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.
