Texas on the Table

With a bounty of locally grown meats and produce, artisanal cheeses, and a flourishing wine culture, its a luscious time to be cooking in Texas. From restaurant chefs to home cooks, Texans are going to local dairies, orchards, farmers markets, ranches, vineyards, and seafood sellers to buy the very freshest ingredients, whether were cooking traditional favorites or the latest haute cuisine. Weve discovered that Texas terroirour rich variety of climates and soils, as well as our diverse ethnic culturescreates a unique taste of place that gives Texas food a flavor all its own. Written by one of Texass leading cookbook authors, Terry Thompson-Anderson, Texas on the Table presents 150 new and classic recipes, along with stories of the peoplefarmers, ranchers, shrimpers, cheesemakers, winemakers, and chefswho inspired so many of them and who are changing the taste of Texas food. The recipes span the full range from finger foods and first courses to soups and breads, salads, seafood, chicken, meat (including wild game), sides and vegetarian dishes, and sweets. Some of the recipes come from the states most renowned chefs, and all are user-friendly for home cooks. Finally, the authors and winemakers tell which recipes they turn to when opening their favorite wines. This delicious compilation of recipes and stories of the people behind them, illustrated with Sandy Wilsons beautiful photographs, makes Texas on the Table the must-have cookbook for everyone who relishes the flavors of the Lone Star State.