Texas Home Cooking: 400 Terrific and Comforting Recipes Full of Big, Bright Flavors and Loads of Down-Home Goodness (America Cooks)
This undertaking by the authors of The Rancho Chimayo Cookbook ( LJ 11/15/92) offers more than 400 recipes from every region and subculture of their home state. A section on Texas classics includes recipes for "real" barbeque, lots of chili, Tex-Mex favorites, and chicken-fried steak and other cowboy fare; "Lone Star Specialties" covers breakfasts, desserts, and Super Bowl menus; and in between are lots of meat dishes, relishes and condiments, and side dishes. Headnotes and sidebars are fun and folksy (too much so at times). Stephan Pyles's The New Texas Cuisine ( LJ 4/15/93) provides an individual interpretation of Texas cooking; the Jamisons' book is a more wide-ranging version. For most collections.Copyright 1993 Reed Business Information, Inc.--This text refers to an out of print or unavailable edition of this title.