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Texas Eats: The New Lone Star Heritage Cookbook, with More Than 200 Recipes Paperback – March 6, 2012


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Editorial Reviews

Review

 
“A rich, comprehensive portrait of Lone Star food that goes leagues beyond brisket and chicken-fried steak.”
—New York Times Book Review

Texas Eats isn’t just a cookbook. Or a history book. It’s really the world of Texas food according to Walsh.
—Dallas Morning News

“This book is rich with gravitas and gravy. But its true strength is the broad cast of previously unheralded characters—from Vietnamese pho masters in Houston to chicken-fried steak pioneers in Paradise—whose family histories and recipes tell us what it means to claim a Texas kitchen as your own.”
—John T Edge, series editor, Cornbread Nation: The Best of Southern Food Writing
 
“With a brilliant eye for detail, master storyteller Robb Walsh delivers a remarkable portrait of Lone Star food. Recipe by recipe, he shows that Texas is its own country, with its own reasons and contradictions and, thankfully, one of the purest and most unique cuisines in the continental United States.”
—Molly O’Neill, author of One Big Table: A Portrait of American Cooking
 
“Robb Walsh is the Homer of Brisket, the great storyteller of Texas food. Spending half a day with him, eating breakfast tacos, chicken-fried steak, and Galveston oysters, is getting a history lesson, adventure tale, and potential heart stoppage all at once. Luckily, with this book, you can pace yourself.”
—Francis Lam, Features Editor, Gilt Taste
 
“Robb Walsh’s new book has ‘Eat Me!’ written all over it.”
—Kinky Friedman

From the Inside Flap

In Texas Eats, Walsh covers the standards, from chicken-fried steak to cheese enchiladas to barbecued brisket. He also makes stops in East Texas, for some good old-fashioned soul food; the Hill Country, for German- and Czech-influenced favorites; the Panhandle, for traditional cowboy cooking; and the Gulf Coast, for timeless seafood dishes and lost classics like pickled shrimp. Texas Eats even covers recent trends, like Viet-Texan fusion and Pakistani fajitas. And yes, there are recipes for those beloved-but-obscure gems: King Ranch casserole, parisa, and barbecued crabs. With more than 200 recipes and stunning food photography, Texas Eats brings the richness of Texas food history vibrantly to life and serves up a hearty helping of real Texas flavor.
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Product Details

  • Paperback: 304 pages
  • Publisher: Ten Speed Press; 2.5.2012 edition (March 6, 2012)
  • Language: English
  • ISBN-10: 076792150X
  • ISBN-13: 978-0767921503
  • Product Dimensions: 9 x 7.5 x 0.9 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #23,703 in Books (See Top 100 in Books)

More About the Author

Robb Walsh is a three-time James Beard Journalism Award winner, the author of a dozen books about food and a partner in El Real Tex-Mex Café in Houston's Montrose neighborhood. Walsh is also a co-founder of Foodways Texas, a non-profit dedicated to preserving Texas food history headquartered at UT Austin.

Customer Reviews

4.9 out of 5 stars
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See all 30 customer reviews
She said it was the best cookbook she'd ever seen.
Becky Macy
Very comprehensive book describing the food history of Texas by region.
PanNan
Interesting with Texas food history along with great Texas recipes.
Melanie C. Scholler

Most Helpful Customer Reviews

38 of 39 people found the following review helpful By Naomi Manygoats on March 12, 2012
Format: Paperback Verified Purchase
I have read, cooked, and salivated my way through Rob Walsh's books on Tex-Mex, BBQ, and Cowboy cooking. And I could hardly wait to get this, his newest book, in my hands. This time, Walsh covers the regional food from all over Texas. He divides Texas into regions: West Texas, East Texas, Central/ Hill Country, South Texas and Coastal Bend. Then he covers some of the best food to be found in each region. His recipes are spot-on, and the photographs are beautiful. Besides just recording authentic recipes though, Walsh tells the story of the foods of Texas. From the Tamale stands in San Antonio, to the arrival of the Cajuns and Germans. I had forgotten that pirate Jean Lafitte had his headquarters on Galveston Island. It is fascinating and gives the reader a much greater appreciation for the history of the food. Texas is huge, and the food so diverse, it really does take a lifetime of living and eating here to fully appreciate all it has to offer. Thankfully, unlike some authors of Texas cookbooks, Walsh has done just that.

From the Coastal Bend, we have many seafood recipes including many for oysters, fish, crab, and shrimp. Texas has a huge coastline (367 miles), and the wonderful seafood from its shores is often neglected by other Texas cookbook authors. The Galveston Crab Cakes sound wonderful, and I know my husband will love Hattie's Shrimp and Grits with Tabasco Bacon Pan Sauce. Texas also has its own fair share of Cajuns living here, and there are recipes from them such as Grandma Gossen's Shrimp Stew.

East Texas has typically southern food, such as cornbread, biscuits, and stewed chicken. A section on Juneteenth has wonderful soul food, like fried chicken, fried catfish, chicken and dumplings, and stewed okra. Not to mention Sweet Potato cobbler.
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16 of 16 people found the following review helpful By Marty Martindale on May 9, 2012
Format: Paperback Verified Purchase
Texas Eats:
The New Lone Star Heritage Cookbook with More than 200 Recipes
By Robb Walsh
Photography by Laurie Smith
A review by Marty Martindale, Editor, FoodsiteMagazine.com

This is a good cookbook to keep for a long time. Robb Walsh knows his Texas and its regional pockets of who's cooking what. And, along with recipes, is his generous, personal recollections with a bit of colorful storytelling. Walsh is a three-time James Beard award winner, author of five earlier Texas cookbooks, a former Houston Express restaurant reviewer and restaurant owner in Houston.

The book begins with "Tartar Sauce and Hurricane," a look at Texas' Coastal Bend, then he weaves his way across-state with stops like "Boardinghouse Fare," "Juneteenth," "Chicken-Fried Steak in Paradise," "Shade Tree Barbecue," "The Green Chile Line," and on and on through "Banh Mi on the Bayou," to the end of the line at "Indian Cowboys."

Here's some of the recipes we found:

SAGE BREAKFAST SAUSAGE
Calls for pork loin, bacon, brown sugar, fresh sage, rosemary, paprika, jalapeno chili and cayenne.

BUTTERMILK MACARONI AND CHEESE WITH HOMEGROWN TOMATOES
Butter, macaroni, buttermilk, half-and-half, dry mustard, Cheddar cheese, jack cheese, bread crumbs and sliced tomato

GRAMMY'S CREAMY COLESLAW
Slightly cooked eggs, vinegar, sugar, mayonnaise, dry mustard and cabbage

COUNTRTY MEAT LOAF
Sausage, ground sirloin, onion, bread crumbs, eggs, cream, garlic, thyme, chili powder, jalapeno chili and bacon

MAMA SUGAR'S MARGARITA RIBS
Ribs, tequila, Mr. and Mrs.
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6 of 6 people found the following review helpful By Nancy A. Breshears on June 26, 2012
Format: Paperback Verified Purchase
This cookbook has a lot of old Texas favorites. It was like finding old Texas recipes that my grandmother and mother used to make. My grandmother grew up in Grandbury and my mother in Van and me in Carrollton-Farmers Branch. Boy Howdy how they could cook. This book is like home to me.
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7 of 8 people found the following review helpful By Kevin Tipple VINE VOICE on September 21, 2012
Format: Paperback
With the subtitle The New Lone Star Heritage Cookbook With More Than 200 Recipes it is clear that this cookbook is devoted to Texas food. Texas Eats, broken into several food based parts, is for folk foods and not haute cruise. It also is a history book providing lessons in the history and culture of Texas.

After an acknowledgement page and a two page introduction, the book begins with "Part 1 Lone Star Seafood." After a brief introduction to "The Coastal Bend" on page 1 it is onto various chapters relating to seafood. Along with large sections of history about the region that includes historic pictures, there are the recipes based on Texas history and culture. This is where recipes from "Baffin Bay Seafood Sauce" (page 8), "Grilled Oysters On The Half Shell" (page 21), "Stingaree Barbecued Crabs" (page 41) among others are found. While there are plenty of interesting pictures documenting the history, there are very few pictures of any of the dishes. Nutritional information beyond the number of serving is also lacking. This same format continues throughout the book.

Starting on page 60 "Part II East Texas Southern" continues the same format as it works through various biscuits, cornbread and other dishes. "Sage Breakfast Sausage" (page 72) is here as is "Country Meat Loaf" (Page 79), "Mama Sugar's Sweet Potato Cobbler" (page 91), "Mayhaw Jelly" (page 96), and "Pickled Watermelon Rind" (page 100) among others.

It is on to San Antonio and points south and westward in "Part III: Vintage Tex-Mex." Beginning on page 102 and reflecting the deep Spanish history in the state are recipes for "Classic Chili Con Carne" (page 111), "Green Rice" (page 115) "Charro Beans with Bacon" (page 133) and various types of taco among other dishes.
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