The New Texas Cuisine Hardcover – Apr 17 1993
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From Library Journal
Pyles, chef and owner of Dallas's acclaimed Routh Street Cafe and Baby Routh, was one of the "founders" of Southwestern cuisine, along with Dean Fearing ( Dean Fearing's Southwest Cuisine , LJ 10/15/90) and Robert Del Grane, and their champion, Anne Lindsay Greer ( Foods of the Sun , LJ 2/15/88). His creative dishes blend elements of Southern homestyle cooking, sophisticated Southwestern fare, Mexican and Tex-Mex food, and Cajun and Creole cookery, reflecting as well "apprenticeships" at his family's truck-stop restaurants followed by classic French training. Thus, the 200-plus recipes he presents here include Squash Blossom Soup with Candied Lime, Blue Corn Polenta with Oysters and Ancho Cream, and Pecan Souffle with Bourbon Butter. At heart, this is a chef's book, with many dishes requiring fairly extensive preparation, but the recipes are clearly written and accessible. Delicious and inventive food from a talented chef; recommended for most collections. BOMC HomeStyle selection.
Copyright 1993 Reed Business Information, Inc.
From the Publisher
There's much more to Lone Star cooking than Tex-Mex and barbecue, and in this wide-ranging book, the award-winning chef of Dallas's Routh Street Cafe presents 150 eclectic, sophisticated Texas recipes.
Top Customer Reviews
Most Helpful Customer Reviews on Amazon.com (beta)
For just one example, Pyles knows how to use chiles with an astonishing finesse. If you find it hard to believe that chiles could contribute something to a dessert besides a little menu-skimming novelty, his ancho-infused flourless chocolate cake might change your mind. Cascabel aioli, chipotle brioche, pasilla-corn salsa... each one uses the strengths of the respective chile expertly and artistically.
That's just one example, and you can find others on every page of this book. If you need good recipes, you can probably do better. If you're looking for ideas and inspiration, this is as good as it gets.