The definitive book on Texas cooking-which has been influenced by cuisines around the world, including Eastern Europe and Mexico-by distinguished food writers Cheryl and Bill Jamison, who traveled for two years around the state talking with home cooks, chefs, barbecue experts, fishermen, and farmers. Chapters include "Real Pit-Smoked Bar-B-Q," "Tamed Game," "Farm-Fresh Vegetables," "Eye-Popping, Heart-Thumping Breakfasts," "Football Food," and "Y'All-Come-Back Desserts."
- ISBN10 1558325417
- ISBN13 9781558325418
- Publish Date 11 October 2011 (first published 1 June 1993)
- Publish Status Active
- Publish Country US
- Imprint Harvard Common Press,U.S.
- Format eBook (EPUB)
- Pages 592
- Language English