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Houston Soups And Sips

Author: Erin Hicks
Publisher:
ISBN: 9780985877699
Size: 68.59 MB
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With more than twelve thousand restaurants among its four million residents, Houston has become an internationally respected culinary mecca, with some incredibly delicious cuisine. Houston Soups & Sips is Erin Hicks' fifth cookbook, highlighting the most sought after soup recipes from the city's favorite restaurant kitchens, along with wine and beer pairings for all! From James Beard Award winner Justin Yu's Mushroom Kombu Broth from Oxheart, to The Original Carrabba's beloved Lentil soup, chef William Wright's Avgolemono from Helen Greek Food & Wine, Duck & Andouille Sausage Gumbo from Prohibition Supper Club, chef Adam Dorris' Celery Root Veloute from Pax Americana and dozens more, the recipes reflect the range and diversity of Houston's cuisine.With each recipe being home-kitchen tested, there are plenty of musings and tips to ensure success for each irresistible yet-easy to prepare entry. Those who don't cook will still enjoy the book as a beautifully photographed reference guide for where to eat in Houston.

Houston Classic Desserts

Author: Erin Hicks Miller
Publisher: Pelican Publishing Company Incorporated
ISBN: 9781589808362
Size: 31.97 MB
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This gorgeous cookbook offers more than forty recipes from famous Houston restaurants, chefs, and caterers, along with photographs, history, musings, and stories. These recipes are knockouts for the eye and the taste buds.

Houston Chef S Table

Author: Arthur Meyer
Publisher: Rowman & Littlefield
ISBN: 0762790938
Size: 68.10 MB
Format: PDF, ePub
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Houston is the dining out capital of Texas, with a food scene that reflects the city itself—talented, entrepreneurial, diverse, and quite modern. Barbeque and Tex-Mex are certainly present, but do not define the dining experience. Modern American cuisine brought into focus by Mark Cox of Mark’s American Cuisine and fine-dining Italian style served by award-winning Tony’s both set the stage for a dining experience independent of Texas’ reputation for big steaks and enchiladas. And numerous establishments court the palate for Thai, Indian, Caribbean, Brazilian, and Turkish foods. Houston Chef’s Table is the first cookbook to gather Houston’s best chefs and restaurants under one cover. Including a signature “at home” recipe from seventy iconic dining establishments, the book is a celebration of the city’s diverse cultural influences. Full-color photos throughout highlight fabulous dishes, famous chefs, and Houston landmarks.

The Enchilada Queen Cookbook

Author: Sylvia Casares
Publisher: St. Martin's Griffin
ISBN: 1250082927
Size: 72.42 MB
Format: PDF, ePub, Mobi
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Better than going out for Mexican food! Mexican food—by which most of us mean Tex-Mex—is a favorite from Los Angeles to New York and everywhere in between. And the heart of great Tex-Mex cooking comes from home kitchens along the Rio Grande. In THE ENCHILADA QUEEN COOKBOOK, Sylvia Casares gives you the best of the best, including tricks and simple techniques to turn any dish from appetizing to amazing. You’ll learn how to make her Holy Trinity spice paste; why you should use certain key shortcuts, such as chicken bouillon, in some dishes; and how to do her tortilla-changing Texas Two-Step marinating technique. And after you’ve picked your favorites from her 14 key sauces, you’ll make unbelievable food for a family or a crowd, including: --Cheese Enchiladas with Chili Gravy --Spinach Enchiladas with Salsa Verde --Shrimp Enchiladas with Salsa Veracruzano --Stewed Chicken Breast Enchiladas with Salsa Mole And the Enchilada Queen is an expert in more than just enchiladas. Here you’ll find appetizers, sides, breakfasts and desserts, such as: --Guacamole and Picamole --Kitchen Nachos --Gulf Coast Fish Tacos --Frontera Beef Fajitas --La Fonda Tortilla Soup --Arroz con Pollo --Huevos Rancheros --Refried Beans --Tamales with a variety of fillings --Sopapillas, Polvorones and Bunuelos The Perfect Margarita’s here too, and so much more. In The Enchilada Queen Cookbook, you’ll get kitchen wisdom from a lifetime of learning recipes from madres and abuelas who make food specific to their border towns on the Rio Grande. You’ll also get a resource for hundreds of family dinners—and a party between covers!

Mexican Today

Author: Pati Jinich
Publisher: Houghton Mifflin Harcourt
ISBN: 0544557255
Size: 29.42 MB
Format: PDF, ePub
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Intriguing recipes for everyday meals from the host of the PBS series Pati’s Mexican Table On her PBS TV series, now in its fifth season, as well as in frequent appearances on shows like The Chew, Pati Jinich, a busy mother of three, has shown a flair for making Mexican cooking irresistibly accessible. In Mexican Today, she shares easy, generous dishes, both traditional ones and her own new spins. Some are regional recipes she has recovered from the past and updated, like Miners’ Enchiladas with fresh vegetables and cheese or Drunken Rice with Chicken and Chorizo, a specialty of the Yucatán. “Sweaty” Tacos with ripe tomatoes and cheese are so convenient they’re sold on Mexican streets by bicyclists. Her grandmother’s Cornflake Cookies feel just as contemporary now as they did then. Pati has “Mexed up” other recipes in such family favorites as Mexican Pizza with Grilled Skirt Steak and Onions. Still other dishes show the evolution of Mexican food north and south of the border, including Mexican Dreamboat Hotdogs and Cal-Mex Fish Tacos with Creamy Slaw. This food will draw everyone together—a family at the end of a working day, a book club, or a neighborhood potluck. Throughout, Pati is an infectious cheerleader, sharing stores of the food, people, and places behind the recipes.

Texas Eats

Author: Robb Walsh
Publisher: Ten Speed Press
ISBN: 160774113X
Size: 37.66 MB
Format: PDF, Kindle
View: 2020
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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.

Pati S Mexican Table

Author: Pati Jinich
Publisher: Houghton Mifflin Harcourt
ISBN: 0547636466
Size: 48.86 MB
Format: PDF, Kindle
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The host of a highly popular PBS series, Pati’s Mexican Table, and a self-described “overloaded soccer mom with three kids and a powerful blender,” Pati Jinich has a mission. She’s out to prove that Mexican home cooking is quicker and far easier than most Americans think. Her dishes are not blanketed with cheese, or heavy and fried, or based on complex sauces. Nor are they necessarily highly spicy. Surprising in their simplicity and freshness, they incorporate produce and grains. Most important, they fit perfectly into an everyday family cooking schedule and use just a handful of ingredients, most of which are already in your pantry. Many are homey specialties that Pati learned from her mother and grandmother, some are creative spins on classics, while others are not well known outside of Mexico. Dishes like Chicken à la Trash (it’s delicious!), a one-pot meal that Pati gleaned from a Mexican restaurant cook; Mexican Meatballs with Mint and Chipotle; Sweet and Salty Salmon; and Mexican-Style Pasta can revitalize your daily repertoire. You’ll find plenty of vegetarian fare, from Classic Avocado Soup, to Divorced Eggs (with red and green salsa), to Oaxaca-Style Mushroom and Cheese Quesadillas. Your friends and family will enjoy Tomato and Mozzarella Salad with Pickled Ancho Chile Vinaigrette; Crab Cakes with Jalapeño Aioli; and Chicken Tinga — (you can use rotisserie chicken), which makes a tasty filling for tortas and tostadas. Pati also shares exciting dishes for the holidays and other special occasions, including Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing; Spiral-Cut Beef Tenderloin; and Red Pozole (“a Mexican party in a bowl”), which she served on her wedding day. Desserts like Triple Orange Mexican Wedding Cookies, Scribble Cookies (sandwich cookies filled with chocolate), and little Apricot-Lime Glazed Mini Pound Cakes are sophisticated yet simple to make.

Paulie S

Author: Paul Petronella
Publisher: Greenleaf Book Group
ISBN: 1626345058
Size: 23.96 MB
Format: PDF, Docs
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All proceeds from September pre-sales will be donated to Hurricane Harvey Relief Fund. ​Houston Press named Paulie’s “Best Montrose Neighborhood Restaurant” in 2015, and its operator and namesake, Paul Petronella, was listed among Houston’s “Most Interesting Men” by the Houston Chronicle; the list includes entrepreneurs, philanthropists, and professional athletes. Paul has dedicated his life to making Paulie’s the best it can be for its guests and staff: the finest authentic Italian food, housemade pasta, fresh high-quality coffee, and a wine bar for the sommelier in all of us. In this unique book, Paul shares his lifetime of experience in independent restaurant life and dozens of delicious but simple recipes. Paul focuses on dishes that provide maximum flavor while being easy to reproduce at home. They include nostalgic delicacies from his childhood, dishes from his travels across Italy, and classic items off the Paulie’s menu. Celebrate 20 years of Paulie’s with mouthwatering photos and a first-person account of the history of the restaurant and its people. Roasted Tomatoes recipe on page 10 should read: 2-3 lbs Roma tomatoes 1/2 cup olive oil 2 tbsp dry basil 1 tbsp ground black pepper

The Tex Mex Cookbook

Author: Robb Walsh
Publisher: Ten Speed Press
ISBN: 1607747707
Size: 63.43 MB
Format: PDF, Mobi
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Join Texas food writer Robb Walsh on a grand tour complete with larger-than-life characters, colorful yarns, rare archival photographs, and a savory assortment of crispy, crunchy Tex-Mex foods. From the Mexican pioneers of the sixteenth century, who first brought horses and cattle to Texas, to the Spanish mission era when cumin and garlic were introduced, to the 1890s when the Chile Queens of San Antonio sold their peppery stews to gringos like O. Henry and Ambrose Bierce, and through the chili gravy, combination plates, crispy tacos, and frozen margaritas of the twentieth century, all the way to the nuevo fried oyster nachos and vegetarian chorizo of today, here is the history of Tex-Mex in more than 100 recipes and 150 photos. Rolled, folded, and stacked enchiladas, old-fashioned puffy tacos, sizzling fajitas, truck-stop chili, frozen margaritas, Frito™ Pie, and much, much more, are all here in easy-to-follow recipes for home cooks. The Tex-Mex Cookbook will delight chile heads, food history buffs, Mexican food fans, and anybody who has ever woken up in the middle of the night craving cheese enchiladas.