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The Big Texas Cookbook: The Food That Defines the Lone Star State

Looking for a cookbook that celebrates the ever-evolving culinary landscape of the Lone Star State? Look no further than The Big Texas Cookbook! Featuring more than 100 recipes, gorgeous color photos, and insightful essays, this cookbook is a must-have for any Texas foodie.

From beloved barbecue and tacos to kolaches and Viet-Cajun crawfish, the tastes on offer in Texas are as vast and varied as the state itself. So whether you’re a born-and-bred Texan or a newcomer to the Lone Star State, The Big Texas Cookbook is sure to have something for everyone. So what are you waiting for? Order your copy today!

 

Editorial Reviews

Review

“You would think for a state as big and diverse as Texas that no single cookbook could truly capture all it has to offer, but you would be wrong. The Big Texas Cookbook is just what the name promises – a large book filled with recipes, stories and lush photos that depict the beauty of Texas food, chefs, and culinary traditions.  Whether you live in the Lone Star State or you have a hankering for our food, this book is a must-have for your collection.”  — Tracy Vaught, restaurateur, and Hugo Ortega, executive chef, Hugo’s, Caracol, and Xochi, Houston

“The Big Texas Cookbook celebrates the wonderfully diverse and culturally nuanced food of Texas with a mouth-watering collection of recipes from across the state.” — Lisa and Tom Perini, owners, Perini Ranch Steakhouse, Buffalo Gap

“What is Texan food? That was a complex question one hundred years ago and it’s even harder to answer today. But The Big Texas Cookbook nails it. Texas in every sense is broad, deep, roomy, and inclusive: from Hill Country barbecue and a bowl of Texas red to kolaches and Tex-namese crawfish boils, it’s all here. Delicious recipes? Absolutely. A new definition of what it means to be Texan exemplified by the food itself? Hell yes!” — Andrew Zimmern, James Beard Award-winning TV personality, chef, and author

About the Author

TexasMonthly is one of the most respected publications in the nation and has won fourteen National Magazine Awards. Since 1973, its legendary roster of contributors has chronicled life in contemporary Texas, publishing long-form literary storytelling alongside in-depth analysis on vital issues and indispensable advice on Texas living.

From the Publisher

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Queso

Brisket

Suzie’s Okra Salad

Queso

Brisket

Suzie’s Okra Salad
Green Chile Hominy

GREEN CHILE HOMINY

Serves 8

The James Beard Award–winning Perini Ranch Steakhouse, in tiny Buffalo Gap, is a destination restaurant serving up elevated Texas comfort food alongside loads of Texas hospitality. This is one of the restaurant’s simpler recipes, but it’s as decadent as it gets.

Preheat the oven to 325ºF.

In a large, deep skillet or Dutch oven, fry the bacon over medium heat until crisp, about 6 minutes. Remove the bacon from the pan and chop it. Pour off all but about 2 tablespoons of the fat. Add the onions to the remaining bacon fat in the pan and cook until transparent, about 4 minutes.

Add three-quarters of the bacon and three-quarters of the chiles to the onions, along with the hominy. Add the reserved hominy liquid and pickled jalapeño brine, stir to combine, and bring to a boil.

One handful at a time, stir in three-quarters of the cheese until melted.

Pour the hominy mixture into a 9 x 13-inch baking dish.

Combine the last quarter of the bacon, the chiles, and cheese, and sprinkle over the hominy.

Bake until the cheese on top is melted, about 15 minutes. Serve as a hearty side dish to a meaty main course.

Ingredients:

  • 10 slices bacon
  • 1 cup chopped white onion
  • 2 (4-ounce) cans chopped green chiles, drained (about 1 cup)
  • 4 (15-ounce) cans white hominy, drained, white ½ cup of the liquid reserved
  • 1 tablespoon pickled jalapeño brine
  • ½ pound cheddar cheese, grated
SKU: 0063068567 Category:

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