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.
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.
|Book:||Texas Eats: The New Lone Star Heritage Cookbook, with More Than 200 Recipes|
|Publisher:||Ten Speed Press|
|Number of Pages:||304|
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