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Texas Eats: The New Lone Star Heritage Cookbook, with More than 200 Recipes


Texas Eats: The New Lone Star Heritage Cookbook, with More than 200 Recipes Cover


Synopses & Reviews

Publisher Comments:

Who says cooking is for homebodies? Veteran Texas food writer Robb Walsh served as a judge at a chuck wagon cook-off, worked as a deckhand on a shrimp boat, and went mayhaw-picking in the Big Thicket. As he drove the length and breadth of the state, Walsh sought out the best in barbecue, burgers, kolaches, and tacos; scoured museums, libraries, and public archives; and unearthed vintage photos, culinary stories, and nearly-forgotten dishes. Then he headed home to Houston to test the recipes he’d collected back in his ownkitchen. The result is Texas Eats: The New Lone Star Heritage Cookbook, a colorful and deeply personal blend of history, anecdotes, and recipes from all over the Lone Star State.

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.

About the Author

A three-time James Beard award winner, ROBB WALSH is the author of five previous Texas cookbooks. A former restaurant reviewer for the Houston Press and the Austin Chronicle, Walsh currentlyco-owns a Tex-Mex restaurant in Houston with chef Bryan Caswell. Walsh is a cofounder and board member of Foodways Texas.

The mission of Foodways Texas is to preserve, promote, and celebrate the diverse food cultures of Texas. For more information, visit

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

Product Details

The New Lone Star Heritage Cookbook, with More than 200 Recipes
Ten Speed Press
Walsh, Robb
Publication Date:

Related Subjects

Cooking and Food » Regional and Ethnic » Cajun and Creole
Cooking and Food » Regional and Ethnic » United States » Southwestern
Cooking and Food » Regional and Ethnic » United States » Western

Texas Eats: The New Lone Star Heritage Cookbook, with More than 200 Recipes
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Product details 304 pages Ten Speed Press - English 9781607741138 Reviews:
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