Texas Eats is not your typical cookbook. Describing the social history, culture and geography of the diverse regions of the second largest state in the union is as significant as the scrumptious recipes. Robb Walsh, the author of this carefully documented but engaging book, will be on hand at the Allen Public Library at 7:30 p.m. Saturday, April 9.
For residents with deep roots in Texas or newcomers wanting to know more about their adopted state, this is an excellent resource for both good recipes and interesting history.
The coastal region along the Gulf of Mexico is the first stop on the itinerary and “Baffin Bay Seafood Sauce” and “Stingaree Barbecued Crabs” are on the menu. Then, the reader is taken to the piney woods of East Texas Southern where various biscuits, cornbreads, “Mama Sugar’s Sweet Potato Cobbler” and other dishes are listed. In San Antonio and South Texas, classic Tex-Mex recipes such as tacos, classic chili con carne, green rice and charro beans are offered.
Old World flavors of Central Texas reflect Texas’ German and Czech heritage. Whether it be “Hill Country Goulash” or “Claudia Matcek’s Poppy Seed Kolaches,” these recipes are part of the culinary odyssey.
But no book on Texas recipes would be complete without mentioning chicken fried steak and an assortment of gravies, onion rings or cheese fries. Texas Eats provides famous recipes for all of these Texas’ favorites.
A former commentator for NPR’s Weekend Edition, Sunday, and winner of three James Beard Foundation Awards, as well as a number of nominations, Robb co-owns a restaurant in Houston, was a food critic for the Houston Press for 10 years, and a former food columnist for Natural History magazine. He is also the author of over a dozen cookbooks.
Sponsored by ALLen Reads, this program is free. The library is located at 300 N. Allen Dr. Call 214.509.4911 for more information.
