Average customer rating:
- FRIENDLY WARNING!!!!
- This is a nice cookbook with beautiful photographs
- Calling All Dessert Cookbook Collectors
- The Pastry Queen
- "a mighty fine book, lil' lady!!"
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The Pastry Queen: Royally Good Recipes from the Texas Hill Country's Rather Sweet Bakery & Cafe
Rebecca Rather , and
Alison Oresman
Manufacturer: Ten Speed Press
ProductGroup: Book
Binding: Hardcover
 General | Baking | Cooking, Food & Wine | Subjects | Books
Pastry | Baking | Cooking, Food & Wine | Subjects | Books
General | Cooking, Food & Wine | Subjects | Books
Southwest | U.S. Regional | Regional & International | Cooking, Food & Wine | Subjects | Books
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ASIN: 1580085628 |
Book Description
Texas accent and all-American flavor, even pitching in to help her put a fresh coat of paint on the porch of her Main Street shop. Rather takes the best of the Lone Star State—pecans, peaches, pralines, chiles, dulce de leche, German sausage—and turns out treats that taste like home, only better than anything homemade ever tasted before. There are the Bacon-Cheddar Scones, the Texas High Hairs Tarts (the only big hair Rather has ever had!), Fourth-of-July's Fried Pies, Turbo-Charged Brownies with Praline Topping, pillowy Kolaches (yeasted buns with savory fillings), dulce de leche, German sausage—and turns out treats that taste like home, only better than anything homemade ever tasted before. Self-taught, Rather's 150 utterly original recipes reflect her made-with-love-from-scratch philosophy and are guaranteed to get everyone fixin' to bake.
Customer Reviews:
FRIENDLY WARNING!!!!.......2007-09-01
Please don't mistake this book for another one of those cute, novelty regional cookbooks and miss out on a true gem to add to your collection. The recipes are simply AWESOME and it's not the same ol' stuff you find in every other baking cookbook. This one strikes a perfect balance...ALL of the recipes are unique enough to peak your interest yet familiar enough to try. You will reach for this book time and time again. A cookbook well done! I love it!!!
This is a nice cookbook with beautiful photographs.......2007-08-29
I just received this book last weekend. I have paged through it several times to decide which recipe to try first. Some of the recipes are unique, some are pure Texas homecooking, but they all sound delicious. The photographs are beautiful. The book contains mostly dessert recipes, but also entrees, drinks, etc. I recommend it to anyone who wants to try a new dessert or add a new book to their collection.
Calling All Dessert Cookbook Collectors.......2007-08-23
I read about Rebecca's bakery and cookbook in a magazine article. I looked it up the cookbook on Amazon so I could read the reviews and decided to order it. I'm so glad I did because I LOVE this cookbook. I've only made the Tropical Carrot Cake so far and it was delicious. Everyone that tasted it at my church raved about it. I look forward to trying the other recipes too. Besides desserts, there a section on lunches and light dinners too. Most of the recipes sound simple, but are very unique. You won't find these recipes in other cookbooks (i.e. Creme Brulee French Toast, Dulce de Leche Macaroons, Peanut Buttercups with Peanut-Penuche Icing, Almond Bliss German Chocolate Cake). Also, another good thing, a lot of these recipes have been tried and proven great with her bakery/cafe customers. The book itself is a beautiful book. The pages are glossy and the color pictures are beautiful. I love looking through the book even if I'm not planning on cooking.
The Pastry Queen.......2007-06-27
The Pastry Queen cookbook has delicious desserts. The Tuxedo cake is our favorite. The recipes are easy to follow, and have great ingredients. I have recommended this book to all my friends. I hope the author will put out another book soon.
"a mighty fine book, lil' lady!!".......2007-06-23
Yahoo!! A Texas-size book with Texas-size desserts, all on account of one powerhouse lady. Reading her story in the Introduction of the book was as sweet as the recipes that she shares with you. A surprise and humble beginning in the baking world turned into a top rate career for Ms. Rather, and you feel the joy along with her, as you delve further into the sweet-laden pages.
You begin to think that you could just pick up and move on over to Fredericks, Texas and feel like you've been there all along. The casual and comfortable style of writing of both Rebecca Rather, and writer, Alison Oresman, as well as the incredibly delicious recipes, make you want to get started on any page in this heavy, welcoming, and beautifully photographed cookbook. At the same time, Ms. Rather encourages you to play with and modify anything that would suit your tastebuds. There is nothing pretentious or difficult to accomplish in her directions; she pretty much makes you feel at ease, and more importantly, that she is next to you, sharing her knowledge.
There are 8 sections in this tome of Southern baking and each chapter introduction has a little insight as to how everything was chosen for the section:
BREAKFAST EATS, MUFFINS, and SCONES:
Jailhouse Potato-Cinnamon Rolls (great little story to these)
Fresh Ginger-Pear Quick Bread
Eddie's Autumn Pumpkin Bread w/ Pecan Streusel Topping
Jonnie's Breakfast Granola
Kolaches
Mother's Day Pancakes (and her mom seemed to be a great lady too)
Individual Baked Omelets
Creme Brulee French Toast
Banana Bran Muffins
Peach Jam Scones
Chocolate Chip Scones
Apple-Smoked Bacon and Cheddar Scones
Essence of Orange Muffins
Whole Lemon Muffins
PIES and TARTS:
Texas Big Hairs Lemon-Lime Meringue Tarts (the name and recipe is great!)
Texas Big Hairs Chocolate-Hazelnut Meringue Tarts
Bourbon Pumpkin Tart with Struesel Topping
Fredericksburg Peach Cream Cheese tart
Frangelico-Hazelnut Fruit Tart
Black and White Cranberry Tarts
Buttermilk Pecan Pie
Fourth of July Fried Pies
Aunt Mollie's Coconut Cream Pie
Chef M:ark's Southern Comfort Apple Pie
Silken Chocolate-Walnut Tart
Grasshopper Pie
EVERYDAY DESSERTS and CANDIES:
Emergency Fruit Crostatas
Petite Pavlovas with Lemon Cream and Fresh Fruit
Hill Country Peach Cobbler
Individual Pear-Maple Cobblers
Mexican Chocolate Fudge-Pecan Cake
Mahogony Cake
Orange-Date Bundt Cake
Totally Rummy Pound Cake
Glazed Lemon-Cranberry Leaf Cake
Oatmeal Crisps
Cappuccino Cheesecakes
Mrs. Chisholm's Divinity
Coconut Cream Flan
Texas Pralines
DESSERTS for SPECIAL OCCASIONS and HOLIDAYS:
American Beauty Cake
Tuxedo Cake
Larger-Than-Life Praline Cheesecake
Bananas Foster Shortcakes
Strawberry Ricotta Cake
Peach Queen Cake with Dulce de Leche Buttercream Frosting
Cream-Filled Pumpkin Roll
Mini Apple-Cinnamon Loaves with Calvados Glaze
Espresso Creme Burlee
Toffee Bar Brownie Torte
Tiramisu with Homemade Ladyfingers
Dulce de Leche-Arborio Rice Pudding
Muchas Leches Cake with Sugared Almonds
Almond Bliss German Chocolate Cake
7th Heaven Chocolate Truffle Cake
White Chocolate-Snickers Mousse
White on White Buttermilk Cake w/ Jack Daniel's Buttercream
Tropical Carrot Cake with Coconut-Cream Cheese Frosting
COOKIES, BROWNIES, and BARS
My Favorite Chocolate Chip Cookies
Triple Threat Chocolate Chip Cookies
Sugar Saucers
Chock Full of Nuts Cookies
Cafe Chocoalte Cherry Bites
Caramel Filled Brownies
Turbo Charged Brownies with Praline Topping
Double Ginger Chews
Ruby Flecked Florentines
Dulce de Leche Macaroons
Snow Tipped Sand Tarts
Texas Pecan Pie Bars
Blackberry Pie Bars
Lemon Champagne Bars with Strawberry Brulee Topping
Bunches of Biscotti
LUNCHES and LIGHT DINNERS:
Beer Bread
Rocket Rolls
Nuevo Texas Waldorf Salad
Rather Rich Corn Muffins
Apple Almond Chicken Salad with Homemade Mayonnaise
Field Greens w/ Spiced Beans, Goat Cheese, and Balsamic Vinaigrette
Chicken Satay with Yogurt Cucumber Dipping Sauce
Caesar Salad Pizzas
Wild Rice and Chickpea Salad
Wild Mushroom Soup
Curried Butternut Squash Soup
Texas Tortilla Soup
Gulf Coast Shrimp Quesadillas
Brie and Brisket Quesadillas
Rather Sweet Bread and Cheese Board
Green Chile Crab Caes with Tomatillo Slasa
All Sold Out Chicken Pot Pie
Prosciutto Tostadas with Shrimp and parsley
King Ranch Casserole
Ground Beef Gorditas
Savory Crab and Shrimp Cheesecake
TREATS KIDS LOVE:
Sticky Fingers Bars
Ginger People
Franny's Fave Peanut Butter Banana Cream Pie with Hot Fudge Sauce
Peanut Buttercups with Peanut Penuche Icing
PB&J Cookies with Honey Roasted Peanuts
Mars Pies
Pretty in Pin Shortbread Pigs
Maple Glazed Oatmeal Cookies
Jubilation Granola Chews
Pumpkin Yumkins
DRINKS:
Watermelon Lemonade
Frothy Vanilla Milk
Tommye Wood's Milk "Sure Packs a Punch" Punch
Rather Sweet Sagria
Hill Country Guanabana argarita's
No Bull Bloody Marys
INDEX
My only criticism would be in the Introduction portion, where she talks about some of the recipes. It seems that the pages she gives, in which the recipes are supposedly located, are wrong. But since those errors are only in the intro, yet correctly paged in the index, I don't know how much that might matter.
The Pastry Queen Cookbook is one of those volumes of baking and cooking that celebrates the charm and warmth of the South. They are, respectfully speaking, very simple for anyone to make, yet fancy enough to serve at even the most "proper" events. Thanks Rebecca!! Much obliged.
Book Description
Texas cowboys are the stuff of legend — immortalized in ruggedly picturesque images from Madison Avenue to Hollywood. Cowboy cooking has the same romanticized mythology, with the same oversimplified reputation (think campfire coffee, cowboy steaks, and ranch dressing). In reality, the food of the Texas cattle raisers came from a wide variety of ethnicities and spans four centuries.
Robb Walsh digs deep into the culinary culture of the Texas cowpunchers, beginning with the Mexican vaqueros and their chile-based cuisine. Walsh gives overdue credit to the largely unsung black cowboys (one in four cowboys was black, and many of those were cooks). Cowgirls also played a role, and there is even a chapter on Urban Cowboys and an interview with the owner of Gilley’s, setting for the John Travolta--Debra Winger film.
Here are a mouthwatering variety of recipes that include campfire and chuckwagon favorites as well as the sophisticated creations of the New Cowboy Cuisine:
• Meats and poultry: sirloin guisada, cinnamon chicken, coffee-rubbed tenderloin
• Stews and one-pot meals: chili, gumbo, fideo con carne
• Sides: scalloped potatoes, onion rings, pole beans, field peas
• Desserts and breads: peach cobbler, sourdough biscuits, old-fashioned preserves
Through over a hundred evocative photos and a hundred recipes, historical sources, and the words of the cowboys (and cowgirls) themselves, the food lore of the Lone Star cowboy is brought vividly to life.
Customer Reviews:
A cookbook for your collection.......2007-07-07
This is the third cookbook by Robb Walsh and he's on a roll. Loved this book. The recipes are really good and the mix of history makes this a fun book to have.
Misses the expectation suggested by the title.......2007-05-29
Whilst the title is technically correct and there are a number of notable recipes, observations and ideas in the early chapters, as the book develops it is possible to form the idea the author began to stuggle a tad for relevant information. Included as possible padding are ' wanna be cowboys ' and actors key to the Texas cowboy myth of popular culture. The ' Duke 'gets a mention with no food hook, whilst missing is the Elvis fried sandwitch! Personally I had anticipated more about food, less about people who had no impact upon cooking of any style. But as stated, the title is technically correct and the subject matter reach defensible.
In fairness the author does point out that the generally accepted period of the true ' cowboy era ' was actually relatively short. Detailed observations as to how cattle / livestock herding practices evolved from earlier traditions of land use as practiced by the various peoples of all hues and evolved with the various population moves into the west by both relocation from within the Americas and immigration from overseas do shed a light into the ' Old West ' possibly not generally appreciated. Those influences upon the regional food is interesting and detailed.
cowboys know good food!!.......2007-05-18
this is a great cookbook;it has many informative articles and wonderful pictures. i highly recommend the dr. pepper marinade for tri tip to filet roasts.
The Texas Cowboy Cookbook: A History in Recipes and Photos.......2007-04-12
If you have any interest in the history of cowboys, chuck wagons, the state of Texas or just delicious range-life cooking, this is the book for you. This well-written and informative cookbook goes beyond the recipes and provides a detailed history of cowboys in Texas, and how each regional and ethnic group contributed to the category of cowboy cuisine. From sourdough biscuits to "son of a bitch," Walsh walks you through all aspects of preparation, and shows you how you can acclimate the recipes for the home kitchen. This beautifully designed book is also generously illustrated with historical photos and whimsical illustrations. And sprinkled throughout the text are oral histories on cooking from cowboys both old and new, placing the recipes in a delciious context. While the recipes are not fancy (this is, after all, cowboy cuisine, food originally designed to be eaten outdoors on the range), they are meticulous, authentic and tasty. And I challenge anyone to say instruction on how to cook a cow's head is mundane!
Average customer rating:
- Too much nostalgia, not enough "low & slow" how to ...
- Fantastic combination of BBQ history, culture and recipes
- Loved it
- Pure BBQ spirit
- Fun history
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Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses
Robb Walsh
Manufacturer: Chronicle Books
ProductGroup: Book
Binding: Paperback
General | Cooking, Food & Wine | Subjects | Books
Barbecuing & Grilling | Outdoor Cooking | Cooking, Food & Wine | Subjects | Books
Special Appliances | Cooking, Food & Wine | Subjects | Books
Southwest | U.S. Regional | Regional & International | Cooking, Food & Wine | Subjects | Books
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The Tex-Mex Cookbook: A History in Recipes and Photos
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Dr. BBQ's Big-Time Barbecue Cookbook: A Real Barbecue Champion Brings the Tasty Recipes and Juicy Stories of the Barbecue Circuit to Your Backyard
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Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue
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Barbecue Secrets: Unbeatable Recipes, Tips and Tricks from a Barbecue Champion
ASIN: 0811829618 |
Book Description
Welcome to Texas barbecue. They love to make it. They love to eat it. And they love to argue about it-igniting as many feuds as fires from Houston to El Paso. Legends of Texas Barbecue Cookbook 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. Their opinions are outspoken, their stories outlandish and hilarious. Fascinating archival photography looks back over more than 100 years of barbecue history, from the first turn of the century squirrel roasts to candid shots of Lyndon Johnson chowing down on a plate of ribs. A list of the best barbecue joints and a month-by-month rundown of the most influential statewide cook-offs round out this glorious celebration of barbecue found deep in the heart of Texas.
Customer Reviews:
Too much nostalgia, not enough "low & slow" how to ..........2007-08-20
I expected a lot from this book, but it fell well short of my expectations.
The author does a fairly decent job covering BBQ from a historical standpoint, and he gives a decent overview of the main regional styles (other than just Texas), and it's liberally seasoned with nostalgic historical photos ... but nostalgia alone doesn't fill one's belly. I was expecting considerably more practical information on things like nitty gritty how-to details on meat butchery and working with the sort of smoking rigs available to most home cooks - things like bullet-shaped water smokers (ex: weber smokey mountain), drum-shaped offset dry-smokers, electric smokers, hardcore information in the type of cuts and the cooking times for each of the various types of rigs, etc.
Swing and a miss.
In any case, I give it 3 stars because the book contains some historical information I didn't already know, and it succeeded in convincing me that the author truly enjoys the subject matter - and it made me hungry too. A book on food that makes you hungry is doing something right. Props to the author for that.
Fantastic combination of BBQ history, culture and recipes.......2007-07-05
I can't speak highly enough about the book content & the writing. Robb did a great job of allowing the culture of Texas barbecue to come through. And, for anyone passionate about learning new techniques & recipes for brisket, ribs or any barbecue, buy this book!
Loved it.......2007-06-09
I'm a Texan living in CA and it made me homesick. Beautifully designed and well written. Many BBQ books are full of impossible recipes but this book seems mangeable. I love the history he explains, which I didn't know, and I'm a BBQ nut! Thoroughly recommended.
Pure BBQ spirit.......2007-05-14
Years ago I visited Texas and learned learned how delicious BBQ is.
Unfortunately there are no BBQ restaurants in Germany, so I have to cook the food for myself. With this book its no problem to cook authentic BBQ, the book tells you everything you have to know...
Fun history.......2007-04-10
I enjoyed the history as much as the recipes, although the recipes are good. Lots of cool pictures and a real flavor of downhome BBQ.
Book Description
Who hasn't fantasized about leaving behind the chaos of everyday life and moving someplace where life is simpler? Well, that's just what chef and food writer Paula Disbrowe did when she left New York City and moved to Texas. She traded her subway MetroCard for a pickup truck and her stiletto heels for a pair of down-home cowboy boots.
In Cowgirl Cuisine, Paula tells her story through food. She weaves together romance, adventure, and more than a few laughs as she celebrates the beauty of flavorful food, fresh air, and her own wholesome recipes, all while taking home cooks on a journey well off the beaten path.
Like Texas itself, the recipes in Cowgirl Cuisine are big-hearted and bold—whole-grain muffins bursting with berries, salads loaded with leafy herbs and avocado, and fiery bowls of chili. Paula's food is healthful and full of nutrients, but this is not a diet cookbook—cowgirls don't have time to count calories (besides, they burn it all off hoisting newborn calves, hiking the hills, and galloping off on long trail rides). Instead, this is food that is satisfying and easy to prepare, which leaves plenty of time for living life to the fullest.
From hearty ranch breakfasts to fresh salads, spicy nibbles, seductive desserts, and killer watermelon margaritas, Paula's recipes are full of her signature zest, spunk, and spice. Start your day off right with Canyon Granola or Cowgirl Migas. For lunch, have a nourishing bowl of silky Roasted Pumpkin Soup with Red Chile Cream or Chicken and Citrus Slaw Tostadas. For dinner, try Gazpacho Risotto with Garlic Shrimp or Cowboy Pot Roast with Coffee and Whiskey. And be sure to save room for one of Paula's decadent desserts, such as Chocolate Pecan Squares or Dulce de Leche Flan with Pepita Brittle.
In addition to her recipes, Paula includes humorous and heartfelt vignettes about wild animals on the loose, scorpions in the sheets, and Casanova cowboys. And the pages are filled with lush photographs of food and life on the range. Cowgirl Cuisine isn't just spurs and salsa—it's about following your dream. So saddle up and follow yours.
Customer Reviews:
Cowgirl Cuisine.......2007-05-24
Now this is a cookbook!!!! You feel like you really know this gal. I haven't any other cookbook like it in my collection. Very down to earth and shows her quirky sense of humor. Recipes are delicious and something different than the "meat and potatoes" usual in my kitchen. I have already ordered several to give as gifts.
It didn't excite me..........2007-05-21
I picked up this book after a review in Rachel Ray's magazine. To be honest, this book didn't thrill me. The recipes contained many hard to find ingredients and seemed a bit frou frou to me.
I enjoyed some of the pictures, but found the pictures of people to be a little much. When I read cookbooks I'd rather have pictures of food. I did think the dog photo was cute, 'tho.
I found this book to be merely ok. I was surprised I didn't like it more.
This is a great book! .......2007-05-12
I love the authentic, real-life stories, and the recipes are a super collection of easy to more detailed ingredients and steps.
Yes, this lady knows Texas and its love of food.
urban cowgirl.......2007-05-12
I am a native New Yorker who has been a Texas resident for 16 years. My new daughter-in-law is a native Texan who has inherited a working ranch. This book was a perfect gift for her. The recipes are awesome, the pictures are fantastic and the personal stories were great. I loved it because the book and the author were cosmopolitan, contemporary, earthy and promoted being sustainale. Boots, belt buckles, denim, diamonds, high heels and great food - a combination that works for me!
Entertaining and SEXY..........2007-05-08
I just love this cookbook! The recipes are simple and straight forward...any home cook can make them with little effort and the results are sure to get raves. I've already made the Canyon Granola and it's super. The fun stories personalize Paula's true love for the Texas Hill Country and the sexy photographs made even my husband page through the book with interest! Great job. I plan to give copies to all my Texas Hill Country friends.
Book Description
Explore the authentic flavors of TRUE TEX-MEX cooking
"Ideals nourish the spirits, but food sustains the body that houses that spirit. Food keeps the spirit alive. The Wild Horse Desert provided very little for the people that roamed and settled this harsh, hot land. Yet, they survived, and in time, flourished. Their dreams tamed the desert."
—Melissa Guerra
Customer Reviews:
Great recipes, easy to read, informative and deep.......2007-07-18
With so many cookbooks, the layout can really turn me off of a book. The first thing that struck me when I flipped open to a random page how it drew me in. Most recipes include a bit of the author's personal history with the dish and many introduce with the "old way" of making the dish as well as present a new way that is less labor intensive. Often she will follow up with a recipe for those who want to try the traditional method.
A very thorough book that explores local ingredients, explains when they were served, what you might find in your supermarket and then clearly describes how to prepare the dish.
I'm a recent transplant to Texas and have had my eyes opened to Mexican and Tex-Mex food. This book introduces Norteno cuisine that is found in many traditional border homes. I couldn't wait to try my hand at these recipes.
Also, if you're someone who likes to read cookbooks for enjoyment, you'll love this one.
Recipes from the Wild Horse Desert.......2006-12-11
Great cookbook for those that are looking for TRUE South Texas-Northern Mexico cuisine. It is beautifully written and a cookbook you will keep in your library forever.
Great Cookbook!.......2006-11-21
I am a beginning cook that moved from South Texas and love this book! Now I can make all of my favorites in my own kitchen far from home. The background Melissa gives is so interesting and it makes you feel like she is in the kitchen with you almost!
Outstanding, Authentic, and Beautifully done.......2006-05-11
Of of the few, rare, authentic looks at some exceptionally wonderful food. The book is beautiful, and enhances the feel for understanding the landscape and people that authentic south Texas ranch cooking comes from. Thank God Melissa is secure enough in tradition that she did not feel the need to throw Mangos in everything to prove she was a creative chef. I have pet goats that were adopted as orphans, and they are very sweet and loving, so I no longer eat Cabrito, but have had it enough in the past to appreciate the recipes.
Book Description
If you're a true bar-b-q aficionado, you love Stubb's Legendary Kitchen sauces and rubs. If you're really lucky, you've chowed down at Stubb's Bar-B-Q Restaurant in Austin. Now you can recreate Stubb's famous Texas-style favorites in your own backyard with over 50 recipes, including signature barbecue dishes and great starters, sides, and desserts that are hearty Texas traditions. This is a must-have for any dedicated grillmaster.
Customer Reviews:
Love to Bar-B-Q.......2007-09-26
I've used Stubb's sauces and rubs for some time. I've also ordered food from there shipped to us, and it was great. Now I know much more about the man and also have some excellent hints on grilling. If for nothing else, you must try the "Marley-B-Que" meatloaf.
stubbs bar-b-q cookbook.......2007-05-14
Interesting insight into the cook, Stubb,great recipies for barbq and a well presented hard cover book, but for the price lacks content. Should be more recipies
Not to happy with this book.......2007-05-13
I was disappointed with the recipies in the book. The recipies were take off's for Stubbs products. Love Stubbs products, but not this book of recipies.
Real BBQ recipes.......2007-03-31
I live in Texas and though not a native, I always wondered what all the fuss was about. Texans talk barbecue like New Yorkers discuss subway routes. Bring up the subject of 'que and every Texan has a diffferent opinion of which recipe is the best and which joint serves the best.
Except when it comes to Stubb's. It's on everybody's list.
If you're a regular person like me and just want to go outside and barbecue a great meal, without a lot of fuss, this is the book for you. This book has the right number of recipes--from ribs to chicken to cornmeal-crusted trout that you grill until crispy. Though Stubb's sauces and rubs are sometimes called for, you don't need 'em.
I can see why Stubb became so popular. I especially like Stubb's brisket and rub tips--lots of detailed info, but his technique is simple and straightforward. Most of the dishes can be made year-round including a crock-pot pot roast and skillet shrimp. Besides a big helping of meat recipes there's also quite a few fresh salads. Favorite recipes I've tried so far: Wicked Jezebel Ribs, Thai Coconut Chicken, and the Dark Caramel Pecan sauce--good to keep on hand for ice cream on a hot night out here in the Hill Country outside Austin.
Really good book.......2007-03-28
I really wanted to give the book 4 and a half stars but it was not possible. This book could have been in the same class as Peace Love and BBQ, but it just isn't.
The book starts out with some good stories about C.B. Stubb but could have gone more in-depth. I know the author has more detail because some of which is in her review is not in the book.
It was like the publisher said you have x pages now fill them. Problem was the author had 250 pages should could have put together. We are left with what was chopped down to.
The recipes themselves are really really good. I cannot wait to make some of the items. There is one drawback to the recipes. A few of them say 'use your favorite sweet sauce.' That is a real big pet peeve of mine. If i want to doctor up my favorite sweet sauce I either have done it already or I don't have an interest in doing so. Let me experience what you are tasting.
This is one of the few BBQ books you could make a whole meal from. There is enticing appetizers, mouth watering entrees, side dishes that could be an entree and desserts. What else is there?
Book Description
The definitive guide to Lone Star cookery, with over 400 recipes.
Customer Reviews:
bbq without a sauce?.......2007-07-19
I was pleased to find that not only is Texas BBQ represented in the first chapter, but the book also recommends the use of wood-burning, offset firebox pits. Unfortunately, the book is a let down when it comes to BBQ sauce.
I have two major points of contention with the lone recipe that is provided:
First, the authors admit that the only reason that the book even contains a BBQ sauce recipe is at the request of their New England-based publisher, and while their chastising is mildly amusing, I have to agree with the Yankee: the vast majority of Texas diners that I've met take their brisket/sausage/chicken/etc with sauce. It is disturbing that the Jamisons, while attempting to write a Texas cookbook, had to be strong-armed by a Red Sox fan into coughing up a BBQ sauce recipe.
Second, the recipe that is offered is a tangy, syrup-y concoction the likes of which I've never seen served with Texas BBQ. I certainly can't claim to have tasted the sauces from a majority of Texas purveyors of Q, but none of the ones that I have tried, from Austin to Houston, resemble "Ol' Red's". I expect something thinner, not a glaze, more savory with a hint of smokiness and very little tang.
The Jamisons need to rethink their seemingly limited view of "the perfection of cookery"'s most recognizable accompaniment.
Best cookbook I own- and I own plenty!.......2007-06-12
Like other reviewers have said, I have never made anything out of this cookbook which wasn't utterly delicious! The difference between this and many of the other cookbooks I own is that this food is meant for people who love to eat real food- not "nouveau" dishes that often turn out as if no one had tested the recipe. My favorite recipes are "The Driskill's 1886 Room Chocolate Sheet Cake" (which is now called "Texas Sheet Cake" by my family, the PTA and my church group); the Molasses Spice Cookies; and the Big Thicket Coconut Cake.
Yesterday was my daughter's birthday and she opened this cookbook and requested Tamale Pie and Pineapple-Ginger Upside-Down Cake for her birthday dinner. Both were new recipes and both came out absolutely beautiful and delicious. I asked my husband what he wanted for dessert for Father's Day and he picked out the German Chocolate Cake from this cookbook, because he said that it was guaranteed to be excellent.
So can you tell I think you should buy it?
Flat out amazing.......2007-03-30
I have owned this book for over 10 years now and have cooked most everything in it. I'm telling you honestly that I have yet to cook something out of here that doesn't get snacked on constantly or rave reviews from people that visit. My original copy of this fell apart from being used so much! What I wound up having to do was cut the spine off of the book and rebind it myself.
I'm honestly very surprised that this book doesn't have more reviews than it does. Not only are the recipes wonderful to eat, they are fun to read. The author adds fun descriptions and background information with every recipe. Reading these will actually make you want to cook them. Almost every recipe book that I've read since has been disappointing in this respect. This book raised the bar!
Actually there is one recipe that I haven't been able to cook very well, and that is the biscuit. I've dedicated entire days here and there to do nothing but cook batches trying to get it right, but they always come out hard and don't taste very good.
Awesome recipes!!!!.......2006-09-10
I bought this book a few weeks ago in a Dallas mall in one of those Texas touristy shops because I was looking for a basic Texas cookbook that had a great variety of Southern and Mexican recipes including a great basic salsa and a Ranch dressing.
So far, I have not been disappointed ONE BIT. I have made four recipes so far...year-round salsa, green sauce, milagro meatloaf, and the mashed potatoes, and everything has turned out absolutely fantastic. The instructions are perfect and don't need any tweaking whatsoever.
Just as an aside, I have made mashed potatoes probably forty times, but decided to give this new method a try after reading how deliciously fluffy and rich they were supposed to be. Not only did the method work out perfectly, but they are THE best mashed potatoes I've ever had.
Fantastic book...definitely a must-have for anyone that adores Tex-Mex or Southern cooking!!!
Used books?.......2004-11-29
I can't believe there are used copies available! Why would anybody sell one after seeing and using it? I wasn't born in Texas but was made an "honorary native" by friends (complete with membership card!). I received this book as a gift after moving back to the midwest and I LOVE it! I now make the best chicken-fried steak this side of the Sabine River thanks to this cookbook. It not only has great recipes, it has invaluable tips and interesting comments on Texas culinary history and culture. The recipes are not fancy (meaning not "nouveau" or "fusion"), not laden with fillers. Just good food suitable for any night of the week.
Amazon.com
Stephan Pyles's Southwestern cooking, featured most famously at his Star Canyon restaurants in Dallas and Las Vegas, is widely applauded for its flavor-intensive appeal. Southwestern Vegetarian, a follow-up to his cookbook New Tastes from Texas, ingeniously explores the nonmeat possibilities of this Texan chef's colorful cuisine. Finding a truly satisfying way to meld Southwestern, Mexican, and European culinary approaches, Pyles (an omnivore) has produced vegetarian fare that leaves traditional Western kinds in the dust. Dishes like Tortilla and Three Onion Casserole with Tomato Ginger Jam and Black Bean and Queso Fresco Quesadillas, among others, should appeal to eaters of all stripes while filling various menu and meal slots, from breakfast to dinner, as entrees, sides, or starters. This flexibility is mirrored by the book's organization. Eschewing the usual recipe categories, Pyles divides his cookbook into chapters by gratins, casseroles, stuffed vegetables, tortas, sandwiches, and pizzas. Winners from these categories include the Polenta Gratin with Wild Mushrooms and Three Cheeses and the Tortilla Vegetable Napoleon. Readers should be aware that while most of the recipes are easy enough to execute, many of them require multiple ingredients and subpreparations. Pickled Vegetable and Deviled Egg Salad Torta, for example, requires cooks to pickle vegetables (17 ingredients needed) before merging them with a salad spread on homemade brioche (13 more ingredients, not counting those in the brioche, which, presumably, could be store-bought). Despite the added preparation time many of its dishes require, Southwestern Vegetarian is a truly innovative take on meatless cooking, one all food lovers will enjoy. --Arthur Boehm
Book Description
Stephan Pyles is the undisputed master of contemporary Texas cuisine, with world-renowned restaurants in Dallas and Las Vegas, the best-selling books
The New Texas Cuisine and
New Tastes from Texas, and a hit show for public television. He has been praised by everyone from Paul Prudhomme and Craig Claiborne to Gourmet and Esquire, and is widely recognized as one of the most creative chefs in the United States.
Now, in
Southwestern Vegetarian, Stephan introduces us to a bold new take on two of the country's most popular culinary styles -- the regional specialties of the American Southwest and the natural splendor of vegetarian cooking. From Jalapeño-Cilantro Jelly or Red Chile Linguine with Pumpkin Seed Pesto to Southwestern Vegetable Paella or Smoked Tomato Pizza with Basil and Queso Fresco, every chapter features Stephan's special brand of innovation.
Stephan also excels in reinterpretations of traditional dishes, whether it's the simplicity of a homemade Pico de Gallo or the perfect Wild Mushroom Risotto, or even a country-style soup such as Posole -- here spiced up with southern greens, chayote, dried cherries, and pecans.
From a breakfast of Huevos Rancheros with Ancho-Roast Garlic Potatoes to a dessert of Mole Cake with Cherry-Almond Ice Cream, Tamarind Anglaise, and Orange Caramel, these dishes will make every meal, in every season, an unforgettable experience.
The nearly 200 recipes are at once brilliantly inventive yet still accessible to the home cook. And although all can be prepared for a strict vegetarian, Stephan's approach is that vegetarian food is a cuisine, not a lifestyle -- and so he doesn't stifle the urge to toss in the occasional ingredient such as shrimp or chorizo sausage (optional, of course).
With stunning photographs and a design that perfectly evoke the food,
Southwestern Vegetarian is a sophisticated change of pace that opens a whole new approach to two increasingly popular cuisines.
Customer Reviews:
Frustrating!!.......2005-03-09
I was just looking through this book, trying to find a recipe to fix for tonight and it prompted me to write a review. After having had this book for something like two years, we have eaten ONE of the recipes. It was delicious. However, overall this book is quite dissappointing.
Firstly, as a vegetarian, I do not think that he should call this a vegetarian cookbook. There are a few dishes in the book that call for fish products and not only does he not apologize for including this in a vegetarian cookbook, he doesn't even give suggestions for replacing the fish item. It aggravates the heck out of me.
Secondly, as is probably true of most of you, I have just about no extra time on my hands (although i apparently have some, as i am writing this thing). Nearly every one of his recipes requires at least one other recipe (a salsa, etc.). I think that if one had time to spend a weekend making these things, AND they were storable for a long time, it may not be so bad. However, when you sit down to find something for dinner and you don't have a lot of time on your hands, if you're like me, you will put this book back on the shelf, remembering yet again why you never cook from it.
Thirdly, he uses some ingredients which are impossible to find (in New England) and for which he gives no explanation, so i don't quite know what i'm looking for, should it have another name, or should there be an appropriate substitute.
That's the end of my rant. As i said at the beginning, the one dish we made was delicious, and in fact, many of them do look quite yummy. But, you have to have a LOT of time on your hands to prepare them (and to shop for them) and if you are a vegetarian, you have to be willing to scowl and move on when you encounter a fish recipe.
hope this helps.
Outstanding recipes.......2001-11-06
I decided to make 5 of Pyles' recipes - untested - for a dinner party. Risky, but the recipes sounded so good I thought I could pull it off. Each was exquisite - jicama-carrot salad, chiles rellenos, empanadas stuffed with squash, roasted vege quesadilla, and stuffed cabbage. The fiery tropical sauce was also great. I have a feeling ALL of the recipes will be good. I know I'll be progressing from front to back with this one. Okay, it was kind of funny in a vegetarian cookbook to have the author say, this goes really well with pork, or to suggest that chorizo sausage be added to something, but with recipes like these, who cares?
A gorgeous collection.......2001-11-03
Another fine collection of recipes from Texas's most innovative chef. This time he turns his attention to the vegetables and produces a collection that will leave you lusting for a dream team vegetable plate. Porno for foodies.
Beautiful book but not entirely vegetarian.......2000-11-11
This is undoubtedly a stylish book but I was disappointed to find that not every recipe is really vegetarian, making the title somewhat misleading. For instance, crab meat is used!
Added to that is the fact that, unless you are lucky enough to live near a good ethnic shop,you'll have a hard time trying to find a number of the ingredients called for. Living in the UK made it virtually impossible for me and I'm afraid I sent the book back for this reason.
A fabulous Texas Vegetarian cook book!.......2000-09-15
The latest cook book by Stephan Pyles is one of the best vegetarian cook books I have ever read. And I am waiting for the week end to try to cook some of these incredible recipes. The memory of my visit to his Star Canyon restaurent in Dallas is still fresh in my mind. That was one of the best meals I have ever eaten in a restaurant. Those blue corn muffins with a touch a habernero peppers and garlic, and the chile rellenos were out of this world! And now all those and more recipes are in his book!!
I am a Stephan Pyles fan- I have all of his cook books. The success of my Texas parties depend on his recipes for Pedernales River Chili, jalapneo corn bread,and chunky guacamole.
In this book Stephan Pyles perfectly blends the flavors of the Lone Star state with the bounty of the great state's vegetables to make some terrific vegetarian dishes. And what more can a naturalized Texan and life long vegeratian ask for? Bravo!
Customer Reviews:
Fabulous cookbook - withstands the test of time!.......2006-04-27
I've had my copy of Seasoned with Sun since 1978 and am purchasing this version for my 3 grown daughters. This cookbook has grown up with our family (I was raised in El Paso but moved away in 1979) and am thrilled that two family "must-haves" are still in - Jim's Carrot Cake and Sour Cream Banana Pecan Cake.
This book has made me look good for years - now it's my daughters' turn!
Terrific Southwestern Cookbook,also great general recipes.......1999-08-31
This must be the BEST Junior League Cookbook around. It is beautiful, with wonderful Southwestern illustrations. It's layout is unique and easy to use with great tips and hints. All the recipes were thoroughly tested by local families. But the best part of all is the great Southwestern (Mexican) recipes that are easy to follow - no weird ingredients unless reasonable substitutes are listed. And they are absolutely delicious. This is a cut above. It sounds like I'm in Junior League, but I'm not - I just LOVE the cookbook. I found it here because I want to send one to a friend in another part of the country. It's a real favorite of mine.
Customer Reviews:
Cowboy in the Kitchen.......2007-02-21
This is a wonderful book for anyone who loves Texas and Texas recipes. Our son lived in Texas for 8 years. His wife is from Texas. They were happy to get a "Texas Cookbook". GREAT recipes. The rub for steaks is fantastic.
Excellent for guys - you NEED to own this.......2005-11-12
Guys, if you want to upgrade your lifestyle from bachelor chow, if you want to impress the ladies, and most of all, if you want to have decent food at home or at work, you NEED this book. Now.
The stories are great, the author is a killer chef, and best of all, these are recipes YOU will like. If nothing else, get it to get the secret of his grill spice blend - it takes anything and makes it instanly a cut above anything else you've made.
But best of all, Mr. Spears shows us that cooking is not some girlie man thing, it's a cool thing. You'll eat better food, and women will realize you rock. I'm not kidding. Buy it now!
Simple, tasty and large portions - the way it should be.......2004-10-13
Although the recipies are good, easy to make and tasty it's the stories that accompany it that make the book. Grady doesn't try to be anyone he's not. He's a simple cowboy who enjoys cooking who fell into a career as a chef. Oh, and if you get the book, try the "Sissyfied Son-of-a-B*tch" it's definately better than it sounds.
The Best Damn Cookbook to Come out of Texas!.......2004-09-15
As an avid cook and an amateur collector of quality cookbooks, I've seen a lot of theme cookbooks like this that are often more story that recipe. This cookbook combines both and is my absolute favorite cookbook ever! The recipes are amazing (though to all of you out there counting points/carbs/calories, etc., this is probably not for you), the back story is interesting, and the knowledge expressed in these pages is priceless to anyone from an aspiring weeknight cook to the most recent C.I.A. graduate (the cooking school, not the espionage organization). In short, there's something for everyone, and everyone will love the food from this book. As I write this, I'm enjoying the buttermilk biscuits that in a few days I will make into the buttermilk biscuit pudding with Southern Comfort cream!
IT JUST DOES NOT GET BETTER.......2002-12-21
OUTSTANDING ORGANIZATION.FEWER RECIPES BUT VERY COMPLETE.EASY TO FOLLOW.ESPECIALLY THE INFO ON GETTING THE RIGHT INGREDIENTS.ILLUSTRATIONS ARE ON THE RECIPE PAGE,FOR A CHANGE-VERY HELPFUL.PRACTICAL AND ELEGANT.A GOOD READ JUST BY ITSELF.THE SECTION ON BEEF AND BUYING BEEF IS BETTER THAN THE TEXAS BEEF COUNCIL ADVICE. A GOOD BUY AND REASONABLE.THE RECIPES GIVE YOU SOME OF THE MOST OUTSTANDING FOOD YOU CAN COOK YOURSELF.
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