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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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“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.”
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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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.
South Texas brings us all the Tex-Mex delights that make me swoon, and are the reason I would never be able to live outside of Texas. We have Classic Chili Con Carne, Chile Con Queso, Cheese Enchiladas, and even the crock-pot chile con queso that I believe every Texas simply must eat during the Super Bowl. My husband will love the Stacked Enchiladas with Pork and Red Chile, as well as the Carne Guisada. If you have never had Charro Beans, you simply must, and here is a recipe for them that will be hard for anyone to pass up.
The Hill Country traditionally had many settlers from Germany, and in this section we see this influence with the German Potato Salad and Red Cabbage. From the Czech settlers, we have Claudia Matchek's Poppy Seed Kolaches. We simply must stop for Kolaches on our way back from Houston to Austin, or there would be a family rebellion! And of course French recipes, since the French flew the first of the six flags that flew over Texas.
From West Texas, we have traditional cowboy pleasing food, such as Chicken Fried Steak and King Ranch Casserole. And of course some fabulous BBQ recipes, as well as recipes for sauces and rubs such as Chipotle BBQ Sauce. There is a recipe for Pulled Pork, Beef Links, and Brisket. There is even a recipe for Brisket Breakfast Tacos, something my husband makes whenever we have leftover brisket.
There are also Jalapeno Cheeseburgers, Onion Rings, and Cheese Fries. And even a dessert section that includes Texas favorites, such as Butter Pecan Ice Cream, Peach Cobbler, and German Chocolate Cake. And tucked into the back are even sections on Vietnamese-Texas dishes, and Indian (from India) Texas influenced recipes.
If we ever HAD to move out of state, you can bet this will be the first book that I pack! I will enjoy reading it and cooking from it for years to come. The only thing `missing' is a large section on breakfast tacos... I do hope that Walsh will come out with a book devoted to this favorite south and central Texas breakfast food!
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. T's Margarita Mix and BBQ Rub
PICKLED WATERMELON RIND
Water, rind pieces, white vinegar, sugar, cinnamon sticks, mustard seeds, clove and allspice berries
Butter, onion, garlic, rice, bay leaves, Mexican oregano, cilantro and water
Brown sugar, white sugar, corn syrup, butter, water and pecans
Fat, onions, sauerkraut, broth, oil, flour and mashed potatoes
FRANKLIN'S ESPRESSO BBQ SAUCE
Ketchup, water, cider vinegar, white vinegar, brewed espresso, Worcestershire sauce and chili power
REBECCA RATHER'S ANCHO BROWNIES
Semisweet chocolate, butter, eggs, sugar, flour, ancho chili powder, chocolate chips, pine nuts or pecans and vanilla ice cream
NOAH BARTOS' BUTTERMILK PIE
Butter, sugar, flour, eggs, buttermilk, vanilla and nutmeg in a pie shell
Filet mignon, gingerroot, shallot, soy sauce, star anise, cardamom, cinnamon, broth, jalapeno chili, fish sauce, rice noodles, fresh herbs, green onions, fresh limes and Sriracha sauce
Yellow onions, mint leaves, Serrano chili, lime juice and cayenne pepper