By Caroline Stuart

ISBN-10: 9625935347

ISBN-13: 9789625935348

The nutrition of Texas showcases the easiest culinary developments and tastes from latest most well-liked cooks and restaurateurs, mixed with neighborhood cultural sizzle. Caroline Stuart, co-founder and vice chairman of the James Beard starting place, contains her personal unique recipes in addition to homestyle favorites. The foodstuff of Texas pulls jointly mouth-watering, colourful dishes from America's most sensible cooks, between them: Grady Spears (of Reata), Stephen Pyles (of famous person Canyon), Dean Fearing (of The Mansion on Turtle Creek), and Tim Keating (of DeVille Restaurant). those skills signify some of the best of Texas delicacies and they are all the following, to convey you the easiest in cooking from this piquant a part of the area. pattern such luxurious dishes as Outlaw Coleslaw, Smoked Brisket of red meat, and Chocolate Tortillas.

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Extra resources for The Food of Texas: Authentic Recipes from the Lone Star State

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In other words, this wild bunch is serving great food to appreciative Texans from one end of the state to the other. PART ONE: FOOD IN TEXAS Part Two: The Texas Kitchen Grills, smokers, or pits are essential items for the serious Texan chef T he equipment in a Texas kitchen does not differ much from that found in any kitchen. In addition to such household items as sharp knives and pots and pans, a heavy cast-iron skillet is perfect for baking corn bread and cooking crisp fried chicken. And while it is nice to have a deep fryer, a heavy saucepan will suffice.

It is usually sold in small bunches. Look for ones with bright green leaves. Store as you would parsley. CORN: A staple of Native Americans of the Southwest for centuries, corn is a versatile pantry item. The dried husks are softened with water and used to wrap tamales for a distinctive flavor. The corn kernels are eaten fresh off the cob, or used dried and ground into hominy, cornmeal, or made into masa harina, the dough flour used for making tortillas, tamales, corn bread, and grits. Huitlachoche is a fungus that attacks the growing ears of corn, causing the kernels to swell into a blue-grey mass.

To complete your "Q" tool kit, you will need a long-handled spatula, fork, and tongs; a basting brush for saucing meats; and skewers and wire baskets for holding food that might otherwise slip through the grill rack into the fire. A thermometer is invaluable for testing the temperature of large roasts and smoked foods. You'll be familiar with most of the ingredients found in the Texas pantry, some of which are described below. For assistance in locating retail sources for unique ingredients and products, please call 1-800-526-2778.

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The Food of Texas: Authentic Recipes from the Lone Star State by Caroline Stuart

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