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 aReal Pit-Smoked Bar-B-Q, a aTamed Game, a aFarm-Fresh Vegetables, a aEye-Popping, Heart-Thumping Breakfasts, a aFootball Food, a and aY'All-Come-Back Desserts.aPeanut Patties Homemade candies, like pecan pie, got a big boost from the development of corn sgrup earlg In this centarg. Cane sugar ... Newer, but destined for distinction, is the jalapeno pecan brittle from Windmill Candy. Both Lammesanbsp;...
|Title||:||Texas Home Cooking|
|Author||:||Cheryl Alters Jamison, Bill Jamison|
|Publisher||:||Houghton Mifflin Harcourt - 2011-10-11|