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New Tastes from Texas Paperback – Jul 28 1998


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Product Details

  • Paperback: 191 pages
  • Publisher: Three Rivers Press; 1 edition (July 28 1998)
  • Language: English
  • ISBN-10: 0609803328
  • ISBN-13: 978-0609803325
  • Product Dimensions: 1.9 x 19.7 x 25.4 cm
  • Shipping Weight: 612 g
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: #890,152 in Books (See Top 100 in Books)

Product Description

Review

"I have long been impressed by Stephan Pyles's dedication to superbly cooked, innovative food. This book, enriched by Stephan's constant search for new and exciting textures and flavors, only confirms my appreciation for his cooking."
--Diana Kennedy

"The consummate perfectionist! Stephan's creativity and command of flavors are brilliant. His food and his knowledge of food are admired by all who know him. Few are blessed with such consistency."
--Paul Prudhomme --This text refers to an out of print or unavailable edition of this title.

From the Back Cover

"I have long been impressed by Stephan Pyles's dedication to superbly cooked, innovative food. This book, enriched by Stephan's constant search for new and exciting textures and flavors, only confirms my appreciation for his cooking."
--Diana Kennedy

"The consummate perfectionist! Stephan's creativity and command of flavors are brilliant. His food and his knowledge of food are admired by all who know him. Few are blessed with such consistency."
--Paul Prudhomme

Customer Reviews

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Most helpful customer reviews

Format: Paperback
This is just an outstanding cookbook, filled with info, unique recipes and sources for ingredients, and spectacular shots of finished dishes.
I keep making one new recipe after another for guests and compliments are on the high side of all fare I prepare and serve. Tried such creative dishes as: Cajun Sweet Potato and Sausage Casserole (becoming demanded regular at Thanksgiving);Honey-Glazed Apple-stuffed pork chops on black-eyed pea-sweet potato hash; Vine-Ripened Tomato Salad (served in a unique tower fashion) Grilled Snapper with black bean - roast banan mash, coconut serrano broth and mango-tortilla salad; Stacked Banana-Creme' Brulee Tostada.
But a few of the marvelous stuff in this volume. Listed a few to show how tempting they sound and their accompaniments. Not exactly quick or easy to make (most of them in this category) but for the medium to experienced home gourmet, these will give you that extraordinary zip to your dining experience.
Make these and you'll return to this one over and over as I continue to do.
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By A Customer on Dec 18 1998
Format: Paperback
As a fairly serious cook who moved to Texas from the Midwest a couple of years ago, I've been intrigued by the "New Tastes" experienced in the better Texas or Tex-Mex restauarants I've visited. Trying to figure out how to prepare and blend ingredients I wasn't very familiar with has been complicated and time consuming. Stephen Pyles "New Tastes From Texas" has done more for my grasp of New Texas Cuisine than any other cookbook or resource I've read. In this book, Chef Pyles provides not only the basic preparations (pure chili powder, chili pastes, etc.) but also some of his very best recipes. Having recipes for Star Canyon's "Cowboy Ribeye", "Rock Shrimp Taquitos" and "Heaven and Hell Cake" are alone worthe price of the book. Buy it . . . you'll love it!
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Format: Paperback
I got this book for Christmas, I have wanted it for months. Watching Stephan's cooking shows have inspired me to create some SouthWestern magic of my own. There are great recipes, pictures & very interesting background information...well rounded. I bet the dinner party I'm having in a few weeks will go off without a hitch, thanks to Stephan.
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