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Original Essays | April 29, 2013

Edward Lee: IMG How to Clarify Butter: A Writer's Tale

2 comments By Edward Lee

Chefs don't have time to write. While I was working on Smoke and Pickles, I was running a restaurant — a daily regimen of testing recipes,... Continue »
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    Smoke and Pickles: Recipes and Stories from a New Southern Kitchen

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

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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 own kitchen. 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.

Review:

"Having authored five previous Texas cookbooks, and with a decade's worth of restaurant reviews written for the Houston Press, Walsh knows a thing or two about the Lone Star food scene. Along with more than 200 recipes, he serves up plenty of state history, profiles of quintessential eateries, and a surprising look at just how many international cuisines have claimed territorial footholds in the region. The book is divided into six sections, with the first five broken out geographically. There are seafood recipes, like shrimp stew, taken from the coast, and German and Czech offerings, including stuffed cabbage, culled from central Texas and the Hill Country. The section on East Texas includes an important look at the foods surrounding Juneteeth, 'the biggest holiday in the state's African American community,' while the West Texas section surveys several of the area's best barbecue shacks, burger joints, and chicken-fried steak emporiums. The final section is a state-wide multicultural roundup of immigrant dishes. Walsh could not resist titling the last chapter of this section 'Indian Cowboys,' where the emphasis is on chutney and samosas, not buffalo." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

Synopsis:

The definitive, illustrated guide to the cuisines of Texas and their attendant histories and cultures, from one of the state’s most beloved and enthusiastic experts.

Nobody knows Texas food like two-time James Beard award winner Robb Walsh. In Texas Eats, Robb covers all of the Lone Star State’s wide-ranging cuisines—including the Cajun influences in the bayou, the German and Czech immigrants who brought Texas its traditions of beer-brewing and sausage-making, the distinctive flavors from Texas’ Mexican neighbors, and even the latest trends such as Viet-Cajun fusion and Pakistani fajitas. Walsh leaves no stone unturned and no barbecue untested. From a Crawfish Boil to Mojo de Ajo to Chicken-Fried Steak, Texas Eats serves up a hearty helping of Texas flavor.

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About the Author

Robb Walsh is the author of five previous Texas cookbooks, which combined have sold more than 200,000 copies. A former restaurant reviewer for the Houston Press and Austin Chronicle, Walsh currently co-owns a Tex-Mex restaurant in Houston with chef Bryan Caswell. Walsh is a co-founder and board member of Foodways Texas.
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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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Product Details

ISBN:
9780767921503
Author:
Walsh, Robb
Publisher:
Ten Speed Press
Subject:
American - Southwestern States
Subject:
Cooking and Food-US Southwestern
Copyright:
2012
Edition Description:
Trade paper
Publication Date:
20120331
Binding:
TRADE PAPER
Language:
English
Illustrations:
30 FULL-COLOR PLUS 50 B, &, W ARCHIVAL P
Pages:
304
Dimensions:
9.5 x 7.4 x 0.85 in 2.0375 lb
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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 New Trade Paper
0 stars - 0 reviews
$25.00 In Stock
Product details 304 pages Ten Speed Press - English 9780767921503 Reviews:
"Publishers Weekly Review" by , "Having authored five previous Texas cookbooks, and with a decade's worth of restaurant reviews written for the Houston Press, Walsh knows a thing or two about the Lone Star food scene. Along with more than 200 recipes, he serves up plenty of state history, profiles of quintessential eateries, and a surprising look at just how many international cuisines have claimed territorial footholds in the region. The book is divided into six sections, with the first five broken out geographically. There are seafood recipes, like shrimp stew, taken from the coast, and German and Czech offerings, including stuffed cabbage, culled from central Texas and the Hill Country. The section on East Texas includes an important look at the foods surrounding Juneteeth, 'the biggest holiday in the state's African American community,' while the West Texas section surveys several of the area's best barbecue shacks, burger joints, and chicken-fried steak emporiums. The final section is a state-wide multicultural roundup of immigrant dishes. Walsh could not resist titling the last chapter of this section 'Indian Cowboys,' where the emphasis is on chutney and samosas, not buffalo." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"Synopsis" by , The definitive, illustrated guide to the cuisines of Texas and their attendant histories and cultures, from one of the state’s most beloved and enthusiastic experts.

Nobody knows Texas food like two-time James Beard award winner Robb Walsh. In Texas Eats, Robb covers all of the Lone Star State’s wide-ranging cuisines—including the Cajun influences in the bayou, the German and Czech immigrants who brought Texas its traditions of beer-brewing and sausage-making, the distinctive flavors from Texas’ Mexican neighbors, and even the latest trends such as Viet-Cajun fusion and Pakistani fajitas. Walsh leaves no stone unturned and no barbecue untested. From a Crawfish Boil to Mojo de Ajo to Chicken-Fried Steak, Texas Eats serves up a hearty helping of Texas flavor.
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