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The Austin Cook-book : Recipes And Stories From Deep In The Heart Of Texas (2018)
(Book)

Call Number MARKETPLACE/COOKING


All Copies Checked Out
(5 holds on 2 copies)
LocationCall NumberItem Status
MarketplaceMARKETPLACE/COOKINGDue 10-31-18
MarketplaceMARKETPLACE/COOKINGDue 10-25-18
Published: New York : Abrams, 2018
Description:  239 pages : color illustrations ; 25 cm
ISBN/ISSN: 9781419728938, 1419728938,
Language:  English


The story of Austin food is equal parts deep Texan traditions and a booming food scene. It is this atmosphere that has fostered some of the hottest restaurants in the country, a lively food truck community, and a renaissance in the most Texan of foods: barbecue. Austin food is also tacos and Tex-Mex, old fashioned Southern cooking, and street food and fine dining, with influences from all over the globe. And above all, it's a source of intense pride and inspiration for chefs and diners alike. Organized by Austin's "major food groups"--like barbecue, tacos, and Tex-Mex--The Austin Cookbook explores the roots of Texas food traditions and the restaurants that are reinventing them, revealing the secrets to Bob Armstrong dip, Odd Duck's sweet potato nachos, East Side King's beet fries, and of course, smoked brisket that has people lining up to eat it--even in the Texas summer. Part cookbook, part souvenir, and 100 percent love letter, The Austin Cookbook is perfect for proud locals, visitors, and (t)ex-pats

Related Searches:
Cooking -- Texas
Cooking, American -- Southwestern style
Cookbooks.
Added--201808 anf

Additional Credits:
Strickland, Robert, photographer

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The Austin Cook-book : Recipes And Stories From Deep In The Heart Of Texas

The Austin Cookbook by Paula Forbes features a wide variety of recipes from Austin’s award-winning, destination food scene. The author says that this book highlights what’s “unique, beloved, and/or especially Texan” about each of the restaurant and food truck recipes in the book, and I would agree. It’s a cookbook filled with detailed information about its recipes with lots of Texas recipe and restaurant history sprinkled throughout.

This book may not be meant as a quick weeknight meal book, but these recipes are attainable. Because many of the recipes are restaurant recipes, with a focus on developing flavors, some have multiple steps or components as part of the recipe and might take some time to put together. I tried the Lentil Chili, Buttermilk Pie, and the Jalapeno Cheese Grits and all came out great and were easy to make. As someone who grew up eating authentic Tex-Mex, the book covers many of the classics, with a variety of recipes for enchiladas, queso and margaritas, but also features “New Austin Classics,” with modern food and drink recipes, like the popular Beet Fries from East Side King and the Grilled Quail with Green Mole from Lenoir. Some other recipes that I plan to try are the savory Everything Bagel Kolache, the Salted Brown Butter and Dark Chocolate Pecan Cookies and the Grapefruit Salsa.

I think this book is ideal for anyone homesick for Austin, craving some Bob Armstrong Dip or Central Texas-Style Smoked Brisket, or interested in reading more about the current Austin food scene.
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