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 "e;Texas Eats: The New Lone Star Heritage Cookbook,"e; a colorful and deeply personal blend of history, anecdotes, and recipes from all over the Lone Star State.
In "e;Texas Eats,"e; 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. "e;Texas Eats"e; 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, "e;Texas Eats"e; brings the richness of Texas food history vibrantly to life "e;and"e; serves up a hearty helping of real Texas flavor."e;
The New Lone Star Heritage Cookbook, with More Than 200 Recipes