Texas Eats
By Robb Walsh
By Robb Walsh
By Robb Walsh
By Robb Walsh
Category: American Regional Cuisine | International Cuisine
Category: American Regional Cuisine | International Cuisine
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$25.00
Mar 06, 2012 | ISBN 9780767921503
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Mar 06, 2012 | ISBN 9781607741138
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Praise
“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
Table Of Contents
Acknowledgments viii
Introduction ix
Part 1 – Lone Star Seafood
Tartar Sauce and Hurricanes 3
Galveston Bay Oysters 13
On a Shrimp Boat 25
Barbecued Crabs 37
The Cajun Invasion 49
Part II – East Texas Southern
Boardinghouse Fare 63
Juneteenth 81
Mayhaw Jelly and Dewberry Jam 93
Part III – Vintage Tex-Mex
Chili con Carne 105
Felix and El Fenix 117
The Green Chile Line 125
Old-Fashioned Tacos 135
Part IV – Old World Flavors
The German Belt 147
Czech Texan 161
The Menger Hotel 171
Fancy French Restaurants 181
Part V – Country and Western
Chicken-Fried Steak in Paradise 193
Shade Tree Barbecue 207
Hamburgers and Carhops 223
Ice Cream Socials 237
Part VI – New Texas Creole
Spaghetti Wester 255
Banh Mi on the Bayou 263
Indian Cowboys 271
Resources 282
Photo Credits 283
Bibliography 284
Index 286
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