Texas on the Halfshell

By Phil Brittan

Provides recipes for barbecue sauces, chilies, and other traditional Texas dishes, and looks at the history and lore of Texas cuisine This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0385179049
• ISBN13: 9780385179041
• Release Date: May 1982
• Publisher: Main Street Books
• Length: 239 Pages
• Weight: 1.02 lbs.
• Dimensions: 10.3" x 0.8" x 7.3"

Customer Reviews

Texas on the Half Shell

The recipes in this book are widely sought after. I love especially the Chicken Fried Steak. The humor and history are very enjoyable.

Eat Your Way Thru A Vacation!!!

I was so inspired by this book, that I used it to plan a one week gastronomic vacation in Texas. Using this book as a guide, we got several of my fellow Texans living in Nooooo Yawk City together a scavenger hunt around the Hill Country in search of food, golf and honky tonks using this book as a guide. The record weight gain by a member of our expedition was 8 pounds, which is a pretty strong recommendation for this book. I strongly suggest renting youself a bigass Cadillac or SUV and doing a tour yourself w/ Texas on the Halfshell at your side. Of note, although the authors do mention their propensity to get speeding tickets on their one year drive around Texas, they did not give any details of where the Dept of Public Safety guys were hiding. Watch out for the uncompromising DPS cowboy in Dripping Springs. He will refuse to believe that you haven't been drinking if you've been to Lukenbach, which I hadn't. God Bless Texas!!!!

Best HEARTBURN ever felt. Midland,TX

As previous writer, it is the best TexMex cookbook ever published. I have had my copy since it was published in 1982. Pages have worn out, I have to find another copy. These recipies are not for the squimish, but for people who have a taste for the hotter side.

Deep in the Heart of Tex-Mex food

Do not use this book if you are looking for nuevo Tex Mex or heart healthy, dietetic fare. I've been using this cook book for over 10 years as my basic, definitive reference for classic recipies. While it is the best book that I have ever seen for its shear number of award wining chili recipies, it is also excellent for salsas, barbeque (dry rubs and sauces), beans (Red Caldwell's Beans-R-Best) and chicken fried steak. Believe everything they say about technique and difficulty of making good Texas barbeque. I have just about worn out my second copy and will soon start looking for my third.

A show case for the wide variety of Texas cooking styles

Wonderful recipes, hilarious comments and anecdotes, nice background information and photos organized by style of cooking: Tex-Mex, chili,barbeque, etc.