Texas On The Table: People, Places,
and Recipes Celebrating the Flavors of the Lone Star State does exactly what the title suggests in every way possible.
Part of that is in the text by Terry Thompson-Anderson. Part of that is by way
of the gorgeous photography by Sandy Wilson. The combination works incredibly
well from start to finish.
A cookbook that easily doubles as a
coffee table book, this massive tome at more than 450 pages features a ton of
recipes to take you through every meal every day of the year. Every meal,
holiday or otherwise is covered as are snacks and appetizers of all types. The
pictures often paired with the detailed recipes tell the tale of the people and
the land. Like a lot of cookbook this one does not have anything on fat/salt
counts in the recipes or how to adjust any of the recipes based on dietary need.
But, if you are going to eat “Bison
Enchiladas with Green Chile Crema, Pickled Red Onion Slaw, and Serrano Pico De Gallo”
(pages 282-284) or nearly anything other delectable thing in this cookbook you
probably are not really worried about fat or salt intake. You can always finish
things up with “San Sabu Texas Pecan Pie” (437-438) or “Bananas Foster Cream Pie” (page 436-438).
A four page index as well as an
eight page recipe index brings this visually stunning book to a close.
Even if you don’t cook or intend to
use Texas
On The Table: People, Places, and Recipes Celebrating the Flavors of the Lone
Star State as a cookbook you will want this one for the photographs and
history contained within this excellent book. Published by the University of
Texas Press at $45 it pretty much works out to a buck a page. It is well worth
it.
Texas On The Table: People, Places, and Recipes Celebrating the Flavors of the Lone Star State
Terry Thompson-Anderson
Photography by Sandy Wilson
University of Texas Press
October 2014
Hardback
464 Pages
$45.00
Material was picked up to read and
review via the good folks of the Haggard Branch of the Plano Public Library
System.
Kevin R. Tipple ©2015
Posts
No comments:
Post a Comment