holiday gift" -- San Antonio Express-News

"The scope from this small library of books transcends the size of its volumes." -- Gourmet Magazine

"Top Texas chefs...all contribute fine recipes to this book which combines the new and the old." -- Fiery Foods & Barbecue Business

About the Author

Caroline Stuart was instrumental in the founding of The James Beard Foundation, along with culinary luminaries such as Julia Child and Peter Kump. She worked in New York as the assistant to James Beard himself, and is today The James Beard Foundation's vice-president and scholarship director. Along with catering and teaching, Caroline has been a restaurant reviewer for Hudson Valley Magazine, and continues to write about food. She is the author of The Food of Miami.

Product Details

• Hardcover: 144 pages
• Publisher: Periplus Editions (May 2000)
• Language: English
• ISBN-10: 9625935347
• ISBN-13: 978-9625935348
• Product Dimensions: 8.1 x 9 x 0.7 inches
• Shipping Weight: 1.6 pounds
• Average Customer Review: 2.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,701,912 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

2.0 out of 5 stars Seems to be a bit too 'try hard', September 3, 2011

By 

D B Crisp "cd singles collector" (Aus) - See all my reviews

This review is from: The Food of Texas: Authentic Recipes from the Lone Star State (Periplus World of Cooking Series) (Hardcover)

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.