It s no wonder that Texans love to eat: the Lone Star State is not only the nation s second-largest producer of agricultural products but also one of the richest in culinary diversity. In compiling "Lone Star Eats," Terry Thompson-Anderson has pored over a vast collection of Texas cookbooks and chosen the best examples of the way Texans eat today. More than 500 favorite recipes make up this collection, from down-home comfort foods with rural roots to sophisticated dishes of urban inspiration. Drawing from more than 65 different cookbooks, published by some of the state s leading...
It s no wonder that Texans love to eat: the Lone Star State is not only the nation s second-largest producer of agricultural products but also one of ...
With a bounty of locally grown meats and produce, artisanal cheeses, and a flourishing wine culture, it's a luscious time to be cooking in Texas. From restaurant chefs to home cooks, Texans are going to local dairies, orchards, farmers' markets, ranches, vineyards, and seafood sellers to buy the very freshest ingredients, whether we're cooking traditional favorites or the latest haute cuisine. We've discovered that Texas terroir--our rich variety of climates and soils, as well as our diverse ethnic cultures--creates a unique "taste of place" that gives Texas food a flavor all its...
With a bounty of locally grown meats and produce, artisanal cheeses, and a flourishing wine culture, it's a luscious time to be cooking in Texas. F...
