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

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Notes about Recipes in this book

  • 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.

  • 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.

  • 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.

  • Old-fashioned biscuit-style peach cobbler

    • KissTheCook on September 05, 2020

      p. 248 - very good. We ate for five days, no complaints. Serve individual leftover portions room temp. topped with 2-3 T. cream.

  • Boardinghouse biscuits

    • KissTheCook on September 13, 2020

      Used all 3 C. flour in dough since needed biscuits for Peach Cobbler topping p. 248. Fine. If making alone, I might try his "roll in flour" method. Recommend increasing salt to 3/4 or 1 tsp.

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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 1299076203
  • ISBN 13 9781299076204
  • Published Jan 01 2012
  • Format eBook
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

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--for seven years, he drove the length and breadth of the state looking for the best in barbecue, burgers, kolaches, and tacos; while scouring museums, libraries, and public archives unearthing 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.

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