{"product_id":"9780767921503","title":"Texas Eats: The New Lone Star Heritage Cookbook, with More Than 200 Recipes","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eWalsh, Robb\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTen Speed Press\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e3\/6\/2012\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003ePaperback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cb\u003eWho says cooking is for homebodies?\u003c\/b\u003e 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 \u003cb\u003e\u003ci\u003eTexas Eats: The New Lone Star Heritage Cookbook\u003c\/i\u003e\u003c\/b\u003e, a colorful and deeply personal blend of history, anecdotes, and recipes from all over the Lone Star State.\u003cbr\u003e  \u003cbr\u003e In \u003cb\u003e\u003ci\u003eTexas Eats\u003c\/i\u003e\u003c\/b\u003e, 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. \u003cb\u003e\u003ci\u003eTexas Eats\u003c\/i\u003e \u003c\/b\u003eeven 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, \u003cb\u003e\u003ci\u003eTexas Eats\u003c\/i\u003e \u003c\/b\u003ebrings the richness of Texas food history vibrantly to life \u003cb\u003e\u003ci\u003eand\u003c\/i\u003e \u003c\/b\u003eserves up a hearty helping of real Texas flavor.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":43406985265407,"sku":"9780767921503","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9780767921503_s600x595.jpg?v=1775591245","url":"https:\/\/massivebookshop.com\/products\/9780767921503","provider":"MASSIVE BOOKSHOP","version":"1.0","type":"link"}