Edible Dallas & Fort Worth : the cookbook

Resource Information

The work Edible Dallas & Fort Worth : the cookbook represents a distinct intellectual or artistic creation found in Austin Public Library. This resource is a combination of several types including: Work, Language Material, Books.

Label

Edible Dallas & Fort Worth : the cookbook

Title remainder

the cookbook

Statement of responsibility

edited by Terri Taylor ; photographs by Carole Topalian

Title variation

Edible Dallas and Fort Worth

Title variation remainder

the cookbook

Contributor

• Taylor, Terri

Subject

• COOKING / Regional & Ethnic / American / General
• Cookbooks
• Cooking -- Texas | Dallas
• Cooking -- Texas | Fort Worth
• Cooking, American -- Southwestern style

Genre

• Cookbooks

Language

eng

Summary

• "Whether it's piquant chili con carne or watermelon soup, there's nothing quite like Texas cuisine. Now, Edible Communities celebrates the Lone Star State's culinary traditions through a close-up look at Dallas and Fort Worth. Here are recipes and specialties straight from the region's best chefs, growers, and food purveyors--farm-to-table fare like indigenous herbs and chiles; down-home grits, collard greens, and fried green tomatoes; mesquite-grilled meats; and fruit cobblers. "--Provided by publisher
• "Edible Dallas & Ft. Worth: The Cookbook is a cutting-edge celebration of the diverse, delicious, and dynamic food culture of these cities. Brimming with tempting photographs, it features engaging profiles of the people, places, and ingredients that make Dallas and Fort Worth unique, along with more than 100 mouthwatering recipes and invaluable tips, techniques, and ideas. The way Dallas and Fort Worth eats and drinks is inspired by beloved local restaurants like Bonnell's Fine Texas Cuisine and Bolsa; by acclaimed purveyors like The Mozzarella Company, Burgundy Pasture Beef, and Brennan Vineyards; by dedicated farms like Lemley's Produce and Plant Farm; and by chefs like Tim Byres and Robert Lyford. The delightful, unpretentious recipes in this book celebrate the very best ingredients of the North Texas region, including hot chiles, chilly watermelons, tangy white chevre, and beef. From Grand Mary's Fried Green Tomato Sandwich and Texas Chicken-Fried Steak and Cream Gravy to Momma Rae's Blackberry Buttermilk Pie and Treaty Oak Rum Apple Cider, you never know what you'll find when you turn the page. "--Provided by publisher

Cataloging source

DLC

Dewey number

641.59764/2812

Illustrations

illustrations

Index

index present

LC call number

TX715.2.S69

LC item number

E35 2012

Literary form

non fiction