License to Cook Texas Style Revised, Expanded [Spiral-bound]

Dianna Stevens (Author), Joan Liffring-Zug Bourret; Dorothy Crum; Miriam Canter (Editor), Line drawings by Diane Heusinkveld (Illustrator)

Book Description

Publication Date: March 7, 2002

This revised and expanded edition of "License to Cook Texas Style," features selected recipes from the original compiled by Dianna Stevens. Choice recipes have been added, including those from generations of cooks in Crawford, Texas, home of the summer White House; the Texas Institute of Texas Cultures (recipes from "The Melting Pot: Ethnic Cuisine in Texas," published by The Texas Institute of Texan Cultures, are reproduced by permission); San Antonio, representing the diverse ethnic groups that make up the state's vibrant history; and old-family collections. This book celebrates the many cultures that contribute to the variety of flavors and taste in the art of food and cooking in Texas, along with historical sites to see and "peppery" food facts. More than 100 recipes present an assortment of tastes. The art of "pickling" has been perfected by generations of Crawford cooks in their Bread & Butter Pickles recipe. Dora's Cornbread Dressing, a favorite of Norma Crow's family, usually prepared from instinct, was finally written down for this book as well as for the family. Houston attorney Karen Tripp shares a collection from her own southern background and that of her husband, Blake Barnett, who comes from Nacogdoches. Ruth Teleki, whose family pioneered the Houston area, grew up thinking everyone enjoyed Baked Redfish; she includes the recipe, adjusted to family taste over the years, as well as more recipes using the state's abundance of fish and game. Along with the well-known spicy Mexican and smoked cowboy fare, recipes from other contributors reflect the Gulf Coast, Southern, and European traditions that enrich the flavor of Texas.

Editorial Reviews

About the Author

When she complied the first edition of this little book, Dianna Stevens rediscovered memories of her Texas childhood: camping at Big Bend, marveling at the carpets of wildflowers, carving a replica of the Alamo from a bar of soap in history class, and consuming pots of Wick Fowler chili. With nostalgia, Dianna remembers eating Fritos® Chili Pie served at her middle school cafeteria. The bag is used as the bowl, and chili, peppers, tomatoes, or whatever else suits one's fancy top the Fritos. This food and serving method was invented in Texas. Today, Dianna serves it to her daugher's Girl Scout troop in North Carolina, where she lives with her husband, Trey, and children Alexandra, MacPherson, and Annabella, who loved visiting Grandparents Nana and Papi Tillman in Houston.

Product Details

• Spiral-bound: 176 pages
• Publisher: Penfield Books; Revised & Expanded edition (March 7, 2002)
• Language: English
• ISBN-10: 0971702500
• ISBN-13: 978-0971702509
• Product Dimensions: 5.5 x 3.6 x 0.4 inches
• Shipping Weight: 3.7 ounces (View shipping rates and policies)
• Amazon Best Sellers Rank: #2,658,153 in Books (See Top 100 in Books)
  • #32 in Books > 4-for-3 Books > Cooking, Food & Wine > Regional & International > U.S. Regional > Southwest