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Texas Eats: The New Lone Star Heritage Cookbook, with More Than 200 Recipes by Robb Walsh

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Notes about this book

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Notes about Recipes in this book

  • Pope's tartar sauce

    • jp010038 on February 26, 2014

      This was OK but nothing particuarly special about it. It was some basic tartar sauce.

  • Fresh field peas

    • TrishaCP on January 08, 2017

      I didn't have okra on hand to thicken the broth, but we nonetheless loved this. I halved the recipe and used fresh crowder peas that had been frozen, so the peas took a bit longer to cook to soft, but not much longer (maybe 10 minutes).

  • Green rice

    • TrishaCP on May 09, 2017

      This made a tasty side to enchiladas. Most of the flavor here comes from the dried herbs- hardly any cilantro is used at all, so it is a good side for when you are pantry diving.

  • Red chile sauce

    • Aggie92 on February 02, 2017

      Easy and tasty substitute for canned enchilada sauce. Used mild New Mexico chile powder and canned crushed tomatoes. Otherwise followed recipe as stated.

  • Bock-brined BBQ chicken

    • Aggie92 on February 21, 2017

      Only used the brine part of this recipe. I doubled the amount of beer and it was still pretty bland. There are better beer brine recipes out there.

  • Rebecca Rather's ancho brownies

    • TrishaCP on January 08, 2017

      This recipe has a rather daunting amount of chocolate, eggs, and butter. So it obviously tastes delicious! The ancho is the perfect amount to add some intrigue but it isn't spicy at all. We halved this and kept the baking time to 20 minutes. I swapped out half the semisweet chocolate for bittersweet, and used less sugar than called for, and I was happy with that decision. I also used pecans. Finally, I would also note that these are cakey, rather than fudgey, brownies.

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Reviews about this book

  • Serious Eats

    In his latest volume, Texas Eats, Walsh takes readers and cooks on a journey throughout the Lone Star state, hopping from region to region, sharing the state's diverse and truly fascinating foodways.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 160774113X
  • ISBN 13 9781607741138
  • Published Jan 01 2012
  • Format eBook
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

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.

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