The Big Texas Cookbook
The Food That Defines the Lone Star State
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3.5 • 2 Ratings
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- $25.99
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- $25.99
Publisher Description
The editors of Texas Monthly celebrate the ever-evolving culinary landscape of the Lone Star State in this stunning cookbook, featuring more than 100 recipes, gorgeous color photos, and insightful essays.
When it comes to food, Texas may be best known for its beloved barbecue and tacos. But at more than 29 million people, the state is one of the most culturally diverse in America—and so is its culinary scene. From the kolaches introduced by Czechs settlers to the Hill Country in the 1800s to the Viet-Cajun crawfish that Vietnamese immigrants blessed Houston with in the early 2000s, the tastes on offer here are as vast and varied as the 268,596 square miles of earth they spring from.
In The Big Texas Cookbook, the editors of the award-winning magazine Texas Monthly have gathered an expansive collection of recipes that reflects the state’s food traditions, eclectically grouped by how Texans like to start and end the day (Rise and Shine, There Stands the Glass), how they revere their native-born ingredients (Made in Texas), and how they love the people, places, and rituals that surround their favorite meals (On Holiday, Home Plates). Getting their very own chapters—no surprise—are the behemoths mentioned above, barbecue and Tex-Mex (Smoke Signals, Con Todo). With recipes for über-regional specialties like venison parisa, home cooking favorites like King Ranch casserole, and contemporary riffs like a remarkable Lao beef chili, The Big Texas Cookbook pays homage to the cooks who long ago shaped the state’s food culture and the ones who are building on those traditions in surprising and delightful ways.
Packed with atmospheric photos, illustrations, and essays, this essential Texas cookbook is a vivid culinary portrait of the land, its people, and its past, present, and future.
Discover the recipes, stories, and traditions that define the Lone Star State:
Diverse Culinary History: Go beyond barbecue and tacos to discover the full breadth of Texas cuisine, from Czech kolaches in the Hill Country to the Viet-Cajun crawfish of Houston.Modern & Traditional Recipes: Master beloved classics like King Ranch casserole and explore contemporary riffs like a remarkable Lao beef chili from the state’s rising culinary stars.Recipes for Every Occasion: Find the perfect dish for any meal with chapters eclectically grouped by how Texans live, from weeknight dinners (Home Plates) to holiday feasts (On Holiday).Stunning Food Photography: Packed with atmospheric photos and illustrations, this book is a vivid culinary portrait of the land and its people, making it a perfect coffee table book for any food lover.
PUBLISHERS WEEKLY
The editors of Texas Monthly deliver reader favorites from the magazine's 50-year history, as well as stunning recipes that highlight the culinary influence of the immigrants who call the state home. Among a bounty of eye-catching wild game entrées, there is Texas quail stuffed with fig mole, and jalapeño dove poppers that are bacon-wrapped and then grilled. Giving New Orleans a run for its money, the editors showcase two styles of crawfish boil (Cajun and Viet-Cajun) and hearty seafood gumbo. Naturally, chili is on the menu, but who would have imagined the fabulous Laotian version, complete with lemongrass, poblanos, cayenne, and a bit of fish sauce for good measure. There are tasty recipes for a modern-day barbecue, including Goldee's Barbecue house sausage with gochugaru (Korean chile powder). Tex-Mex offerings earn a chapter of their own, as do breakfast dishes and cocktails. Holiday meals range from the Christmas staple of pork tamales to soup joumou, a stew traditionally served to commemorate Haitian Independence Day. Brief essays on such topics as the origin of Texas sheet cake supplement the work. Those who crave bold flavors will relish this collection of Lone Star exceptionalism.
