Cuisine, Texas: A Multiethnic Feast

By Joanne Smith

Book Overview

People from around the world have found a home in Texas, bringing with them a multiethnic feast replete with dishes that originated in Mexico, Europe, Africa, the Middle East, and Asia. In these pages you'll discover a magical place called Cuisine, Texas, where you can find all these favorite family recipes in one handy source.

Noted food writer Joanne Smith spent several years gathering the traditional recipes of every major ethnic group in Texas. As a result, Cuisine, Texas is a virtual encyclopedia of Texas cooking, with more than 375 recipes drawn from Native American, Spanish, Japanese, French, Cajun, Mexican, Tex-Mex, Anglo-American, African American, Thai, Czech, Swiss, Dutch, Jewish, Greek, German, Polish, Italian, British, Lebanese, Chinese, Russian, Vietnamese, and Scandinavian cooking.

The recipes cover the full range of foods, from appetizers to entrees, salads, vegetables, breads, and desserts, and all have clear, simple-to-follow instructions. Interspersed among them are engaging discussions of the different ethnic cuisines, flavored with delightful stories of some of the cooks who created or perfected the recipes. And to make your cooking even easier, Joanne Smith includes information on how to readily find imported and specialized ingredients and a word about health-conscious substitutions.

Cuisine, Texas, may not exist on the map, but it can be found everywhere that people enjoy good food and the fellowship that goes with it. Let this book be your one-stop source for all the tastes of Texas.

• Format: Paperback
• Language: English
• ISBN: 0292728514
• ISBN13: 9780292728516
• Release Date: October 1995
• Publisher: University of Texas Press
• Length: 352 Pages
• Weight: 1.35 lbs.
• Dimensions: 0.7" x 7.0" x 10.0"

Customer Reviews

A Good Solid Cookbook With A Texas Orientation

As my rating of cookbooks has been classified by some as rather demanding, please understand that 4 stars is not a slight. This book has a good variation of recipes, directions are easy to follow, the recipes show that they have been tried before publication, and they work well. Contained within 330 pages are a good representation of the major cuisines of Texas, e.g., certainly Southwestern/Mexican, Spanish, French, Cajun, German, African American, Jewish, Italian, Polish, English, Scottish, Irish, Vietnamese, Scandinavian, you get the idea. This is a little known book that deserves recognition. However, it is a serious book. If pictures are a critical component for you, also understand that you will be disappointed here.