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

Texas Eats:The New Lone Star Heritage Cookbook with More than 200 RecipesBy Robb WalshPhotography by Laurie SmithA review by Marty Martindale, Editor, FoodsiteMagazine.comThis is a good cookbook to keep for a long time. Robb Walsh knows his Texas and its regional pockets of who's cooking what. And, along with recipes, is his generous, personal recollections with a bit of colorful storytelling. Walsh is a three-time James Beard award winner, author of five earlier Texas cookbooks, a former Houston Express restaurant reviewer and restaurant owner in Houston.The book begins with "Tartar Sauce and Hurricane," a look at Texas' Coastal Bend, then he weaves his way across-state with stops like "Boardinghouse Fare," "Juneteenth," "Chicken-Fried Steak in Paradise," "Shade Tree Barbecue," "The Green Chile Line," and on and on through "Banh Mi on the Bayou," to the end of the line at "Indian Cowboys."Here's some of the recipes we found:SAGE BREAKFAST SAUSAGECalls for pork loin, bacon, brown sugar, fresh sage, rosemary, paprika, jalapeno chili and cayenne.BUTTERMILK MACARONI AND CHEESE WITH HOMEGROWN TOMATOESButter, macaroni, buttermilk, half-and-half, dry mustard, Cheddar cheese, jack cheese, bread crumbs and sliced tomatoGRAMMY'S CREAMY COLESLAWSlightly cooked eggs, vinegar, sugar, mayonnaise, dry mustard and cabbageCOUNTRTY MEAT LOAFSausage, ground sirloin, onion, bread crumbs, eggs, cream, garlic, thyme, chili powder, jalapeno chili and baconMAMA SUGAR'S MARGARITA RIBSRibs, tequila, Mr. and Mrs. T's Margarita Mix and BBQ RubPICKLED WATERMELON RINDWater, rind pieces, white vinegar, sugar, cinnamon sticks, mustard seeds, clove and allspice berriesGREEN RICEButter, onion, garlic, rice, bay leaves, Mexican oregano, cilantro and waterPECAN PARLINESBrown sugar, white sugar, corn syrup, butter, water and pecansSAUERKRAUT GRAVYFat, onions, sauerkraut, broth, oil, flour and mashed potatoesFRANKLIN'S ESPRESSO BBQ SAUCEKetchup, water, cider vinegar, white vinegar, brewed espresso, Worcestershire sauce and chili powerREBECCA RATHER'S ANCHO BROWNIESSemisweet chocolate, butter, eggs, sugar, flour, ancho chili powder, chocolate chips, pine nuts or pecans and vanilla ice creamNOAH BARTOS' BUTTERMILK PIEButter, sugar, flour, eggs, buttermilk, vanilla and nutmeg in a pie shellFAUX PHOFilet mignon, gingerroot, shallot, soy sauce, star anise, cardamom, cinnamon, broth, jalapeno chili, fish sauce, rice noodles, fresh herbs, green onions, fresh limes and Sriracha sauceMINT CHUTNEYYellow onions, mint leaves, Serrano chili, lime juice and cayenne pepper

If you are at all interested in cooking, or learning about, the amazing range of culinary diversity and history of Texas food for yourself, this is the book to get. Texas is a food crossroads, and Walsh has walked all the paths, however narrow or nearly lost to time.Every recipe I've made so far has not only worked, but been among the best, if not the best, I've tried. Moreover, the book is full of helpful tips on various dishes that will steer the cook in the right direction upon making something for the first time.Not only do you get fine recipes, but the book is an historical tour through the food of Texas, from Gulf Coast seafood, to TexMex, to cowboy cooking, to the cuisines of the peoples who have moved to Texas, both recently and in the past. Walsh is an excellent writer, and is endlessly curious about Texas foodways. He brings all his expertise to this book. No place is like Texas in terms of food, and no book covers it better.I have many cookbooks on Texas and the Southwest. This is my favorite. A joy to read, and full of education, fun, and great food.

Great recipes just need a chef lol

I first heard of Robb Walsh because I read in the history portion of "El Real" in HOuston, TX that Robb and Bryan both made the menu together. I am a personal fan of Bryan so when I found that out I started googling recipes by Robb in hopes to find the recipe for El Real's cheese enchiladas. Yes!!! I got it! They were awesome. From then on I bought his mexican cook book. I was telling my other foodie friend about it because every section has a story. I am not a history buff and usually don't care but I guess when it comes to food I am interested. There are recipes from several popular restaurants in all his cook books. The next week, me nad my friend met at El Real and she surprised me with this Texas Eats cook book. I love it!!! I have only had it a couple of weeks so I have only made one thing but I still just love the set up. The only reason I am giving this a four is because I wish there were more pictures. Some of hte stuff sounds awesome but I can't picture it so therefore I don't know if I would be doing it right. Other than that, I love it!!!I wish there was a restaurant geared around this cookbook. Somewhere where you could get mexican, burgers, steaks, asian sandwiches, Pho, or Oysters Rockefeller.

I like the book as it brought back a number of memories from my youth.

I moved to the Midwest six years ago, and needed a good cookbook to re-create the Texas food I loved. This has fit the bill quite nicely. When I’m asked to contribute something for a pitch-in dinner, I’m asked to bring something from Texas!

This cookbook is so much fun to read as it is filled with the history of various regions in Texas and how the migration of various ethnic groups to Texas back in the day influenced the cuisine then and now. There are so many great recipes which I have already tried and a few of them I have made more than once as they were delicious. My son-in-law is from Texas and loves to cook so I purchased another copy and gifted it to him this past Christmas.

This is a wonderful cookbook, not just for recipes but for the information and history of some of our favorite foods. I'm making the breakfast sausage tomorrow morning. Buy this book so you can cook like a Texan.Also included are fantastic recipes that are based on some of Texas' many immigrants' recipes done with a Texas twist, thus rendering ethnic dishes more perfect.

Great recipe book ! It's got great history lessons too

I'm a Texan living abroad. I purchased this book so I could re-create some of the flavours I seriously miss not having any good Texan or Mexican restaurants near me. I'm not disappointed. I like the arrangement of the book, in regions, as it seems an accurate way to categorise Texas food. We've only made one recipe thus far, the Tex-Mex enchilada sauce, and it was spot-on. The recipes look simple and straightforward. I appreciate all the research the author conducted to write this book, which is much more than a recipe book - it's also a bit of a history book and travel log. If you like to read background about recipes, this book is for you.

Whilst personally many of the recipes didn't set my world on fire, the book is nonetheless an interesting description of the development of Texan food in different parts of Texas.