An informal view of dining and entertaining the Texas way.

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 he’d 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 Eats even 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 Eats brings the richness of Texas food history vibrantly to life and serves up a hearty helping of real Texas flavor.

Recipes from eighty of the most popular cookbooks in Texas are included in this comprehensive volume of superb Texas cooking. Catalog section provides descriptions for each of the eighty contributing cookbooks.

The author tells her family's history and provides more than one hundred recipes for a variety of dishes, including appetizers, breads, desserts, and more.

This collection is a uniquely Texas cookbook where the gracious South, expansive Great Plains, and rugged Southwest come together to create a climate of culinary diversity that is accurately reflected in the 500+ recipes and featured menus.

Walsh delivers both a practical cookbook and a guided tour of Texas barbecue lore, giving readers straightforward advice right from the pit masters themselves. Their time-honored tips, along with 85 closely guarded recipes, reveal a lip-smacking feast of smoked meats, savory side dishes, and an awesome array of mops, sauces, and rubs. Photos.

More than 300 recipes from Texas.

A collection of treasured recipes and remembrances celebrating the people and events in our lives. The triple tested recipes are presented in an easy to follow format.

Starring 150 tantalizing Texas favorites plus 650 scrumptious specialties from around the world. This cookbook tells the history of Texas with color photographs and good food.