The New Texas Cuisine
The New Texas Cuisine by chef and restaurateur Stephen Pyles is a regional cookbook with over 200 recipes and a modern twist on distinctly Texan cuisine.
Format: Hardcover with dust jacket, 428 pages.
Author: Stephan Pyles
Description: In The New Texas Cuisine, Stephan Pyles, the award-winning chef and co-owner of Routh Street Cafe in Dallas, presents a startlingly sophisticated and eclectic collection of more than two hundred recipes that will dispel forever any popular misconceptions about the culinary range of his native state.
Most people would probably describe Texas food as a combination of barbecue, Tex-Mex, and chili, but such a definition does scant justice to the depth and complexity of Texas cookery, which is as rooted in the state's complicated and epic history as in its fierce, independent pride.
The new Texas Cuisine adapts food drawn from the disparate cultures and historical eras of the Lone Star State, and reinterprets old favorites to create original dishes and sometimes unexpected combinations. With recipes ranging from Chilled Yellow Pepper Soup with Scallop Ceviche Verde to Black-eyed Pea-Crab Salad with Ruby Grapefruit, and from Barbecued Duck Tacos with Black Bean-Orange Sauce to Hill Top Cafe Chicken-fried Steak with Black Pepper Cream Gravy and Chile-Corn Mashed Potatoes, Stephan Pyles uses traditional ingredients and diverse cooking styles to transform what is distinctly Texas food into a rare art form.
Richly illustrated with luscious food photography and scene-setting on-location shots, this is the book long awaited both by Stephan Pyles's admiring colleagues and by all those lucky enough to have tasted for themselves one of his original and succulent culinary creations. Here is a truly ground-breaking work, one that will change forever our definition of the new Texas cuisine.
Condition: Good condition.
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