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, by Robb Walsh
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Product details
File Size: 32919 KB
Print Length: 304 pages
Publisher: Ten Speed Press (March 6, 2012)
Publication Date: March 6, 2012
Sold by: Random House LLC
Language: English
ASIN: B00564GOH8
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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.
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
I have read, cooked, and salivated my way through Rob Walsh's books on Tex-Mex, BBQ, and Cowboy cooking. And I could hardly wait to get this, his newest book, in my hands. This time, Walsh covers the regional food from all over Texas. He divides Texas into regions: West Texas, East Texas, Central/ Hill Country, South Texas and Coastal Bend. Then he covers some of the best food to be found in each region. His recipes are spot-on, and the photographs are beautiful. Besides just recording authentic recipes though, Walsh tells the story of the foods of Texas. From the Tamale stands in San Antonio, to the arrival of the Cajuns and Germans. I had forgotten that pirate Jean Lafitte had his headquarters on Galveston Island. It is fascinating and gives the reader a much greater appreciation for the history of the food. Texas is huge, and the food so diverse, it really does take a lifetime of living and eating here to fully appreciate all it has to offer. Thankfully, unlike some authors of Texas cookbooks, Walsh has done just that.From the Coastal Bend, we have many seafood recipes including many for oysters, fish, crab, and shrimp. Texas has a huge coastline (367 miles), and the wonderful seafood from its shores is often neglected by other Texas cookbook authors. The Galveston Crab Cakes sound wonderful, and I know my husband will love Hattie's Shrimp and Grits with Tabasco Bacon Pan Sauce. Texas also has its own fair share of Cajuns living here, and there are recipes from them such as Grandma Gossen's Shrimp Stew.East Texas has typically southern food, such as cornbread, biscuits, and stewed chicken. A section on Juneteenth has wonderful soul food, like fried chicken, fried catfish, chicken and dumplings, and stewed okra. Not to mention Sweet Potato cobbler.South Texas brings us all the Tex-Mex delights that make me swoon, and are the reason I would never be able to live outside of Texas. We have Classic Chili Con Carne, Chile Con Queso, Cheese Enchiladas, and even the crock-pot chile con queso that I believe every Texas simply must eat during the Super Bowl. My husband will love the Stacked Enchiladas with Pork and Red Chile, as well as the Carne Guisada. If you have never had Charro Beans, you simply must, and here is a recipe for them that will be hard for anyone to pass up.The Hill Country traditionally had many settlers from Germany, and in this section we see this influence with the German Potato Salad and Red Cabbage. From the Czech settlers, we have Claudia Matchek's Poppy Seed Kolaches. We simply must stop for Kolaches on our way back from Houston to Austin, or there would be a family rebellion! And of course French recipes, since the French flew the first of the six flags that flew over Texas.From West Texas, we have traditional cowboy pleasing food, such as Chicken Fried Steak and King Ranch Casserole. And of course some fabulous BBQ recipes, as well as recipes for sauces and rubs such as Chipotle BBQ Sauce. There is a recipe for Pulled Pork, Beef Links, and Brisket. There is even a recipe for Brisket Breakfast Tacos, something my husband makes whenever we have leftover brisket.There are also Jalapeno Cheeseburgers, Onion Rings, and Cheese Fries. And even a dessert section that includes Texas favorites, such as Butter Pecan Ice Cream, Peach Cobbler, and German Chocolate Cake. And tucked into the back are even sections on Vietnamese-Texas dishes, and Indian (from India) Texas influenced recipes.If we ever HAD to move out of state, you can bet this will be the first book that I pack! I will enjoy reading it and cooking from it for years to come. The only thing `missing' is a large section on breakfast tacos... I do hope that Walsh will come out with a book devoted to this favorite south and central Texas breakfast food!
I bought this right after it came out. If you live in Texas, it's a must read. The culinary history is incredibly well researched and makes for a fascinating read. I've made several of the recipes and have not been disappointed with any of them. The charro beans are the best I've ever had. Mr. Walsh splits the state in regions. The personalized stories from and about chefs and restaurant owners, current and past, are a fun read.
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