Customer Reviews

The New Texas Cuisine

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Once you have tried a single recipe from Stephan Pyles' "The New Texas Cuisine," you will undoubtebly be starstruck by the culinary brilliance that Mr. Pyles brings forth through his creative dishes that blend the flavors of Mexico, France, Tex-Mex cuisine, and Barbeque into savory meals. Like other well known Southwestern chefs such as Mark Miller (owns Coyote Cafe) and Dean Fearing (owns The Promenade), Chef Pyles uses many ingredients that are native to his Texas area. This results in authentic tastes that trully match the title, "The New Texas Cuisine." If you are familiar with the work of Chef Miller, Chef Fearing, or the great Mexican tastes of Rick Bayless, dive into Chef Pyles' Southwestern odyssey. This book will satiate the most avid fans of Southwestern cuisine.

Hell yeah! This is what Texas cuisine is all about. If you like Rick Bayless or Jane Butel, then you will definitely be impressed by this book. The recipes are complex and rewarding as Stephan creates dishes that are both original and traditional. Best thing is that he insists on using native southwestern ingredients in all his recipes. Mas tequila, baby!

I own six other cookbooks and often my girlfriend has told me just use this one. Pyles is a mastermind. Elaborate but easy to follow recipes. Deep history and personal experiences make this not just a cookbook but a Texas experience. Some favorites are Smoke Pheasant Salad with Texas Goat Cheese, Whole Wheat Tortillas, Barbequed Duck Tacos and Vanilla Bean Ice Cream. You can not miss with this book!!

If you're looking for a book that covers the basics of Southwestern cooking in simple and easy-to-apple recipes, there are plenty of good options out there. This isn't one of them. Pyles's recipes tend to be very time-consuming and, frankly, over the top. That said, when it comes to sheer culinary brilliance, I've seldom read a cookbook that rivals this one, and have never once read one that surpasses it.

For just one example, Pyles knows how to use chiles with an astonishing finesse. If you find it hard to believe that chiles could contribute something to a dessert besides a little menu-skimming novelty, his ancho-infused flourless chocolate cake might change your mind. Cascabel aioli, chipotle brioche, pasilla-corn salsa... each one uses the strengths of the respective chile expertly and artistically.

That's just one example, and you can find others on every page of this book. If you need good recipes, you can probably do better. If you're looking for ideas and inspiration, this is as good as it gets.

I have had the pleasure to stage (and get paid for it!) with Chef Pyles at his restaurant in Dallas, Texas and I can tell you that if you like to prepare some of the recipes featured on his menu at Stephan Pyles - buy the book. It is an indispensible resource to get to know and understand Chef Pyles's approach to Southwestern cuisine. The recipes range from the time consuming to the easy-breasy and none will disappoint.