Customer Reviews

Reata: Legendary Texas Cooking

5 star:		(18)
4 star:		(0)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

We tried to visit the restaurant in Alpine, but couldn't make it work with our schedule. So I got the book. It was beautiful and the early recipes I made were great.

So I invited 18 friends over and made a dinner with 8 recipes (plus "sub recipes-- those that are within a recipe, like the Chipotle Cream Sauce. This seems to be very common in the book.)

The number of serious errors in this book are totally unacceptable. The only reason that the dinner was so good is that the basic foods are good, but the writing is very bad. The dinner would have been much worse if I didn't have experience as a professional cook. Below is a listing of some of the errors. Some of them.

We found basic errors in the recipes:
* The Cajeta is either wrong or poorly written. It calls for 4 cups of sugar and a cup of water, which you cook till the sugar dissolves. What happens is that the sugar absorbs the water or it evaporates, leaving you with crystallized sugar. Most recipes call for 2 quarts of cream and 1-2 cups of sugar.

* The Braised Cabbage had too much vinegar, or the instructions were in error. It calls for 2 cups of vinegar. This is supposed to cook off/be absorbed in 5 minutes. It is more like a soup at that point. The added sugar can't caramelize with that much vinegar.

* The Stacked Chicken Enchiladas ask for 2.5 cups of Tomatillo Sauce plus 1.5 cups of cream, which are mixed together, resulting in 4 cups of sauce. This is only used to dip the prepared tortilla into, nothing else. So there was about 3 cups extra. What a waste.

* The Stacked Chicken Enchiladas are assembled in "a large baking dish". No indication of how large. When it is all assembled it is put in the oven for 15 - 20 minutes, or until hot and bubbly. There is no way that it could get warm through the center in that amount of time.

* The Pico Vinaigrette does not look like the picture. In the picture it is mostly white. In reality, with .25 cup of tomato juice and an equal amount of vinegar, it is red.

We found other problems with expressed yields. For example:
* The Chipotle Cream sauce says it yields 3 cups. However, the recipe calls for 3/4 cup of cream and some chiles. Not 3 cups.

* Some recipes don't give any indication of yields.

* Some yields are confusing. For example; the Creme Anglaise recipe yields about 4 cups and serves 8. It is used with the Chocolate Chunk Bread Pudding Tamale, which also serves 8. Yet, the tamale recipe calls for only 2 cups of Creme Anglaise. Why the difference? If only 2 cups are needed, why not just make a recipe for 2 cups?

Some information would have been nice to have, although not critical. For example:
* It would have been nice to have volume or pound equivalents for those items that may have wide variations in size. This would include cabbage, onions, tomatoes, jalapeno peppers, potatoes, limes, etc.

* I never saw a suggestion for a size of pan, casserole, or other container. That would have made assessing yields easier.

* None of the recipes seem to indicate whether or not it is recommended that the baking container be sprayed with oil. We did, but it would have been nice to know.

As I said above, the food was good. The dessert tamales were amazing. However, the authors and their editors either are very careless, or are more concerned about having a vanity-press item to market their restaurants.

this is my first review.

I am not a proficient cook, so I need a cookbook that is easy to follow and this one fits the bill! The receipes are straightforward and made me look like I knew what I was doing. I used a lot of the dishes over the holidays to rave reviews. The favorites were the guacamole, corn muffins, sour dough biscuits, shrimp enchiladas, potatoes au gratin (with a kick), mac n cheese and the goat cheese salad. The rubs work equally well on meat and fish.

It is also a beautiful book - the photos of Texas are lovely. This could be a cocktail table book in its own right! Would make a great gift for someone who loves upscale tex-mex cooking!

After buying 1 for my cookbook collection - I went back and bought 5 more for gifts. Great recipes, entertaining stories and wonderful pictures. I've tried a couple of the recipes with success (totally amazed my family) - next best thing to eating at Reata!!

I have "A Cowboy in the Kitchen," and follow Grady Spears' show on RFD TV. I bought this book specifically as a gift, and was not disappointed in any way, shape, or form. The history of the restaurant is touching. The photos (I gave it to my son, who's in "homesick Texan" mode) are absolutely breathtaking. The recipes? I haven't heard any complaints yet!

I got this cookbook as a gift from a friend who knew how much I loved the traditional Texas comfort foods found at Reata in Fort Worth. Now, I can make the Best Ever Mac and Cheese and their fantastic Jalapeno and Cheddar Grits at home. I served the Maple Duck Breast with Sage Brown Butter Sauce for a holiday party and everyone raved. The recipes are not difficult and are easy to follow. I gave the cookbook to a friend who likes to hunt because there are many recipes for wild game included.

Oh my, is this ever more than "just" a cookbook! My first thought was how could the fantastic recipes at the Reata restaurant translate into a cookbook and would I ever REALLY make any? My second thought was this is a great read, a gorgeous book and I'm ready to try some cooking!

The book first weaves you into an overall story of the Micallef family, their history, Texas history, Fort Worth history and the recipes become a piece of the overall story, each with it's own reason for reading...you want to see what Mike will say about it. Plus, by reading it, you almost feel like Mike's just talking with you in your own kitchen.

I've tasted many of these dishes and Mike's personal style almost feels like he's walking you through the recipe. I have several cookbooks with the hopes of inspiring me to actually try something new and I think this book gets it done. I'm ready to tackle something new now!

Raised in NYC, I've been in Texas for 6 years. I've really enjoyed the food here and until this cookbook, never attempted any of it in my own kitchen. In "Reata, Legendary Texas Cooking" (by Mike Micallef), I've learned to prepare amazing dishes at home that taste good and have the extra benefit of impressing my friends. Try the "Tenderloin Tamales with the Sun Dried Tomatoe Cream Sauce and Pecan Mash (page 22)" and the "Desert Taco (page 116)" for a great meal. These recipes are delicious and accessable for the amatuer cook (like me).

I have the benefit of visiting Reata's Fort Worth location reguarly, but when I move away from Texas, I'll be sure to revisit the experience at home using this cook book!

We've purchased numerous cookbooks over the years. Few of them combine great "COOKABLE" food, great photography, a great story and GOOD SENSE. This one's is the REAL DEAL. Good tips on food preparation, food selection and presentation. Combine these elements with the fine reputation and amazing success of Reata and you've got a winning recipe. it is the "real deal".

This is a great piece of Texas history, complete with beautiful photography, the story of the Reata legacy and recipes to die for! We have given several as gifts and it's been a huge hit with all our family and friends so far! The only thing better is to dine at one of the two Reata restaurants and experience their hospitality personally.

If you've ever been to there Reata Restaurant in Ft. Worth, you'll want their cookbook!

Purchasing magazines & books used is a great way to recycle. and, also, lets me know if
that craft or style is something I'll be doing. Purchasing used media thru Amazon is
reliable that the condition of the item will be as described. I've always had fast shipment,
and received my item quickly!