The Big Texas Cookbook: The Food That Defines the …

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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.

From the Publisher

Queso

Brisket

Suzie’s Okra Salad

GREEN CHILE HOMINY

Serves 8

The James Beard Award–winning Perini Ranch Steakhouse, in tiny Buffalo Gap, is a destination restaurant serving up elevated Texas comfort food alongside loads of Texas hospitality. This is one of the restaurant’s simpler recipes, but it’s as decadent as it gets.

Preheat the oven to 325ºF.

In a large, deep skillet or Dutch oven, fry the bacon over medium heat until crisp, about 6 minutes. Remove the bacon from the pan and chop it. Pour off all but about 2 tablespoons of the fat. Add the onions to the remaining bacon fat in the pan and cook until transparent, about 4 minutes.

Add three-quarters of the bacon and three-quarters of the chiles to the onions, along with the hominy. Add the reserved hominy liquid and pickled jalapeño brine, stir to combine, and bring to a boil.

One handful at a time, stir in three-quarters of the cheese until melted.

Pour the hominy mixture into a 9 x 13-inch baking dish.

Combine the last quarter of the bacon, the chiles, and cheese, and sprinkle over the hominy.

Bake until the cheese on top is melted, about 15 minutes. Serve as a hearty side dish to a meaty main course.

Ingredients: 10 slices bacon 1 cup chopped white onion 2 (4-ounce) cans chopped green chiles, drained (about 1 cup) 4 (15-ounce) cans white hominy, drained, white ½ cup of the liquid reserved 1 tablespoon pickled jalapeño brine ½ pound cheddar cheese, grated

Publisher ‏ : ‎ Harper Wave
Publication date ‏ : ‎ November 8, 2022
Language ‏ : ‎ English
Print length ‏ : ‎ 272 pages
ISBN-10 ‏ : ‎ 0063068567
ISBN-13 ‏ : ‎ 978-0063068568
Item Weight ‏ : ‎ 2.31 pounds
Dimensions ‏ : ‎ 8 x 1.03 x 10 inches
Best Sellers Rank: #37,861 in Books (See Top 100 in Books) #17 in Southwestern U.S. Cooking, Food & Wine #31 in Mexican Cooking, Food & Wine #67 in Southern U.S. Cooking, Food & Wine
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