The editors of Texas Monthly celebrate the ever-evolving culinary
landscape of the Lone Star State in this stunning cookbook, featuring
more than 100 recipes, gorgeous color photos, and insightful essays.
When it comes to food, Texas may be best known for its beloved barbecue
and tacos. But at more than 29 million people, the state is one of the
most culturally diverse in America--and so is its culinary scene. From
the kolaches introduced by Czechs settlers to the Hill Country in the
1800s to the Viet-Cajun crawfish that Vietnamese immigrants blessed
Houston with in the early 2000s, the tastes on offer here are as vast
and varied as the 268,596 square miles of earth they spring from.
In The Big Texas Cookbook, the editors of the award-winning magazine
Texas Monthly have gathered an expansive collection of recipes that
reflects the state's food traditions, eclectically grouped by how Texans
like to start and end the day (Rise and Shine, There Stands the Glass),
how they revere their native-born ingredients (Made in Texas), and how
they love the people, places, and rituals that surround their favorite
meals (On Holiday, Home Plates). Getting their very own chapters--no
surprise--are the behemoths mentioned above, barbecue and Tex-Mex (Smoke
Signals, Con Todo). With recipes for über-regional specialties like
venison parisa, home cooking favorites like King Ranch casserole, and
contemporary riffs like a remarkable Lao beef chili, The Big Texas
Cookbook pays homage to the cooks who long ago shaped the state's food
culture and the ones who are building on those traditions in surprising
and delightful ways.
Packed with atmospheric photos, illustrations, and essays, The Big
Texas Cookbook is a vivid culinary portrait of the land, its people,
and its past, present, and future.
