The Texas dining scene is booming. Based on the opinions of thousands of Texans, this BRAND-NEW guide covers over 1,100 restaurants in five major cities-Austin, Dallas, Ft. Worth, Houston and San Antonio. Use the indexes arranged by cuisine, location and special feature to find the perfect meal every time.

In one year, barbecue critic Johnny Fugitt visited 365 barbecue restaurants across 48 states. The 100 Best Barbecue Restaurants in America chronicles the journey, shares secrets of barbecue legends and points you to America's best plates of BBQ. Educational, humorous and hunger-inducing, this book raises the bar for investigative food journalism. Caution: Side effects of this book may include late night cravings, spontaneous road trips and the meat sweats. Not all material may be appropriate for vegetarians. Carnivore discretion is advised.

Meet the award-winning chefs, savour the succulent cuisines, and bask in the most interesting and inspiring interiors Texas has to offer, in the new book Spectacular Restaurants of Texas.

Here are the results of the latest ZAGAT Survey, covering over 1000 restaurants in Europe. Based on the opinions of over 8,000 everyday restaurant-goers, this guide reveals what the customers really think about their restaurants.

Everyone loves Texas food and now, Dean Fearing, arguably the best chef in Texas, shares the top traditional and modern dishes from the Lone Star State. The Texas Food Bible will be a timeless, authentic resource for the home cook-a collection of the traditional and the contemporary recipes from Texas. Dean Fearing will take readers through Texas culinary heritage, the classic preparations involved, and the expansion and fusion of the foods that have combined to develop an original Southwestern cuisine. A bit of regional history will take the reader from fry bread to Sweet Potato Spoonbread, from Truck Stop Enchiladas to Barbecue Shrimp Tacos. Simple taco and salsa recipes will be starred right beside the culinary treasures that make Dean's cooking internationally known. This comprehensive guide will include step-by-step methods and techniques for grilling, smoking, and braising in the Southwestern manner, in addition to recipes from other chefs who have contributed to the evolution of this regional cuisine, such as Robert del Grande and Stephen Pyles, and a look at local purveyors such as Paula Lambert's cheese. These recipes will be accompanied by more than 150 photographs of finished dishes and the cooking process along with a glossary of food terms. The Texas Food Bible is the ultimate cookbook for foodies and simple home cooks alike.

"The colorfully illustrated volume includes 95 recipes from North Texas, the Gulf, the Rio Grande, and everywhere in between." -- Houston Chronicle Saddle up and grab a plate, The Food of Texas has the finest grub in the Lone Star state. The Food of Texas presents the authentic flavors of Texas in all its southern glory with over ninety brilliant photos and over seventy recipes. An extensive introduction by author Caroline Stuart and Dotty Griffith, dining editor and restaurant critic for The Dallas Morning News describes the culture, history, and lore that define Texan cuisine. Cooking tips and a glossary of ingredients make it easy to wrangle authentic, delicious Lone Star staples. The chefs who make the Lone Star State their home are a brilliant, wild bunch. Their recipes and cooking methods, their culture and cuisine, are all included inside The Food of Texas. Stephan Pyles, the granddaddy of cowboy cuisine, prepares a Heaven and Hell Cake to die for. Grady Spears, our favorite cowboy in the kitchen, rustles up some chicken-fried venison. And Robert Del Grande regales us with his filet of beef roasted with coffee beans.

Based on the opinions of over 5000 ordinary restaurant-goers, this guide reveals what Londoners really think about their eating-places.

For almost years, ZAGAT has reported on the shared experiences of diners. Here are the results of the 2006/07 BOSTON RESTAURANT SURVEY, covering hundreds of restaurants. The surveyors are men and women of all ages. No matter the economic climate, Boston's appetite for lively dining destinations continues unabated, inspiring ever bolder ventures. For every notable closing, there's another restaurateur waiting in the wings, often joined by an expensive team of architects and designers and ZAGATSURVEY is always there to note the changes. So whether you are looking for the hippest restaurant, where to dine with celebs or find a lunch bargain, the new ZAGATSURVEY 2006/07 BOSTON RESTAURANT guide rates and reviews the city’s best restaurants. The newest guide delivers ZAGAT’S signature comprehensive coverage, rating each restaurant on appeal, decor, service and cost.