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One taste of Texas cuisine will have everyone craving more, whether they're native Texans or not! Veteran chef and culinary instructor Terry Thompson-Anderson presents a lively, information-rich exploration of the Lone Star State's diverse culinary landscape. This timeless cookbook is filled with tantalizing recipes, historical insights, and a thorough examination of the state's multifaceted population. With dishes like Texas Chicken-Fried Rib-Eye with Tabasco Cream Gravy and baked Oysters on the Half-Shell with Cilantro-Chili Sauce, Thompson-Anderson's spirited recipes are sure to impress. As the Executive Chef of Maner Lake Lodge, she shares her expertise, offering a range of mouthwatering specialties. Chapters cover everything from appetizers to desserts, showcasing the indomitable Texas spirit. The book also highlights the state's burgeoning wine industry, pairing local wines with her recipes. With options for every palate, from upscale dishes like Roast Beef Tenderloin to comforting favorites like Texas Toast, the cookbook celebrates the rich flavors of Texas. It features unique specialties like Slow-Smoked Quail and Gulf Coast seafood, while also catering to urban tastes with creative pizzas and elegant entrees. Ultimately, this cookbook captures the essence of Texas cuisine—melding traditional and modern influences with undeniable Texan flair!
Achat du livre
Texas on the Plate, Terry Thompson-Anderson, Ralph Smith, Bob Parvin
- Langue
- Année de publication
- 2002
- Reliure
- (rigide),
- État du livre
- Très bon
- Prix
- 11,89 €
Modes de paiement
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- Titre
- Texas on the Plate
- Langue
- Anglais
- Auteurs
- Terry Thompson-Anderson, Ralph Smith, Bob Parvin
- Éditeur
- Shearer Publishing
- Publié
- 2002
- Format
- rigide
- Pages
- 304
- ISBN10
- 0940672723
- ISBN13
- 9780940672727
- Séries
- Mots clés
- Livres de cuisine, Nourriture
- Description
- One taste of Texas cuisine will have everyone craving more, whether they're native Texans or not! Veteran chef and culinary instructor Terry Thompson-Anderson presents a lively, information-rich exploration of the Lone Star State's diverse culinary landscape. This timeless cookbook is filled with tantalizing recipes, historical insights, and a thorough examination of the state's multifaceted population. With dishes like Texas Chicken-Fried Rib-Eye with Tabasco Cream Gravy and baked Oysters on the Half-Shell with Cilantro-Chili Sauce, Thompson-Anderson's spirited recipes are sure to impress. As the Executive Chef of Maner Lake Lodge, she shares her expertise, offering a range of mouthwatering specialties. Chapters cover everything from appetizers to desserts, showcasing the indomitable Texas spirit. The book also highlights the state's burgeoning wine industry, pairing local wines with her recipes. With options for every palate, from upscale dishes like Roast Beef Tenderloin to comforting favorites like Texas Toast, the cookbook celebrates the rich flavors of Texas. It features unique specialties like Slow-Smoked Quail and Gulf Coast seafood, while also catering to urban tastes with creative pizzas and elegant entrees. Ultimately, this cookbook captures the essence of Texas cuisine—melding traditional and modern influences with undeniable Texan flair!