4236946Texas Eatshttps://www.gandhi.com.mx/texas-eats-9781607741138/phttps://gandhi.vtexassets.com/arquivos/ids/2620298/3fe8d36d-9d81-41d3-8e61-3d749170445d.jpg?v=638384224118470000204249MXNClarkson Potter/Ten SpeedInStock/Ebooks/Who says cooking is for homebodies? Veteran Texas food writer Robb Walsh served as a judge at a chuck wagon cook-off, worked as a deckhand on a shrimp boat, and went mayhaw-picking in the Big Thicket. As he drove the length and breadth of the state, Walsh sought out the best in barbecue, burgers, kolaches, and tacos; scoured museums, libraries, and public archives; and unearthed vintage photos, culinary stories, and nearly-forgotten dishes. Then he headed home to Houston to test the recipes hed collected back in his own kitchen. The result is Texas Eats: The New Lone Star Heritage Cookbook, a colorful and deeply personal blend of history, anecdotes, and recipes from all over the Lone Star State.In Texas Eats, Walsh covers the standards, from chicken-fried steak to cheese enchiladas to barbecued brisket. He also makes stops in East Texas, for some good old-fashioned soul food; the Hill Country, for German- and Czech-influenced favorites; the Panhandle, for traditional cowboy cooking; and the Gulf Coast, for timeless seafood dishes and lost classics like pickled shrimp. Texas Eatseven covers recent trends, like Viet-Texan fusion and Pakistani fajitas. And yes, there are recipes for those beloved-but-obscure gems: King Ranch casserole, parisa, and barbecued crabs. With more than 200 recipes and stunning food photography, Texas Eatsbrings the richness of Texas food history vibrantly to life andserves up a hearty helping of real Texas flavor....4173271Texas Eats204249https://www.gandhi.com.mx/texas-eats-9781607741138/phttps://gandhi.vtexassets.com/arquivos/ids/2620298/3fe8d36d-9d81-41d3-8e61-3d749170445d.jpg?v=638384224118470000InStockMXN99999DIEbook20129781607741138_W3siaWQiOiI5MzFlOTJkMC1jZTlhLTRhODktYjc0Yi1iMGMwZjkxYTYwMzIiLCJsaXN0UHJpY2UiOjI4MCwiZGlzY291bnQiOjY0LCJzZWxsaW5nUHJpY2UiOjIxNiwiaW5jbHVkZXNUYXgiOnRydWUsInByaWNlVHlwZSI6Ildob2xlc2FsZSIsImN1cnJlbmN5IjoiTVhOIiwiZnJvbSI6IjIwMjUtMDItMDVUMDg6MDA6MDBaIiwicmVnaW9uIjoiTVgiLCJpc1ByZW9yZGVyIjpmYWxzZX1d9781607741138_Who says cooking is for homebodies? Veteran Texas food writer Robb Walsh served as a judge at a chuck wagon cook-off, worked as a deckhand on a shrimp boat, and went mayhaw-picking in the Big Thicket. As he drove the length and breadth of the state, Walsh sought out the best in barbecue, burgers, kolaches, and tacos; scoured museums, libraries, and public archives; and unearthed vintage photos, culinary stories, and nearly-forgotten dishes. Then he headed home to Houston to test the recipes hed collected back in his own kitchen. The result is Texas Eats: The New Lone Star Heritage Cookbook, a colorful and deeply personal blend of history, anecdotes, and recipes from all over the Lone Star State.In Texas Eats, Walsh covers the standards, from chicken-fried steak to cheese enchiladas to barbecued brisket. He also makes stops in East Texas, for some good old-fashioned soul food; the Hill Country, for German- and Czech-influenced favorites; the Panhandle, for traditional cowboy cooking; and the Gulf Coast, for timeless seafood dishes and lost classics like pickled shrimp. Texas Eatseven covers recent trends, like Viet-Texan fusion and Pakistani fajitas. And yes, there are recipes for those beloved-but-obscure gems: King Ranch casserole, parisa, and barbecued crabs. With more than 200 recipes and stunning food photography, Texas Eatsbrings the richness of Texas food history vibrantly to life andserves up a hearty helping of real Texas flavor....9781607741138_Clarkson Potter/Ten Speedlibro_electonico_60fba804-20e3-435e-9cff-8bf7a8eb1a1d_9781607741138;9781607741138_9781607741138Robb WalshInglésMéxicohttps://getbook.kobo.com/koboid-prod-public/RandomHouse-epub-3936e5a3-06ee-4540-8ef9-56dfbfd36e0b.epub2012-03-06T00:00:00+00:00Clarkson Potter/Ten Speed