This second book about Texas cooking was in response to the success of Tastes & Tales From Texas...With Love. Many readers of the first book loved the combination of tales and recipes. Often they sent a favorite family recipe and a story or a bit of history about their area, and a book began to take shape. This book fits the way Texans cook. Most Texas cooks lead very busy lives and want recipes for preparing meals that look good, tastwith Texas Hot Jalapeno Cheese: "The hospitaliity of San Antonio's Menger Hotel has been famous since before the Civil War. William Menger, who had operated a brewery since the l840's, found more and more of his customers needed a place to sleep. Menger would wipe his long tables in the bar clean and convert them into makeshift beds. In 1859 he built a hotel adjacent to the Alamo. It quickly became a favorite of the military, and it is said that Teddy Roosevelt did most of his Rough Rider recruiting at the Menger Bar. Step up to the bar today and ask for what T. R. drank and you'll be served a Boilermaker--a stein of beer and a shot of whiskey."
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Editorial Reviews
From the Publisher
The first collection of Tastes & Tales From Texas...With Love is now a classic addition to tens of thousands of kitchens. The appetite for true Texas cooking--with all the diversity that the Lone Star State has to offer--is so big that one book just isn't enough. This book captures the rich and distinctive flavor of the state's fascinating people and places.
From the Back Cover
The first collection of Tastes & Tales From Texas...With Love has become a classic addition to tens of thousands of kitchens. But the appetite of true Texas cooking is so big that one book just isn't enough. So, have some more. MORE Tastes & Tales From Texas contains 200 all-new recipes drawn from the many distinctive regions of the state. You'll find Cajun and Deep South fare from East Texas, German and Czech specialties from the Hill Country, Ranch-style favorites from the Panhandle, and, of course, delicious Tex-Mex recipes that crossed the border and were eagerly adopted throughout the region. The recipes in this book come from here and there, then and now. They range from family favorites that have been lovingly passed down from generation to generation, to the latest regional creations from exciting cooks who love to try new combinations ane wonderful and take very little time. Now and then they want to do some serious cooking and look for a recipe that is a challenge. MORE Tastes & Tales from Texas was written with these criteria in mind.
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