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The Big Texas Cookbook: The Food That Defines the Lone Star State
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 �ber-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.
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 �ber-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.
270 pages, Kindle Edition
Published November 8, 2022
22 people are currently reading
104 people want to read
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Displaying 1 - 8 of 8 reviews
May 21, 2023
I haven’t tried any recipes yet, but this book is really well done. It made me so nostalgic for foods I grew up with, some of which I had even forgot about (fideo!). It includes a lot of history of various Texas foods and food traditions and many recipes come from some of the most renowned Texas chefs. I learned about many foods I didn’t really know the origin or history of-for example, I now know what I have always called kolache is actually klobasniky! It would make a great gift book for any Texan, especially those living away from home. Honestly, not a lot of things make me feel pride for being a Texan these days, but the food does-it’s diverse, distinct, and delicious. I sure miss it!
February 26, 2024
This cookbook contains a pretty good mix of classic dishes from my home state, like chicken fried steak and pecan pie and breakfast burritos, alongside more contemporary takes and immigrant-inspired fusion recipes, like brisket empanadas and smoked beef rib nigiri and boudin kolaches (a.k.a. klobasniky).
Full review at Lone Star on a Lark
Full review at Lone Star on a Lark
November 25, 2022
Texas Cookbook for Texans and Others
Thanks to Texas Monthly for publishing this cookbook. I enjoyed the stories and added some of the recipes to my to do list. I learned a lot about the background of some of my Texas favorites and I am inspired to seek out some of the restaurants mentioned here.
Thanks to Texas Monthly for publishing this cookbook. I enjoyed the stories and added some of the recipes to my to do list. I learned a lot about the background of some of my Texas favorites and I am inspired to seek out some of the restaurants mentioned here.
July 16, 2023
Try the brisket, smoked corn ribs, and the Lao beef skewers!
October 17, 2023
So delicious! Great cookbook for Texas foods! Saved a bunch of recipes to make for later.
December 25, 2023
Five Star recipes, 5 star histories of recipes & the Texans who brought them forth.
November 13, 2022
Expatriate
Having left Texas some 20 years ago to pursue other job opportunities, I have pined for it's originality in many ways but largely with food. Who would think that just 10 years ago, no one in Washington State knew what a breakfast taco was, let alone a Carne Guisada taco. Don't get me started on Fajitas. In the South Texas of the 80s and 90s, fajita was Beef, skirt steak specifically.
Out of necessity, and having learned well how to smoke all meats, I've had to satisfy my yearning for quality tex Mex by cooking at home. Here in NM burritos are king and in my small town there is no skirt steak to be found, although I couldn't afford it even if it was. All this to say... Great job, authentic recipes, a well written narrative, and truly enjoyable to read. I will come back to it over and over. Thank you.
Having left Texas some 20 years ago to pursue other job opportunities, I have pined for it's originality in many ways but largely with food. Who would think that just 10 years ago, no one in Washington State knew what a breakfast taco was, let alone a Carne Guisada taco. Don't get me started on Fajitas. In the South Texas of the 80s and 90s, fajita was Beef, skirt steak specifically.
Out of necessity, and having learned well how to smoke all meats, I've had to satisfy my yearning for quality tex Mex by cooking at home. Here in NM burritos are king and in my small town there is no skirt steak to be found, although I couldn't afford it even if it was. All this to say... Great job, authentic recipes, a well written narrative, and truly enjoyable to read. I will come back to it over and over. Thank you.
November 16, 2022
Refreshing Cookbook of Texan food classics
I cannot wait to dig in and all garlicky and floury making some of these no nonsense dishes; from gumbo to chilli, carnitas, tacos to good homemade biscuits and gravy. The stories I’m between some recipes are enlightening and entertaining.
I cannot wait to dig in and all garlicky and floury making some of these no nonsense dishes; from gumbo to chilli, carnitas, tacos to good homemade biscuits and gravy. The stories I’m between some recipes are enlightening and entertaining.
Displaying 1 - 8 of 8 reviews