Book Description
Texas cowboys are the stuff of legend — immortalized in ruggedly picturesque images from Madison Avenue to Hollywood. Cowboy cooking has the same romanticized mythology, with the same oversimplified reputation (think campfire coffee, cowboy steaks, and ranch dressing). In reality, the food of the Texas cattle raisers came from a wide variety of ethnicities and spans four centuries.
Robb Walsh digs deep into the culinary culture of the Texas cowpunchers, beginning with the Mexican vaqueros and their chile-based cuisine. Walsh gives overdue credit to the largely unsung black cowboys (one in four cowboys was black, and many of those were cooks). Cowgirls also played a role, and there is even a chapter on Urban Cowboys and an interview with the owner of Gilley’s, setting for the John Travolta--Debra Winger film.
Here are a mouthwatering variety of recipes that include campfire and chuckwagon favorites as well as the sophisticated creations of the New Cowboy Cuisine:
• Meats and poultry: sirloin guisada, cinnamon chicken, coffee-rubbed tenderloin
• Stews and one-pot meals: chili, gumbo, fideo con carne
• Sides: scalloped potatoes, onion rings, pole beans, field peas
• Desserts and breads: peach cobbler, sourdough biscuits, old-fashioned preserves
Through over a hundred evocative photos and a hundred recipes, historical sources, and the words of the cowboys (and cowgirls) themselves, the food lore of the Lone Star cowboy is brought vividly to life.
Customer Reviews:
A cookbook for your collection.......2007-07-07
This is the third cookbook by Robb Walsh and he's on a roll. Loved this book. The recipes are really good and the mix of history makes this a fun book to have.
Misses the expectation suggested by the title.......2007-05-29
Whilst the title is technically correct and there are a number of notable recipes, observations and ideas in the early chapters, as the book develops it is possible to form the idea the author began to stuggle a tad for relevant information. Included as possible padding are ' wanna be cowboys ' and actors key to the Texas cowboy myth of popular culture. The ' Duke 'gets a mention with no food hook, whilst missing is the Elvis fried sandwitch! Personally I had anticipated more about food, less about people who had no impact upon cooking of any style. But as stated, the title is technically correct and the subject matter reach defensible.
In fairness the author does point out that the generally accepted period of the true ' cowboy era ' was actually relatively short. Detailed observations as to how cattle / livestock herding practices evolved from earlier traditions of land use as practiced by the various peoples of all hues and evolved with the various population moves into the west by both relocation from within the Americas and immigration from overseas do shed a light into the ' Old West ' possibly not generally appreciated. Those influences upon the regional food is interesting and detailed.
cowboys know good food!!.......2007-05-18
this is a great cookbook;it has many informative articles and wonderful pictures. i highly recommend the dr. pepper marinade for tri tip to filet roasts.
The Texas Cowboy Cookbook: A History in Recipes and Photos.......2007-04-12
If you have any interest in the history of cowboys, chuck wagons, the state of Texas or just delicious range-life cooking, this is the book for you. This well-written and informative cookbook goes beyond the recipes and provides a detailed history of cowboys in Texas, and how each regional and ethnic group contributed to the category of cowboy cuisine. From sourdough biscuits to "son of a bitch," Walsh walks you through all aspects of preparation, and shows you how you can acclimate the recipes for the home kitchen. This beautifully designed book is also generously illustrated with historical photos and whimsical illustrations. And sprinkled throughout the text are oral histories on cooking from cowboys both old and new, placing the recipes in a delciious context. While the recipes are not fancy (this is, after all, cowboy cuisine, food originally designed to be eaten outdoors on the range), they are meticulous, authentic and tasty. And I challenge anyone to say instruction on how to cook a cow's head is mundane!
Amazon.com
Nancy Oakes and Pamela Mazzola opened the doors of Boulevard in San Francisco in 1993, and fans have been waiting ever since for just this cookbook. A bigger and better payoff for all that patience is hard to imagine. Boulevard glows on a table top like burnished gold, and suggestions of epic meals seep out from beneath its covers. "We cook because we love to feed people and also because we love the process of cooking," the authors explain in their opening statement. "We don't think for a minute we've invented a new cuisine or discovered a new approach to cooking--only a never-ending quest for what's delicious."
The structure of the book is as classic as many of the underlying cooking techniques--Salads, Soups, and Starters give way to chapters on Fish, Poultry and Game, Meat, and Desserts. A central dish surrounded by its sides or segments renders several recipes per page, making this a book of careful perusal. Mediterranean Mussels with Panzanella and Arugula, for example, gives us recipes for panzanella, the Italian bread salad, for the mussels' poaching medium, a fennel confit, saffron sauce, and arugula salad. Among the soups you'll find White Corn, Roasted Ratatouille, Braised Chestnut, Provencal Fish, and Artichoke Soup as well as the dozen side recipes that help elevate each dish. Ingredients are carefully delineated, followed by chefs' notes, kitchen and shopping notes (how to buy the best scallops, for example), then the cooking method for each piece of the flavor puzzle. Some cooking experience is necessary. There are some challenging dishes between these pages. But new cooks should not shy away. Boulevards establishes a level of culinary rigor to which the best cooks can aspire.
If you can find the main ingredient, Glazed Veal Sweetbreads in Potato Crust with chanterelles and a red wine sauce is a standout appetizer. Pan Roasted Halibut Fillets and Cheeks takes full advantage of morel mushrooms and crisp spring vegetables. Don't miss the Buttermilk-brined Fried Little Chickens with cream biscuits, a trip South for Cornish game hens. Beef shortribs are elevated to new heights with "Steamship" Short Ribs Bourguignon. You might want to finish with Bittersweet Chocolate Cake with caramel corn ice cream and caramel sauce. In each and every case the main theme is flavor, the attack is simple, the effect totally satisfying and elegant.
Nancy Oakes and Pamela Mazzola have distilled between the covers of Boulevard their years of combined efforts in the commercial kitchen, translating for the home kitchen. Their friendship, good humor, and fierce determination to achieve the best flavors imaginable tumble out of these pages. --Schuyler Ingle
Book Description
Every once in a while a restaurant changes a city's dining scene forever. In San Francisco, that restaurant is Boulevard. In 1993 Nancy Oakes first breathed life into a glorious but forgotten beaux arts building —a survivor of the 1906 earthquake —with her gutsy and ebullient cooking. Just a decade later, the Audiffred Building overlooks a bustling Ferry Plaza, and it 's impossible to imagine a San Francisco without its Boulevard. Bathed in the glow of the restaurant's hand-blown lights, with stunning views of the waterfront, dining at Boulevard always feels special. Oakes and long-time collaborator and chef de cuisine, Pamela Mazzola, have seduced locals and visitors alike with their artful yet accessible French-influenced regional American cooking. In BOULEVARD, Oakes and Mazzola present 75 recipes, each anchored by a favorite main and accessorized with an exuberant collection of irresistible sides, all eminently cookable at home. Consider, for example, Pan-Roasted Wild King Salmon in Cider Sauce with Potato-Bacon-Watercress Cake and Shaved Apple and Fennel Salad; Buttermilk-Brined Fried Little Chickens with Cream Biscuits; and Veal Chops with Porcini and Asiago Cheese Stuffing with Roasted Fingerling Potatoes, Tomatoes, Pancetta, and Arugula. With every recipe prefaced by the chefs' wise and unapologetically opinionated cooking notes, BOULEVARD answers the long-running demand for a dialogue with the creative team behind the restaurant 's enduring popularity.
Customer Reviews:
Wonderful: A cook's cookbook!.......2007-01-19
Wonderful tips, perspective and techniques. Definitely not for the beginner or a "semi-homemade" type of chef. Besides being an inspirational cookbook, it is also very nice on the coffee table ... lots of fun to page through. Written in a very honest, personal style. I love the glossary and tips on where to buy certain products. The only downside is that it is a little expensive and would be great to have a few more recipes.
Nany Oakes is a Goddess!.......2006-06-14
It is sad for me to see so many "bad" reviews for this wonderful cookbook; I think Nancy Oakes and her crews have done a fabulous job in sharing her delicious recipes. Grand it I have just started cooking for less than a year, sometimes the recipes are challenging and overwhelming but with patient I was able to follow the recipes and cooked wonderful meals with it. The gig for me has been grazing the farmer markets and seafood stores every Saturday for the ingredients to cook from this book for my family, so far I have done more than ten of her recipes, and let me tell you, they are all fabulous. Cheers to Nancy for sharing!
Not Suitable for Home Use.......2006-06-13
I'll be brief: this lavishly-designed book is eye-candy, straight up. It is the quintessence of that lamentable recent breed of art-house "cook"books that are far better on the coffee table than on the kitchen counter. One overwrought, decorative, fussy recipe follows another in a titilating but ultimately boring succession of vanity shots. Basically, this book and its ilk are an extension of the interior decorating market: if you print it, they will come. Any experienced cook can glance through this book and instantly dismiss its recipes as outrageously unsuited to the domestic kitchen. Very silly indeed. But nice pix!!!
NOT A KEEPER.......2006-04-21
This is a beautiful book for the coffee table but forget the kitchen unless you have a brigade of chefs. Most of the ingredients are special purchase not something you would have in your pantry. A cup of blood anyone?? And what the hell is "paradise" as in "a few grains of paradise". I can't even find that one in my dictionary of foods and cooking terms. I am an excellent cook with more than 40 years of cooking experience Thomas Kellers "The French Laundry" was workable, albeit complicated. A cup of blood anyone, I think I have 1 left after paying more than $35.00 plus $8.00 shipping for this book. (not from Amazon) Amazon I have learned my lesson I will write 500 times I will not buy books from any source other than Amazon and I will not pay shipping on purchases over $25.00 Thank You!!! However I will keep this book and frame it as a reminder never to purchase thru over priced cook book clubs. Membership now canceled.
Toes a Fine Line.......2006-04-14
I love this restaurant very much. The food is solidly fantastic, if not very adventurous. I eat here because I want to eat fantastic quality food, beautifully and carefully prepared and I want to do it in a warmly lit, unpretentious (and untrendy) space.
The restaurant itself translates almost exactly into the cookbook. Beautifully prepared, if a little unadventurous. Intensive, if unexciting.
That makes it a difficult book to review. I own it and I am very glad that I do. I love the food, I think Nancy Oakes does a beautiful job.
I'm a quite competent cook, I live in San Francisco, and I think, for someone of my level, this isn't the kind of cookbook you really -need- but it's the kind I definitely enjoy just -reading-.
I think most very competent cooks will find it a bit boring and most less skilled cooks will find it daunting. It's best suited for people, like me, who enjoy paging through stacks of cookbooks for visual and other sensory inspiration. And for that...it's perfectly suited.
Book Description
More than 100 recipes introduce the foods and cooking of Laura Ingalls Wilder’s pioneer childhood, chronicled in her classic Little House books.
Notable Children’s Books of 1979 (ALA)
Best Books of 1979 (SLJ)
Notable 1979 Children's Trade Books in Social Studies (NCSS/CBC)
Children's Books of 1979 (Library of Congress)
1980 Western Heritage Award
Customer Reviews:
Great for a Little House fan.......2007-09-20
As a big fan of the Little House books I was really excited to get this cook book. It is full of great info and is good for learning about how they cooked (and what they cooked) in the past. I wouldn't plan on using it as a day to day cook book, but for something fun or to understand the Little House books better, it's a great buy.
The Little House Cookbook.......2007-08-11
Fantastic! I am a docent at an 1800's prairie settlement and I use some of the recipes in the summer kitchen. The lemonade was recently a big hit!
Lot's of fun.......2007-01-11
This book is a lot of fun for the people who love food, the little house on the prairie, and the readings of Laura Ingalls Wilder.
With this it also has the extra of being a cook book with some great finger licking old fashion food.
The Little House Cookbook.......2006-11-04
Interesting and informative as to how people in Laura Ingalls time ate. The struggles of providing in those times involved far more than just running to the corner market. Nothing was wasted, everything had a use and the whole family became involved with the work. To eat in those days was work intensive. The book opens up a new appreciation for what we have now.
I love LH books but..........2005-11-08
I love LH books and read them before there was a TV show- I remember how at age 10 I enjoyed reading about Laura and Mary in the Big woods and how facinating it was to read about playing in the attic among all the food and goods the family had in storage. Laura Ingalls Wilder was so decriptive about the foods and acitivities of her childhood that it made you hungry for what they were about to eat and you felt a part of what was going on.
I am an avid reader and a history major and found the "Frontier Foods" book boring.
I was looking forward to using the kitchen to help get my children interested in history.I was disappointed with this book - Since it is called a cook book I was expecting a more recipes, of foods from the past. What I received was a book about a settler's life but much less interesting than the LH books. Also, the book has a good number of Garth Williams wonderful illustrations but it could have used more,since it is supposed to be a cook book for children.
Average customer rating:
- The recipes from the Betsy-Tacy books
- A trusted friend in the kitchen
- SAVE A CORNER PIECE WITH FROSTING, PLEASE !
- A Family Heirloom
- Nana to Mom to Daughter to Daughter and now to Grands.
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1896 Boston Cooking-School Cookbook
Fannie Merritt Farmer
Manufacturer: Gramercy
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Similar Items:
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The Fannie Farmer Cookbook: Anniversary
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The First American Cookbook: A Facsimile of "American Cookery," 1796
-
Fannie Farmer Baking Book
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Joy of Cooking 1931 Facsimile Edition: A Facsimile of the First Edition 1931
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Early American Cookery: "The Good Housekeeper," 1841
ASIN: 0517186780
Release Date: 1997-09-16 |
Book Description
This is a facsimile edition of the original Fannie Farmer Cookbook—a perennial bestseller first published in 1896. A pioneering work in the culinary field, it was the first cookbook to provide level measurements and easy-to-follow directions.
Customer Reviews:
The recipes from the Betsy-Tacy books.......2006-11-15
My favorite Maud Hart Lovelace book is Betsy's Wedding and I was very happy to find a recipe for Lady Baltimore Cake. I don't think that I will be making any of these recipes and I am not sure it was worth ten dollars but it's nice to know that pre-gadgetry, cakes were being churned out; that eases my baking anxiety.
A trusted friend in the kitchen.......2006-10-26
I clearly remember the day about 40 years ago when I talked my mother into buying a bottle of Final Touch fabric softener, a product she didn't even use, simply because it came with this free cookbook. I was 10 then, and dozens of cookbooks later, this is the one I turn to most often. The pages are brown and brittle, and began falling out years ago. I kept the book together with a rubber band, and now use a Ziploc bag. I want to make sure our family's favorite recipes are available to my 3 sons, so I'm buying this edition now. But I won't throw out my original copy with all its happy memories. Beyond all that nostalgia, the cookbook is phenomenal for all its practical, thorough explanations of food selection and cooking techniques. Outstanding value for the new or experienced cook/baker.
SAVE A CORNER PIECE WITH FROSTING, PLEASE !.......2004-10-16
Fannie Farmer was a favored ikon during my growing-up years in Ithaca. Later, I inherited her revered & well-worn cookbook, and after copying a few choice recipes such as my brother's favorite Snow Pudding, passed it on to an interested daughter.
Now there are other editions to choose from: Penguin published a mini version you might be able to locate on e-bay. It has the chocolate cake of my childhood that must have been concocted in Fannie Farmer's kitchen but I am still not sure if the directions in this 'mini' sampler match my mother's celebrated dessert. Of course, the great treat then was to lick the spoon - - nowadays that fun is spoiled by warnings that even a smidgen of raw egg will bring on an early death. Well! Whichever version of Fannie Farmer's cookbook you explore, you will have great fun reading how things were 'in the good old days'.
REVIEWER mcHAIKU urges you to read Deborah Hopkinson's amusing story "Fannie in the Kitchen" (isbn: 068981965x). These two books could be paired for a memorable shower OR holiday gift. Don't miss either one!
A Family Heirloom.......2004-06-28
I LOVE THIS COOKBOOK! My Grandmother owned this book and bought my mom a copy when she was married in 1937. When my grandmother died i got her copy. Now my daughter is 19 and moving away from home. I am buying myself a new copy as I am passing on my grandmothers original book to her. It provides all the basic down to earth information that a new cook needs and is not found in most modern day cookbooks.
Nana to Mom to Daughter to Daughter and now to Grands........1999-11-16
My original copy of Fanny Farmer's Cookbook has no cover, pages behave as falling leaves unless handled with care, but I would not give it up for a new one, never never. What would I do without my years of scribbled notes in the margins? The copies I am buying now are for two granddaughters who are college frosh this year. They will get Fanny, Miss Manners, New College dictionary, etc. to start their own home libraries. Every home need Fanny Farmer because it is basic, easy to read and understand and calls for ingredients readily available - if not on the home shelf then at any grocery. FYI, when the grandson goes off to college he will also get a copy of Fanny to take with him, along with his microwave and a covered frying pan.
Amazon.com
So, okay, Cindy Pawlcyn adds butter to her mashed potatoes before she adds the milk, which is all backwards according to those who have initiated intense experiments to resolve such issues. But so what? Her food (it's her name on the cover of the cookbook, even though any food coming out of a restaurant as popular and free-spirited as the original Fog City Diner in San Francisco is likely to be something of a group effort--kind of like the Manhattan Project) brightened palates back in 1985 when the diner opened, and it serves adventurous palates just as well today.
Remember when attaching "California" to food actually meant a thing or two? Fog City Diner Cookbook is something of a time capsule in that regard. You have seen similar-looking food on menus in your town. But that's now, and this book (and the food before it) came out back when it was news. What's interesting to note, however, is that Pawlcyn bases her dishes on sound culinary principles. She isn't throwing oddball ingredients together to grab attention or to appear to be clever, she's combining flavors and textures and cultural heritage to achieve specific effects, with new and powerful results. In other words, she shows restraint on the one hand, and knows what she's doing on the other.
For that first blush of that brash California "thang" with food, don't hesitate to hang your hat inside the Fog City Diner. The cookbook, that is. --Schuyler Ingle
Customer Reviews:
Good Diner Food Made Easy.......2006-04-13
I like to browse different types of cookbooks, and to find recipes that I may not find anywhere else. This cookbook did not disappoint. Even though I have not visited the Fog City Diner, I have been to many diners in my day. I was surprised at the large variety of recipes available, and the eclectic ingredients included in the book.
Some of my favorite recipes include: Split Pea and Apple-Smoked Bacon Soup, Mushroom Toast, Cheesesteak Sandwich, Cobb Sandwich, Chicken Curry Pot Pie, Apple Dumplings, Vanilla Caramel Custard, Hot Toddy, and Seasoned Nuts.
Enjoy!
secrets revealed about diner food.......2005-04-11
for many years i was wondering what that german deli down the block from me, was putting in its' tuna salad that gave it a unique wonderful taste. i could never figure it out and was addicted to the tuna salad so was spending a good chunk of my food allowance on it.
tuna is a food that if you can get it to taste great you have a very cheap meal that is good value. tuna as a whole i don't care for except for this german deli tuna.
well i relate this story because the secret ingrediant that i could never figure out is in this book.
for this alone the book was worth the money spent on it.
Okay.......2002-11-04
That's about it. Lots of recipes the average person just would not use.
The recipes work and are fun - a cookbook you will USE.......2000-06-03
Sad to say, I have never been to the Fog City Diner, so I cannot compare my outcomes with the originals. But, the book is great! Enough detail so that even I can get it right, and where necessary (i.e. pie crust) the measurements are PERFECT. The ceviche recipe is an especially excellent one (orange+lemon+lime juice marinade - who knew?). Hearty comfort food with a lot of spirit and panache.
Book Description
Over the coming years we will need to move from a global culture addicted to cheap, abundant petroleum to a culture of compelled conservation, whether through government directive or market forces.
The Post-Petroleum Survival Guide and Cookbook provides useful practical advice for preparing your family and community to make the transition.
Â
This book takes a positive, upbeat, and optimistic view of "the Great Change," promoting the idea that it can be an opportunity to redeem our essential interconnectedness with nature and with each other. The many rifts that have grown up since oil became the world's prime commodity can be mended: between cities and their food sources; the design of the suburban-built environment and its car-oriented sprawl; runaway greenhouse warming, and the clearing of forests and toxification of rivers, oceans, and land. Topics covered include:
Â
• Rebuilding civilization
• Changing your needs
• Water and waste disposal
• Energy and transportation
• Equipment and tools
• Food storage and first aid
Â
Also including lighthearted, playful recipes-some using basic, wholesome foods, some illustrating food growing or preservation, and all emphasizing organic, flavorful, and locally grown produce that can readily substitute one for another-this book is about having your catastrophe and eating it too.
Customer Reviews:
A Mind-Opening Treasure Trove.......2007-09-06
I really love this book. It approaches the end of civilization as we know it with a big, humorous, smart smile on its face. It presents such a range of ideas and facts and little-known powerful knowledge, and so much uncommon "common sense" that it manages to make me feel good about the coming mess (the "Great Change"). According to the author, Albert Bates, after the "Crude Awakening," Step 1 is to "Rebuild Civilization." By book's end, you'll reach the 12th step -- "Utopia by Morning." Lots of interesting, eclectic sidebars. Plus, the recipes are really excellent.
Excellent intro level book, full of useful advice.......2007-08-18
This book is great intro to all the issues relating to peak oil and our other looming crisis; water, food, transportation, economics, etc., with hints, tips, sidebars, recipes, quotes, so it's not really heavy going. In a fairly non-apocalyptic way, it covers all sorts of stuff, for example: bug out bags, various alternative fuels, lists of things to stockpile, ecovillages and community, humanure, chart of bean cooking times, a first aid guide. Nothing in a huge amount of depth - it's just one book; but mostly practical and down to earth information, and while I don't agree with everything (he's too optimistic about ethanol, and that compost tea will be anaerobic) on the whole it seems balanced and accurate.
For anyone who's just coming to learn about peak oil, especially in the early panic stages, I particularly recommend this book; there are so many books that will just scare and overwhelm you, while this book has a practical and less we're-all-doomed approach. If you're a peak oil old-timer and have been simplifying your life for a while it is probably all stuff you know already.
A Readers Digest version of the book I was seeking.......2007-05-29
This is a lightweight gloss on an interesting topic. To take just one example, the chapter on food storage does not broach the concept of long-term food storage, which may turn out to be the most important topic of all when surviving a post-petroleum world. Nitrogen purging of containers is not mentioned. CO2 purging is mentioned, but not as a way of stopping oxygen-linked food deterioration, but only as a way of fumigating grains. The need for food-safe containers is mentioned, but an exact discussion of the forms of plastic (HDPE, PP, PETE, LDPE, PVC etc) is not given. The simplest web search gives more information than this book on almost every topic. Another example: a illustration is given of a solar dehydrator, but not the plans to make one, and the diagram of the dehydrator is not even sufficiently labelled so that you'd have some idea of how to make one. Again, turn to the web for proper information. Lastly, people living outside the USA will not be pleased to see everything denominated in inches, Fahrenheit, gallons and pounds. The book is essentially a primer and overview of a lot of topics without any satisfying detail. An appetizer, not a main course, the book is indeed like the "Swiss Army knife" it styles itself as, and like my largely unused Swiss army knife, it's not the tool of choice for any particular need.
Return to pre-industrial society?.......2007-05-19
The author asserts that the world will return to a pre-industrial society as a result of peak oil, and we must be able to grow our own food, as well as be closer to nature.
I fail to see the logic that such a future is the most likely outcome of peak oil.
Terrific, REadable, and NECESSARY for our world.......2007-04-24
The Post-Petroleum Survival Guide and cookbook by Albert Bates is an intriguing and well constructed look at what every citizen in the oil addicted world should know and begin to move toward if any kind of survival is possible when oil is no longer readily available. Bates begins by giving convincing evidence that the availability of plenty of oil and gas is not in the world's future. But the book is not a dooms day end of the world account. After explaining the supply/demand situation for the world relying mainly on oil and gas as the key source of energy, he then goes on to spend most of the book detailing ways in which the average consumer can begin to do things in a daily way that will make everyone less dependent on petroleum as the main energy source. The book details everything from creating one's own energy supplies to food preparation and storage to the way to save in transportation. The margins of each page of the book contains menus of dishes that help to form a more energy efficient approach to cooking. The book is well written with good explanations of approaches the author feels are key to beginning the change to living in a world without abundant petroleum supplies
Book Description
Join Texas food writer Robb Walsh on a grand tour complete with larger-than-life characters, colorful yarns, rare archival photographs, and a savory assortment of crispy, crunchy Tex-Mex foods.
From the Mexican pioneers of the sixteenth century, who first brought horses and cattle to Texas, to the Spanish mission era when cumin and garlic were introduced, to the 1890s when the Chile Queens of San Antonio sold their peppery stews to gringos like O. Henry and Ambrose Bierce, and through the chili gravy, combination plates, crispy tacos, and frozen margaritas of the twentieth century, all the way to the nuevo fried oyster nachos and vegetarian chorizo of today, here is the history of Tex-Mex in more than 100 recipes and 150 photos.
Rolled, folded, and stacked enchiladas, old-fashioned puffy tacos, sizzling fajitas, truck-stop chili, frozen margaritas, Frito™ Pie, and much, much more, are all here in easy-to-follow recipes for home cooks.
The Tex-Mex Cookbook will delight chile heads, food history buffs, Mexican food fans, and anybody who has ever woken up in the middle of the night craving cheese enchiladas.
Customer Reviews:
Tweaking some traditional Mexican cuisine........2007-09-08
First off, Mexican food is my comfort food. I think it's the familiarity from my childhood. I have a lot of recipes that were passed down from before my family immigrated to the United States. I still cook these several times a month.
I bought this cookbook to get the "Tex" part of cooking because it does vary from what I'm used to. This book does not disappoint. There are wonderful recipes, amazing narratives, and intriguing photographs in here.
Esto libro es para gente que tenga experiencia en hacer recetas de comida mexicana. El sabor de la cocina mexicana ha llegado. Me gusta la comida de Texas también y los dos son una buena mezcla.
¡Buen provecho!
Great Book .......2007-09-04
I have really enjoyed this book our whole office has a copy of it now and we all use it monthly.
What a treasure! .......2007-08-28
Robb Walsh's Tex-Mex Cookbook is a must have if you enjoy border cooking. Let's put it this way....if you spend any time at all searching for the perfect cheese enchilada at hole-in-the-wall restaurants, you need this book. If you've ever overstuffed yourself on Chuy's "Elvis Presley Memorial Platter", you have to have this. If the smell of taco seasonings and the sound of sizzling fajitas brings you running, then this book will be your bible.
Equal parts cookbook and culinary anthropology, the Tex-Mex Cookbook breaks this often misunderstood regional style of cooking down into it's component parts. Walsh carefully explains the background history of each dish and then provides easy to follow recipes so that you can try making your favorite treats at home. The material is enhanced by dozens and dozens of archival black and white photographs that act like a window straight into the heart and soul of Tex-Mex cooking. There are also many interesting sidebars that help to illustrate the depth and complexity of this tremendous and tasty style of cooking.
I can't recommend it enough. Love you some Tex-Mex cookin'? If the answer is an emphatic and hungey "YES!", then you need to order this book.
Two Thumbs Up from a South Texas South Girl.......2007-07-05
I grew up in South Texas, a region with its own rhythm and flavor. Although I am a "gringa," I had a Mexican nanny who taught me to count to ten in Spanish before English, who weekly made me fresh tortillas in the shape of Mickey Mouse, and who helped me feel that I am partially Mexican in my soul. Being from South Texas and living my whole life in the state means that I have also consumed an enormous amount of Mexican food in my 30+ years. One of my goals has been to learn to make outstanding cheese enchiladas and chile con carne. If you have ever set out to find recipes for these authentic Tex-Mex basics, then you know that it is not an easy task. Chili recipes from the open internet turn out more like spaghetti sauce. Cheese enchilada recipes from random sources fail to produce the right flavor or consistency. Search no more: you have found the answer.
Walsh's cookbook offers *the* recipes to access the basic and central Tex-Mex dishes (and then some--I can't wait to try the Dulce de Leche!). It is written in a superb style--you get a wonderful dose of history in an enjoyable format, well written and including photos. Beyond helping me accomplish my goals, the cookbook furthered my understanding of my connections to this great state's rich culture.
Bottom line: the historical reading is outstanding and the recipes are authentic, easy to follow, and an exceptional foundation for being able to make at home the superb standard dishes you find in the historic Tex-Mex restaurants around the state. I couldn't recommend this more.
Truly authentic.......2006-08-23
Every Wednesday was Mexican Food day in the cafeteria, when I was in grade school in San Antonio during the 50's. We got two cheese enchiladas, rice, and beans. On the weekends, my parents and I went to the original Martha's Cafe on Huebner Road or Casa Rio on the San Antonio river. When I grew up, none of the dishes I cooked from recipes in "Mexican food" cookbooks ever tasted quite right, until I tried Robb Walsh's book. These dishes are truly authentic! The photos and the historical information are a treasure. This is one book I do not lend from my personal library. If someone wants to borrow it, I'll buy them a copy rather than risk losing this one.
Average customer rating:
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W. R. Case & Sons Cookbook & Historical Companion
Manufacturer: Favorite Recipes Press (FRP)
ProductGroup: Book
Binding: Hardcover
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
History
| Gastronomy
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Reference
| Cooking, Food & Wine
| Subjects
| Books
General
| U.S. Regional
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
Middle Atlantic
| U.S. Regional
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 0965312402 |
Book Description
This cookbook is the distillation of a life's work by a self-taught American chef who learned to cook by reading cookbooks and went on to become one of the world's most renowned chefs. O'Connell began his career with a catering business in an old farmhouse, cooking on a wood stove with an electric frying pan purchased for $1.49 at a garage sale. (The pan was used for boiling, sautéeing and deep frying for parties of up to 300 guests.) This experience sharpened his awareness of how much could be done with very little. The catering business evolved into a country restaurant and Inn which opened in 1978 in a defunct garage and which is now America's only 5 star Inn. Craig Claiborne raves, "the most magnificent inn I've ever seen, in this country or Europe, where I had the most fantastic meal of my life."
This is not a typical "Chef's Cookbook" filled with esoteric, egomanical, and impossibly complicated recipes which only a wizard with a staff of eighty would ever attempt to produce. Rather, the recipes assembled here make up a practiced, finely honed repertoire of elegant, simple and straight-forward dishes. Everyday ingredients are elevated to new heights through surprising combinations and seductive presentations. [
]A Consuming Passion[] propels the home cook into a new world of American Haute Cuisine and provides the formulas for reproducing it at home. Careful and detailed instructions, all written by the author, assure success.
Tim Turner's luscious photographs capture the playful but elegant spirit of the food and introduce the reader to some of the charming local characters who provide products for the Inn's kitchen as well as taking the reader on a delightful and romantic culinary journey throughout the Virginia countryside surrounding the small town affectionately known as "Little" Washington and reveals an America we thought was lost forever.
Customer Reviews:
Surprisingly Accessible Recipes.......2007-03-11
This cookbook contains many of the most popular dishes served at the Inn at Little Washington. I was surprised how true the recipes are to the dishes served at the Inn. Few recipes require exotic or inaccessibly expensive ingredients. While some recipes are labor-intensive, others can be prepared rather quickly and easily with excellent results, such as the Rockfish with Mushrooms and Grapes.
The Red Pepper Soup with Sambuca Cream has become a favorite in our house, even among those who typically do not enjoy red pepper. The Medallions of Veal with Calvados Cream is also well worth the effort. The ice-cream recipes in this text are also excellent.
If you are not an avid cook, this book has lovely pictures and makes for a good coffee table book. The text is also well-written and interesting. Highly recommended.
Easy to follow & true to the INN!!!.......2004-01-15
We had the pleasure of spending a weekend at the inn and on one of our 2 dinners there actually ate at the "chef's table" in the kitchen. While there we were able to sample a large portion of the menu and obtain an autographed copy of his cookbook. Upon returning home I assumed the recipes would be convoluted and difficult to follow. THIS IS NOT THE CASE! Patrick's recipes are clear, straight-forward and enable any cook with moderate kitchen skills to wonderfully replicate the dishes he serves at his fantastic inn! If you want to produce delicious dishes, with a hint of southern US, French & Italian influences then buy this book!!! You will not be disappointed & your guests will be amazed!
It doesn't get any better than this..........2002-02-14
We have been guests at the Inn at Little Washington and enjoyed lovely repasts there. In the book, "The Inn at Little Washington Cookbook," we have taken the magnificent offerings to our own table. Especially memorable is the tomato salad, rated the best by the Washington Post reviewer, with tri-colored tomatoes, basil, pine nuts, and shaved asciago cheese - a feast for the eye and the palate. The lobster medallions with grapefruit are delicions and easy to prepare. There is practicality in the preparation and easy-to-find ingredients. The photographs are wonderful. I have given this lovely book to many friends who have shared my delight with Patrick O'Connell's gift from the heart!
I'm waiting for a sequel.......2001-11-14
This is the restaurant by which all other restaurants are measured. It is perfection in every way. Therefore, it is not surprising that I would want the cookbook. What may be surprising to some, then, is how good the book is. There are many notable restaurants and famous chefs are not rare. Chefs, however, who write well and present good cookboooks is less commonplace. The writing is excellent and the recipes turn out as anticipated. I pick up the book (together with Levin's book) sometimes just to recall the most splendid restaurant experience of my life and to look forward to dining there again soon. This should be a good book even for those who have not had my experience; it should be for any lover of good food and good dining.
Captures the pleasure of the inn and is a practical cookbook.......2001-10-17
Having eaten at the Inn twice, it's a real joy to have a cookbook that lets you experience at least part of the joy (the setting there is amazing) at home. O'Connell provides recipes for exotic dishes in a way that makes them accessible for any modestly adept cook. Nor is he pretentious at all - If you don't happen to have foie gras in the fridge for the tuna and foie gras dish, that fine he says. Leave it out.
The dishes are beautiful without being self-indulgently elaborate. The accompanying photos and narrative make it fun to read, but the real value is his practical explanations of how to make extraordinary dishes. Enjoy!
Book Description
Every Civil War buff will want to own this unique cookbook, which takes the reader right into the kitchens of 19th-century America. Illustrated with wonderful period photographs, it intertwines history and food for a fascinating new look at the lives of Civil War soldiers and their families. Traditional recipes, illustrated with full-color photographs and highlighted with historical anecdotes, include instructions for recreating treats sent in care packages to soldiers in the field, camp dishes, and special meals.
Customer Reviews:
Civil War Cookery.......2000-05-02
Simple foods from a by gone era that are easy to prepare, and interesting to learn about while cooking. This cookbook gives the average reader a flare for more homespun tastes.
This book includes not only authentic recipes, but the background on the style and variations of many of them.
Very informative and enjoyable to read.
An excellent look and sampling of Civil War-era food.......1998-09-06
Mr. Davis has compiled an excellent and beautiful book of the recipes of an anguished time. You will certainly get a taste of the simple foods that so many families relied on when there was little to be had. Whether you are a reenactor or a food history buff, this book will take you into the kitchens of the homes and armies of the Civil War.
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