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Joachim, a culinary man's man and dedicated tailgater, brings his know-how to the stadium with more than 90 creative, mouthwatering recipes. Studded with checklists, trivia, parking lot etiquette, menus, and sources, this go-to guide is ideal for any informal outdoor (or even indoor) gathering.
Get a taste of Texas culinary history with this quirky, diverse community cookbook from Austin’s nineteenth-century residents, plus photos and informative essays. Tacos and barbecue command appetites today, but early Austinites indulged in peppered mangoes, roast partridge, and cucumber catsup. Those are just a few of the fascinating historic recipes in this new edition of the first cookbook published in the city. Written by the Cumberland Presbyterian Church in 1891, Our Home Cookbook aimed to “cause frowns to dispel and dimple into ripples of laughter” with myriad “receipts” from the early Austin community. From dandy pudding to home remedies “worth knowing,” these are hearty helpings featuring local game and diverse heritage, including German, Czech and Mexican. With informative essays and a cookbook bibliography, city archivist Mike Miller and the Austin History Center present this curious collection that's sure to raise eyebrows, if not cravings.
Every September during harvest season, the Cakebread family invites five up-and-coming chefs and a host of local farmers to their winery for a weekend of tasting, talking, cooking, and sharing. A whirlwind short course in winemaking, viticulture, and artisan food production, the American Harvest Workshop heats up as the sun goes down. Each evening, the chefs come together to plan and execute two multicourse dinners using a market basket of ingredients from the Cakebreads’ favorite purveyors. In The Cakebread Cellars American Harvest Cookbook, Jack, Dolores, and culinary director Brian Streeter present 100 recipes and wine pairings developed by workshop chefs and the winery in honor of the twenty-fifth anniversary of this groundbreaking annual event. These spectacular dishes—from appetizers to entrees and desserts—are adapted for home cooking in this delicious exploration of Napa Valley’s food and wine culture. Many of the world’s leading chefs have attended the workshop and their recipes are here, including Gary Danko’s Mediterranean Summer Vegetable Gratin, Nancy Oakes’s Warm Chopped Liver Crostini with White Truffle Oil, Hubert Keller’s Provençal Garlic and Saffron Soup, and Alan Wong’s Pan-Seared Sturgeon with Thai Red Curry. For dessert, just try to choose between Charlie Trotter’s Chocolate-Praline Bread Pudding with Cinnamon Cream and Marcel Desaulnier’s Caramel-Banana–Chocolate Chip Ice Cream. Guidelines for wine and food pairing are presented along with profiles of the winery’s finest purveyors, from Cowgirl Creamery and Hog Island Oyster Company to Liberty Ducks, Broken Arrow Ranch, and Fatted Calf. This unique collection celebrates a quarter century of workshops—and the chefs, winemakers, and farmers who come together each year to cook, eat, and drink from the bounty of Napa’s vibrant wine country.
Includes recipes for all-American breakfasts, lunches, dinners, snacks, and desserts
The authoritative cookbook on Tabasco sauce from previous McIlhenny Company CEO Paul McIlhenny, featuring 80 recipes with your favorite pepper sauce in a newly revised edition. Whether you ask for it by name at restaurants or are one of the legions of people who travel with your own bottle, you know there's no substitute for giving eggs, oysters, and Bloody Marys a kick. But Tabasco Pepper Sauce is a versatile ingredient for other foods, too. This revised and updated edition of The Tabasco Cookbook includes 20 new recipes for enjoying southern-style classics and American down-home favorites. From perfect fried chicken to a pan of peppery gingerbread, here are 80 recipes to test your fiery food limits—each recipe is rated from "gives flavors a lift" to "not for the meek" according to its piquancy level—and keep you coming back for more. Filled with vignettes describing the venerable history of the pepper sauce and the family-run company behind it, along with a foreword by renowned New Orleans chef John Besh and beautiful color photographs of the food and Avery Island, Tabasco Pepper Sauce’s birthplace, The Tabasco Cookbook will spice up any cook’s repertoire from breakfast to dessert.
Americans want to put the pleasure back into food and Pat Baird will show you how to make the Food Guide Pyramid work for you.
A proudly Texan cookbook with 125 recipes that blend sophisticated techniques and ingredients with hearty, down-home ranch cooking, from a chef with five successful restaurants. A descendent of cattle ranchers, chef Lou Lambert has created a cookbook that taps into deep Texan pride with cuisine that is neither chuck-wagon chow nor French bistro fare. He melds real West Texas flair with the contemporary fine food that he learned to cook in culinary school, creating big flavor dishes such as Beef Tenderloin with Blue Crab and Bearnaise and Coriander-Roasted Leg of Lamb with Border Chimichurri. If you’re serving up a down-home feast fit for a cattle rancher’s table, try the Achiote-Seared Chickpeas, Spicy Oak-Smoked Chorizo, Wood-Roasted Chicken with Mexican Chocolate Chile Rub, Crispy Wild Boar Ribs with Fresh Plum Barbecue Sauce, or Fried Green Tomatoes with Crab Rémoulade. If urban bistro classics are more your style, you won’t want to miss the Brandied Chicken Liver Terrine with Caramelized Onions, Foie Gras Mousseline, Panfried Pork Cutlet with Parsley-Caper Butter Sauce, and Roasted Beet Salad with Shaved Fennel and Candied Shallot Vinaigrette. The Big Ranch, Big City Cookbook is a lot like the great state of Texas itself—if you don’t already call it home, you’ll want to return again and again.
Gift in memory of James David Mitchell.
The definitive book on Texas cooking-which has been influenced by cuisines around the world, including Eastern Europe and Mexico-by distinguished food writers Cheryl and Bill Jamison, who traveled for two years around the state talking with home cooks, chefs, barbecue experts, fishermen, and farmers. Chapters include "Real Pit-Smoked Bar-B-Q," "Tamed Game," "Farm-Fresh Vegetables," "Eye-Popping, Heart-Thumping Breakfasts," "Football Food," and "Y'All-Come-Back Desserts."
As the magazine of the Texas Exes, The Alcalde has united alumni and friends of The University of Texas at Austin for nearly 100 years. The Alcalde serves as an intellectual crossroads where UT's luminaries - artists, engineers, executives, musicians, attorneys, journalists, lawmakers, and professors among them - meet bimonthly to exchange ideas. Its pages also offer a place for Texas Exes to swap stories and share memories of Austin and their alma mater. The magazine's unique name is Spanish for "mayor" or "chief magistrate"; the nickname of the governor who signed UT into existence was "The Old Alcalde."