Paperback; Published 3/6/2012; 304 Pages; ISBN 9780767921503
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2013 IACP Award Nominee for American Category
The definitive, illustrated guide to the cuisines of Texas and their attendant histories and cultures, from one of the state’s most beloved and enthusiastic experts.
Nobody knows Texas food like two-time James Beard award winner Robb Walsh. In Texas Eats, Robb covers all of the Lone Star State’s wide-ranging cuisines--including the Cajun influences in the bayou, the German and Czech immigrants who brought Texas its traditions of beer-brewing and sausage-making, the distinctive flavors from Texas’ Mexican neighbors, and even the latest trends such as Viet-Cajun fusion and Pakistani fajitas. Walsh leaves no stone unturned and no barbecue untested. From a Crawfish Boil to Mojo de Ajo to Chicken-Fried Steak, Texas Eats serves up a hearty helping of Texas flavor.
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