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The Tex-Mex cookbook : a history in recipes and photos

Author: Robb Walsh
Publisher: New York : Broadway Books, 2004.
Edition/Format:   Print book : English : 1st edView all editions and formats
Summary:
From the Publisher: 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  Read more...
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Genre/Form: Cookbooks
History
Additional Physical Format: Online version:
Walsh, Robb, 1952-
Tex-Mex cookbook.
New York : Broadway Books, 2004
(OCoLC)657029363
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Robb Walsh
ISBN: 0767914880 9780767914888
OCLC Number: 53287960
Description: xix, 266 pages : illustrations ; 23 cm
Contents: Introduction: Tex-Mex: that lovable ugly duckling --
1: Talking Tex-Mex: terms, tools, and techniques --
2: Old-fashioned breakfasts: the Spanish missions and the cowboy culture --
3: Chili con carne: the chili joints and the chili queens --
4: Early combination plates: the original Mexican restaurant --
5: Hot tamales! Mexican, tejano, and southern-style --
6: West Texas enchiladas: the old Borunda cafe --
7: Mex-Mex: the myth of authenticity --
8: Dulces and desserts: the pecan shellers' uprising --
9: American cheese enchiladas: the Mexican-American generation --
10: Puffy, crispy, and crazy: the lost art of the taco --
11: Junk food era: nachos, bean dip, and Frito pie --
12: Sizzling fajitas: tejano tastes from the valley --
13: Frozen or on the rocks? the margarita revival --
14: From Paris, Texas, to Paris, France: twenty-first-century Tex-Mex --
Bibliography --
Index --
Mail-order sources.
Responsibility: Robb Walsh.
More information:

Abstract:

From the Publisher: 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.

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