Tales of Texas Cooking
Stories and Recipes from the Trans Pecos to the Piney Woods and High Plains to the Gulf Prairies (Publications of the Texas Folklore Society #70)
Texas is fortunate in having a bountiful supply of ethnic groups influencing its foodways, and Texas food is the perfect metaphor for the blending of diverse cultures and native resources. Food is a symbol of our success and our communion, and whenever possible, Texans tend to do food in a big way.
This latest publication from the Texas Folklore Society contains stories and more than 120 recipes, from long ago and just yesterday, organized by the 10 vegetation regions of the state.
Herein you’ll find Senator Kay Bailey Hutchison’s Family Cake, memories of beef jerky and sassafras tea from John Erickson of Hank the Cowdog fame, Sam Houston’s barbecue sauce, and stories and recipes from Roy Bedichek, Bob Compton, J. Frank Dobie, Bob Flynn, Jean Flynn, Leon Hale, Elmer Kelton, Gary Lavergne, James Ward Lee, Jane Monday, Joyce Roach, Ellen Temple, Walter Prescott Webb, and Jane Roberts Wood. There is something for the cook as well as for the Texan with a raft of takeaway menus on their refrigerator.
Praise For Tales of Texas Cooking: Stories and Recipes from the Trans Pecos to the Piney Woods and High Plains to the Gulf Prairies (Publications of the Texas Folklore Society #70)…
"Tales of Texas Cooking makes for good reading, good memories, and good eating."--Glenn Dromgoole, San Angelo Standard-Times
University of North Texas Press, 9781574416183, 352pp.
Publication Date: January 15, 2016