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T E X A S   C O O K I N G


The Only Texas Cookbook The Only Texas Cookbook by Linda West Eckhardt
An exciting patchwook collection of authentic recipes as varied as the ethnic makeup of Texas. Bratwurst, chorizo, Texas turkey ring sausage, chile pequin doves, duck gumbo, chicken-fried rattlesnake, calf and turkey fries, baked beef head, prickly pear jelly, tex-czech pork chops, sourdough biscuits, buttermilk chess pie, mildly spiced road meat chili made with chuck and venison, rabbit chili (or substitute squirrel or coon), seven pepper chili, a beef-based chili that gets its fire from fresh and dried chiles. Linda Linda Eckhardt has created a down-to-earth compilation of Texas cooking, Texas culture and Texas characters.
Southwestern Vegetarian Southwestern Vegetarian
by Stephan Pyles
Stephan introduces us to a bold new take on two of the country's most popular culinary styles -- the regional specialties of the American Southwest and the natural splendor of vegetarian cooking. From Jalapeo-Cilantro Jelly or Red Chile Linguine with Pumpkin Seed Pesto to Southwestern Vegetable Paella or Smoked Tomato Pizza with Basil and Queso Fresco, Pico de Gallo, Wild Mushroom Risotto, Posole -- here spiced up with southern greens, chayote, dried cherries, and pecans.
New Tastes from Texas New Tastes from Texas by Stephan Pyles
Ever since the release of his best-selling New Texas Cuisine, cooks around the country have been hungry for more. The wait is over with New Tastes from Texas, a companion to Stephan's new public television series of the same name. This new collection of recipes takes readers on a culinary tour of the great state, from the Gulf Coast to the great wide west, from the bayou to the border.
The New Texas Cuisine The New Texas Cuisine by Stephan Pyles
The award-winning chef and co-owner of Routh Street Cafe in Dallas presents an eclectic collection of over 200 recipes that will dispel forever any misconceptions about the culinary range of his native state. He uses traditional ingredients and cooking styles to raise what is distinctly Texas cooking to a rare art form.
Texas Firehouse Cooks Texas Firehouse Cooks by Caryl McAdoo, Ron McAdoo
Who doesn't love a fireman? Ever wonder what these public servants do around the fire station all day when they're not fighting fires? Well, eating is one thing that consumes a good deal of their 24-hour work shifts. Consequently, when a firehouse acquires a great cook, even a sharp-tongued veteran wouldn't dream of making him mad. Texas Firehouse Cooks has a unique collection of recipes for some of the greatest grub to come out of a firehouse kitchen...or any kitchen, for that matter!
Texas Cowboy Cooking Texas Cowboy Cooking by Tom Perini
Tom "I'm not a chef." Perini doesn't spend a lot of time painting plates. He's too busy cooking up perfect steaks. Tom's Peppered Beef Tenderloin was ranked the #1 direct-mail gift in the country by the New York Times. As owner of the renowned Perini Ranch Steak House, Tom's also busy cooking up his solid Texas fare for James Beard, George W. Bush and Robert Duvall.
Texas Home Cooking Texas Home Cooking by Cheryl Alters Jamison, Bill Jamison
"Never eat anything bigger than your head" are nuggets of wisdom from the Jamisons. This undertaking by Cheryl and Bill Jamison offers more than 400 recipes from every region and subculture of their home state. A section on Texas classics includes recipes for "real" barbeque, lots of chili, Tex-Mex favorites, and chicken-fried steak and other cowboy fare. Head notes and sidebars are fun and folksy (maybe too much so at times).
Matt Martinez's Culinary Frontier: A Real Texas Cookbook Matt Martinez's Culinary Frontier: A Real Texas Cookbook by Matt Martinez
Matt Martinez has his grandfather to thank for his culinary success. A soldier in Pancho Villa's army, Delphino Martinez was captured by the Federales, but managed to escape across the Texas border, and eventually open, in 1925, Austin's first Tex-Mex restaurant, called El Original. The Martinez family has been in the restaurant business ever since.
A Cowboy in the Kitchen: Recipes From Reata and Texas West of the Pecos A Cowboy in the Kitchen: Recipes From Reata and Texas West of the Pecos by Grady Spears, Robb Walsh
At the historic Reata ranch in rural West Texas, hot new chef Grady Spears is cooking cowboy cuisine with an emphasis on the cuisine. Filled with fresh, strong flavors, fascinating ranch memorabilia, gorgeous full-color food photography, and truly marvelous, utterly real food, this is American cooking at its kick-off-your-boots-and-get-down-to-business greatest.
Best of the Best from Texas Best of the Best from Texas: Selected Recipes from Texas' Favorite Cookbooks by Gwen McKee (Editor), Barbara Moseley (Editor), Tupper England (Illustrator)
The Best of the Best From Texas is one of Quail Ridge Press' acclaimed Best of the Best State Cookbook Series continuing the tradition of Preserving America's Food Heritage. From Quail Ridge Press, publisher of fine cookbooks, the "Best of the Best" series is always the "best of the best."
Best of the Best from Texas Best of the Best from Texas II: Selected Recipes from Texas' Favorite Cookbooks by Gwen McKee (Editor), Barbara Moseley (Editor)
Volume II from Texas continues in the fine tradition of all of Quail Ridge's cookbooks.

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