Texas Country Reporter Cookbook PDF Download

Author: Bob Phillips
Publisher: Shearer Publishing
ISBN: 9780940672543
Category : Community cookbooks
Languages : en
Pages : 0

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Book Description
Recipes from the viewers of "Texas Country Reporter."

Author: Sam Jones
Publisher: Ten Speed Press
ISBN: 0399581332
Category : Cooking
Languages : en
Pages : 210

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Book Description
The definitive guide to one of the most iconic barbecue traditions—Carolina-style chopped pork—from the third generation pitmaster of Sam Jones BBQ and the legendary Skylight Inn, featuring more than 20 family recipes for large-batch barbecue, sides, and desserts. In the world of barbecue, Carolina-style pork is among the most delicious and obsessed-over slow-cooked meats. Yet no one has told the definitive story of North Carolina barbecue—until now. In Whole Hog BBQ, Sam Jones and Daniel Vaughn recount the history of the Skylight Inn, which opened in 1947, and share step-by-step instructions for cooking a whole hog at home—from constructing a pit from concrete blocks to instructions for building a burn barrel—along with two dozen classic family recipes including cornbread, coleslaw, spare ribs, smoked turkey, country-style steak, the signature burger, and biscuit pudding.

Author: Daniel Vaughn
Publisher: Anthony Bourdain/Ecco
ISBN: 9780062202925
Category : Cooking
Languages : en
Pages : 0

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Book Description
The debut title in the Anthony Bourdain Books line, The Prophets of Smoked Meat by “Barbecue Snob” Daniel Vaughn, author of the enormously popular blog Full Custom Gospel BBQ, is a rollicking journey through the heart of Texas Barbecue. From brisket to ribs, beef to pork, mesquite to oak, this fully illustrated, comprehensive guide to Texas barbecue includes pit masters’ recipes, tales of the road—from country meat markets to roadside stands, sumptuous photography, and a panoramic look at the Lone Star State, where smoked meat is sacred.

Author: Lisa Fain
Publisher: Hachette+ORM
ISBN: 1401303943
Category : Cooking
Languages : en
Pages : 471

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Book Description
When Lisa Fain, a seventh-generation Texan, moved to New York City, she missed the big sky, the bluebonnets in spring, Friday night football, and her family's farm. But most of all, she missed the foods she'd grown up with. After a fruitless search for tastes of Texas in New York City, Fain took matters into her own hands. She headed into the kitchen to cook for her friends the Tex-Mex, the chili, and the country comfort dishes that reminded her of home. From cheese enchiladas drowning in chili gravy to chicken-fried steak served with cream gravy on the side, from warm bowls of chile con queso to big pots of fiery chili made without beans, Fain re-created the wonderful tastes of Texas she'd always enjoyed at potlucks, church suppers, and backyard barbecues back home. In 2006, Fain started the blog Homesick Texan to share Texan food with fellow expatriates, and the site immediately connected with readers worldwide, Texan and non-Texan alike. Now, in her long-awaited first cookbook, Fain brings the comfort of Texan home cooking to you. Like Texas itself, the recipes in this book are varied and diverse, all filled with Fain's signature twists. There's Salpicón, a cool shredded beef salad found along the sunny border in El Paso; Soft Cheese Tacos, a creamy plate unique to Dallas; and Houston-Style Green Salsa, an avocado and tomatillo salsa that is smooth, refreshing, and bright. There are also nibbles, such as Chipotle Pimento Cheese and Tomatillo Jalapeno Jam; sweet endings, such as Coconut Tres Leches Cake and Mexican Chocolate Chewies; and fresh takes on Texan classics, such as Coffee-Chipotle Oven Brisket, Ancho Cream Corn, and Guajillo-Chile Fish Tacos. With more than 125 recipes, The Homesick Texan offers a true taste of the Lone Star State. So pull up a chair-everyone's welcome at the Texas table!

Author: Cyndy Severson
Publisher: The Monacelli Press, LLC
ISBN: 1580933785
Category : Architecture
Languages : en
Pages : 241

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Book Description
Anchored by Austin and San Antonio, Texas Hill Country is celebrated for its frontier history and natural beauty. Architects and interior designers build contemporary houses using local materials and drawing on the area’s diverse heritage—Spanish Colonial missions and Mexican-style haciendas, French pioneers’ log cabins, German stonework, and the legacy of the “new regionalism” espoused by O’Neil Ford in the 1930s—to create inspired residences that respect tradition and allow their owners to enjoy expansive rural surroundings. This volume presents nineteen of the area’s most remarkable private houses, with lush photography to provide a glimpse of how life in Central Texas is unique—from restored Victorian houses in bohemian Southtown, to a glass-walled ranch in Boerne canopied by oak trees; from floating stairs and sustainable systems to the casual elegance of country antiques, screen porches, and longleaf pine floors. The rolling hills, spring-fed creeks, rivers, timber forests, and fertile grass-covered prairies of Hill Country—along with their abundance of natural materials such as limestone, cedar, local pecan, mesquite, oak, and cypress—inspire architects and interior designers to create beautiful modern spaces. They draw from the strong vernacular tradition of classic farmhouses that once dotted the land, and the building techniques that have been handed down through generations. The architecture and interiors featured here in beautiful full-color photography celebrate the wonderful particularities of this singular place.

Author: Robb Walsh
Publisher: Chronicle Books
ISBN: 9780811829618
Category : Cooking
Languages : en
Pages : 276

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Book Description
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.

Author: Alan B. Govenar
Publisher: Texas A&M University Press
ISBN: 158544605X
Category : History
Languages : en
Pages : 622

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Book Description
Texas Blues allows artists to speak in their own words, revealing the dynamics of blues, from its beginnings in cotton fields and shotgun shacks to its migration across boundaries of age and race to seize the musical imagination of the entire world. Fully illustrated with 495 dramatic, high-quality color and black-and-white photographs—many never before published—Texas Blues provides comprehensive and authoritative documentation of a musical tradition that has changed contemporary music. Award-winning documentary filmmaker and author Alan Govenar here builds on his previous groundbreaking work documenting these musicians and their style with the stories of 110 of the most influential artists and their times. From Blind Lemon Jefferson and Aaron “T-Bone” Walker of Dallas, to Delbert McClinton in Fort Worth, Sam “Lightnin’” Hopkins in East Texas, Baldemar (Freddie Fender) Huerta in South Texas, and Stevie Ray Vaughan in Austin, Texas Blues shows the who, what, where, and how of blues in the Lone Star State.

Author: Wyatt McSpadden
Publisher: University of Texas Press
ISBN: 9781477316702
Category : Photography
Languages : en
Pages : 160

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Book Description
In Texas BBQ, Wyatt McSpadden immortalized the barbecue joints of rural Texas in richly authentic photographs that made the people and places in his images appear as timeless as barbecue itself. The book found a wide, appreciative audience as barbecue surged to national popularity with the success of young urban pitmasters such as Austin’s Aaron Franklin, whose Franklin Barbecue has become the most-talked-about BBQ joint on the planet. Succulent, wood-smoked “old school” barbecue is now as easy to find in Dallas as in DeSoto, in Houston as in Hallettsville. In Texas BBQ, Small Town to Downtown, Wyatt McSpadden pays homage to this new urban barbecue scene, as well as to top-rated country joints, such as Snow’s in Lexington, that were under the radar or off the map when Texas BBQ was published. Texas BBQ, Small Town to Downtown presents crave-inducing images of both the new—and the old—barbecue universe in almost every corner of the state, featuring some two dozen joints not included in the first book. In addition to Franklin and Snow’s, which have both occupied the top spot in Texas Monthly’s barbecue ratings, McSpadden portrays urban joints such as Dallas’s Pecan Lodge and Cattleack Barbecue and small-town favorites such as Whup’s Boomerang Bar-B-Que in Marlin. Accompanying his images are barbecue reflections by James Beard Award–winning pitmaster Aaron Franklin and Texas Monthly’s barbecue editor Daniel Vaughn. Their words and McSpadden’s photographs underscore how much has changed—and how much remains the same—since Texas BBQ revealed just how much good, old-fashioned ’cue there is in Texas.

Author: Elizabeth Karmel
Publisher:
ISBN: 9780470048375
Category :
Languages : en
Pages : 48

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Book Description
"Having grown up in a barbecue restaurant family, I bond immediately with anyone who has a master's touch at the grill and barbecue pit. Elizabeth Karmel is the genuine article, understanding (and able to clearly articulate) that delicate interplay between food and fire, flavor and finesse." —Rick Bayless, chef and owner of Frontera Grill/Topolobampo and host of Public Television's Mexico: One Plate at a Time "Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones. This authoritative, opinionated, and just plain mouth-watering book will tell you everything you need to know about barbecue from someone who's spent a lifetime walking the walk and talking the talk." —Steven Raichlen, author of How to Grill and BBQ USA and host of Barbecue University on PBS "Finally, the woman who has taught me everything I know about grilling has come out with her own book. Whether you are a beginner or a seasoned grillmeister, Taming the Flame is the book for you." —Sara Moultonhost, Food Network's Sara's Secrets, and executive chef, Gourmet magazine "Just when you thought grilling could not get any more straightforward or delicious, Elizabeth Karmel shows you what you were missing: skillful techniques and remarkable flavors. Great grilling starts here!" —Chef Charlie Trotter, Chicago "Elizabeth Karmel is a breath of fresh air on the barbecue circuit. In Taming the Flame, she gives expert instruction and she tells all the barbecue secrets we boys tend to keep to ourselves." —Mike Mills four-time World Champion, Memphis in May BBQ competition

Author: Jess Pryles
Publisher: Agate Surrey
ISBN: 9781572842519
Category : Cooking
Languages : en
Pages : 224

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Book Description
"This first US edition has been updated and revised."