Austin And Hill Country Celebrity Cookbook
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Author | : Paula Forbes |
Publisher | : Abrams |
Total Pages | : 413 |
Release | : 2018-03-20 |
Genre | : Cooking |
ISBN | : 168335222X |
The acclaimed food writer’s “go-to guide for Austin eating” shares classic and creative recipes from the city’s greatest restaurants (Publishers Weekly). The story of Austin food is equal parts deep Texan traditions and a booming food scene. It is this atmosphere that has fostered some of the hottest restaurants in the country, a lively food truck community, and a renaissance in the most Texan of foods: barbecue. Austin food is also tacos and Tex-Mex, old fashioned Southern cooking, street food and fine dining, with influences from all over the globe. Above all, it’s a source of pride and inspiration for chefs and diners alike. Organized by Austin’s “major food groups”, The Austin Cookbook explores the roots of Texas food traditions and the restaurants that are reinventing them, revealing the secrets to Bob Armstrong dip, Odd Duck’s sweet potato nachos, East Side King’s beet fries, and of course, smoked brisket that has people lining up to eat it—even in the Texas summer. Part cookbook, part restaurant guide, and 100 percent love letter, The Austin Cookbook is perfect for proud locals, curious visitors, and (t)ex-pats.
Author | : Ross Burtwell |
Publisher | : |
Total Pages | : 0 |
Release | : 2014 |
Genre | : Cooking |
ISBN | : 9780989945004 |
Making its debut in March 2014 is the premier book on Texas Hill Country Cuisine. Cabernet Grill's owner/chef Ross Burtwell's biggest source of pride is in the partnerships the Cabernet Grill has forged with local farmers, vintners and entrepreneurs. This allows the restaurant to offer guests outstanding Texas food and wine. This book is the "take home" version of the restaurant experience and encapsulates everything the Cabernet Grill has come to stand for. Spectacular cuisine. Texas wine. Unforgettable flavors. -- Author's website.
Author | : Mary Faulk Koock |
Publisher | : University of North Texas Press |
Total Pages | : 496 |
Release | : 2001 |
Genre | : Cooking |
ISBN | : 1574411365 |
An informal view of dining and entertaining the Texas way.
Author | : Rebecca Rather |
Publisher | : Ten Speed Press |
Total Pages | : 242 |
Release | : 2011-05-25 |
Genre | : Cooking |
ISBN | : 1607741377 |
The Best Little From-Scratch Bakery in Texas The pastry case in Rebecca Rather's bakery in Fredericksburg is packed with ultra-buttery scones, luscious cakes, cookies the size of saucers, brownies as big as bricks, and fruit pies that look as though they came straight out of Grandma's oven. Since the day Rebecca and her Rather Sweet Bakery and Café came to town, life in this Hill Country hamlet has been even sweeter and the townsfolk now know why she is the Pastry Queen. Everything she makes is a lot like her: down-home yet grand, and familiar yet one-of-a-kind. A native Texan, Rather makes the most of her Lone Star state's varied traditions, whether looking to the kitchens of Texas's Mexican and German immigrants or to the cowboy culture of her own forebears. Best of all, her recipes aren't fussy—one of her best-selling cakes stirs together in a single saucepan. Add in a cupful of Texas attitude and her made-from-scratch-with-love philosophy, and you've got an irresistible taste of American baking. What's best at Rather Sweet? Rebecca's customers all have their favorites (and she is happy to cater to their cravings), but here's just a taste of the perennial best sellers: • Apple-Smoked Bacon and Cheddar Scones • Texas Big Hairs Lemon-Lime Tarts (the only big hair Rebecca has ever had!) • Fourth of July Fried Pies • Peach Queen Cake with Dulce de Leche Frosting • Turbo-Charged Brownies with Praline Topping • All-Sold-Out Chicken Pot Pies • Kolaches (pillowy yeasted buns with sweet or savory fillings) • PB&J Cookies With over 125 surefire tested recipes and 100 photographs that richly capture small-town life in the Hill Country, The Pastry Queen offers a Texas-size serving of the royal splendor of Rebecca's baked goods—courtesy of the rather sweet gal behind the case.
Author | : Michael C. Miller |
Publisher | : Arcadia Publishing |
Total Pages | : 208 |
Release | : 2019-04-15 |
Genre | : Cooking |
ISBN | : 1625853645 |
Get a taste of Texas culinary history with this quirky, diverse community cookbook from Austin’s nineteenth-century residents, plus photos and informative essays. Tacos and barbecue command appetites today, but early Austinites indulged in peppered mangoes, roast partridge, and cucumber catsup. Those are just a few of the fascinating historic recipes in this new edition of the first cookbook published in the city. Written by the Cumberland Presbyterian Church in 1891, Our Home Cookbook aimed to “cause frowns to dispel and dimple into ripples of laughter” with myriad “receipts” from the early Austin community. From dandy pudding to home remedies “worth knowing,” these are hearty helpings featuring local game and diverse heritage, including German, Czech and Mexican. With informative essays and a cookbook bibliography, city archivist Mike Miller and the Austin History Center present this curious collection that's sure to raise eyebrows, if not cravings.
Author | : David Alan |
Publisher | : Andrews Mcmeel+ORM |
Total Pages | : 212 |
Release | : 2013-06-11 |
Genre | : Cooking |
ISBN | : 1449446930 |
“Don’t let the Tipsy Texan’s clever nickname fool you: Here’s a man who seriously understands the art and the lore of the cocktail.” —Rebecca Rather, author of The Pastry Queen From the man at the forefront of Texas mixology, get recipes for Big & Boozy drinks for when hearty, spirit-forward cocktails are the order; Light, Bright, and Refreshing cocktails that will get you through those long, hot summers; and Sweet, Creamy, and Desserty cocktails that will satisfy the sweet tooth. A section on techniques reveals tricks of the trade, with each recipe accompanied by ingredient notes for anything that’s out of the ordinary or must be house-made. Recipes include the author's own creations as well as classics with local and regional twists, such as the Old Austin, a Texas update on the Old Fashioned sweetened with toasted pecan syrup. The Peach Tom Collins is a simple variation on the classic that tastes like Hill Country in a glass. The Harvest Punch showcases local rum, seasonal spices, and fresh pressed apple cider. A bowl of Absinthe Eggnog or a Golden Sleigh, an eggnog variation on the old Golden Cadillac, bring extra cheer to the holidays. Succulent red grapefruits—the crown jewels of Texas’s indigenous cocktail ingredients from the Rio Grande valley—figure prominently here. You’ll also meet the bartenders who ushered in the Texas cocktail revival; see the places where they ply their trade; and read about the distillers who’ve put Texas on the national craft distilling map—and all the wonderful cocktails that Texas bartenders (and bar patrons!) have devised in which to use these homegrown spirits. You’ll even join a tour of the gardens and farmers’ markets that give Texans an incredible year-round assortment of fruits and vegetables, ripe for the picking—and ripe for the drinking. “Thanks to his truly delicious book, we can all mix up our own tastes of David’s Texas—from Austin loquats to Hill Country peaches, blended with the state’s finest artisan liquors. Cheers!” —Jim Hightower, New York Times-bestselling author of Swim Against the Current Includes color photos
Author | : Robb Walsh |
Publisher | : Ten Speed Press |
Total Pages | : 306 |
Release | : 2012-03-06 |
Genre | : Cooking |
ISBN | : 076792150X |
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.
Author | : Lisa Fain |
Publisher | : Hachette+ORM |
Total Pages | : 471 |
Release | : 2011-05-03 |
Genre | : Cooking |
ISBN | : 1401303943 |
When Lisa Fain, a seventh-generation Texan, moved to New York City, she missed the big sky, the bluebonnets in spring, Friday night football, and her family's farm. But most of all, she missed the foods she'd grown up with. After a fruitless search for tastes of Texas in New York City, Fain took matters into her own hands. She headed into the kitchen to cook for her friends the Tex-Mex, the chili, and the country comfort dishes that reminded her of home. From cheese enchiladas drowning in chili gravy to chicken-fried steak served with cream gravy on the side, from warm bowls of chile con queso to big pots of fiery chili made without beans, Fain re-created the wonderful tastes of Texas she'd always enjoyed at potlucks, church suppers, and backyard barbecues back home. In 2006, Fain started the blog Homesick Texan to share Texan food with fellow expatriates, and the site immediately connected with readers worldwide, Texan and non-Texan alike. Now, in her long-awaited first cookbook, Fain brings the comfort of Texan home cooking to you. Like Texas itself, the recipes in this book are varied and diverse, all filled with Fain's signature twists. There's Salpicón, a cool shredded beef salad found along the sunny border in El Paso; Soft Cheese Tacos, a creamy plate unique to Dallas; and Houston-Style Green Salsa, an avocado and tomatillo salsa that is smooth, refreshing, and bright. There are also nibbles, such as Chipotle Pimento Cheese and Tomatillo Jalapeno Jam; sweet endings, such as Coconut Tres Leches Cake and Mexican Chocolate Chewies; and fresh takes on Texan classics, such as Coffee-Chipotle Oven Brisket, Ancho Cream Corn, and Guajillo-Chile Fish Tacos. With more than 125 recipes, The Homesick Texan offers a true taste of the Lone Star State. So pull up a chair-everyone's welcome at the Texas table!
Author | : Amy K. Brown |
Publisher | : The Countryman Press |
Total Pages | : 233 |
Release | : 2013-06-03 |
Genre | : Travel |
ISBN | : 1581577583 |
The free-spirited, unpretentious Texas Hill Country is a treasure. Central Texas is an unpretentious, free-spirited region filled with treasured taquerias, hallowed music venues, juicy BBQ, and revered natural wonders. A non-stop schedule of cultural festivals makes for year-round revelry. Explore San Antonio's pedestrian-friendly River Walk, legendary Alamo and historic Mission Trail. Austin's internationally recognized music scene keeps feet tapping and its parks, trails, and swimming holes offer endless recreation. Take a carefree road trip through the Hill Country, past vineyards and wildflowers, to towns brimming with gourmet restaurants and relaxing B&Bs.
Author | : Linda Bauer |
Publisher | : Taylor Trade Publishing |
Total Pages | : 293 |
Release | : 2003-09-25 |
Genre | : Cooking |
ISBN | : 1461635861 |
Tired of the boring chain restaurant scene? Recipes from Historic Texas will please your palate and nourish your mind. Enjoy a unique bit of Texas history by visiting a wide variety of restaurants located in unusual historic settings-a gritsmill, a Dr. Pepper bottling plant, a church, and a funeral home, to name a few. Two recipes from each establishment are offered to form a well balanced selection of Texas cuisine. A brief history of each of the 70 restaurants is included, followed by basic information such as hours of operation, location, and other important details. The recipes themselves are an eclectic mix of the simple and the exotic, from the Cowboy Omelet at Beaumont's The Pig Stand to the Jicama Salad at Dallas's famous Mansion on Turtle Creek. Two indexes, one to restaurants and the other to recipes, make the book equally useful as both a travel guide and a cook book.