Customer Reviews

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

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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.