Full Description
From reviews of the newest, hippest restaurants in cities across Texas to stories about the comfort foods we all love, Texans have long relied on Texas Monthly to dish up some of the best writing about food in the Lone Star state. This anthology brings together twenty-eight classic articles about food in Texas and the culture that surrounds it-markets that purvey exotic and traditional foods, well-known chefs, tributes to the cooks and cookbooks of days gone by, and even a feature on how to open a restaurant. Many of the articles are by Patricia Sharpe, Texas Monthly's longtime restaurant critic and winner of the James Beard Journalism Award for Magazine Feature Writing without Recipes. Joining her are Texas Monthly editor Evan Smith and contributors Gary Cartwright, Jordan MacKay, Skip Hollandsworth, Pamela Colloff, Anne Dingus, Suzy Banks, Joe Nick Patoski, and Prudence Mackintosh.
Contents
Introduction, Evan Smith
Food Culture
"Holy Shiitakes!" Gary Cartwright
"Sour Grapes," Jordan MacKay
"How the West Was Won Over," Skip Hollandsworth and Pamela Colloff
"Stop and Smell the Lavender," Patricia Sharpe
"War Fare," Patricia Sharpe
"Critters and Fritters," Anne Dingus
"Stock Tips," Patricia Sharpe
"The Art of the Meal," Patricia Sharpe
Signature Texas Foods
"¡Viva Tequila!" Patricia Sharpe
"Round and Round," Patricia Sharpe
"Slush Fun," Patricia Sharpe
"The Shuck Stops Here," Patricia Sharpe
"How Sweet It Is," Suzy Banks
"Tex-Mex 101," Patricia Sharpe
"Table Talk," Patricia Sharpe
"Going for the Jiggler," Anne Dingus
"Let Me Call You Sweet-Tart," Anne Dingus
Personalities
"Pit Split," Joe Nick Patoski
"Texas Food Conquers the World," Patricia Sharpe
"Confessions of a Skinny Bitch," Patricia Sharpe
"Tastemaker of the Century--Helen Corbitt," Prudence Mackintosh
"Ladies, First," Patricia Sharpe
"How to Open a Restaurant," Patricia Sharpe
"We Remember Ninfa Laurenzo," Patricia Sharpe
"John Mackey," Evan Smith
"John Campbell," Patricia Sharpe
"Got Game," Patricia Sharpe
"Stephan Pyles," Patricia Sharpe
