Customer Reviews

Texas on the Halfshell

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

 

 

Do not use this book if you are looking for nuevo Tex Mex or heart healthy, dietetic fare. I've been using this cook book for over 10 years as my basic, definitive reference for classic recipies. While it is the best book that I have ever seen for its shear number of award wining chili recipies, it is also excellent for salsas, barbeque (dry rubs and sauces), beans (Red Caldwell's Beans-R-Best) and chicken fried steak. Believe everything they say about technique and difficulty of making good Texas barbeque. I have just about worn out my second copy and will soon start looking for my third.

Wonderful recipes, hilarious comments and anecdotes, nice background information and photos organized by style of cooking: Tex-Mex, chili,barbeque, etc.

As previous writer, it is the best TexMex cookbook ever published. I have had my copy since it was published in 1982. Pages have worn out, I have to find another copy. These recipies are not for the squimish, but for people who have a taste for the hotter side.

Most if not all recipes my wife uses has come from this book. She says it's the best book recipes she has ever come across.

First of all this isn't really a "cookbook" per se, rather it is a collection of reader-submitted recipes. I'm sure there are some really spectacular family recipes in this book. But do I need forty-eight chili recipes that are all quite similar? Some of the recipes call for ingredients such as "1.5# beef lard", "2 cups Oleo", and other ingredients that either aren't common or don't even exist anymore. Some recipes do not list quantities, just ingredients. And some are so simple that I don't know why they are in this book (i.e. Chili con queso: 1 can chili and 1/2 lb. cheese). I only paid $4 for a used copy, but I'd rather have my $4 back.

The recipes in this book are widely sought after. I love especially the Chicken Fried Steak. The humor and history are very enjoyable.