Edible Dallas & Fort Worth: The Cookbook
Whether it’s piquant chili con carne or watermelon soup, there’s nothing quite like Texas cuisine. Now, Edible Communities celebrates the Lone Star State’s culinary traditions through a close-up look at Dallas and Fort Worth. Here are recipes and specialties straight from the region’s best chefs, growers, and food purveyors–farm-to-table fare like indigenous herbs and chiles; down-home grits, collard greens, and fried green tomatoes; mesquite-grilled meats; and fruit cobblers.
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Would make a great gift for any local foodie!,
Really, anyone who loves to pick up the free Edible Magazine and likes cookbooks would love this book.
I can’t wait until summer to try some of the watermelon recipes!
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|Get cooking with “Edible Dallas & Fort Worth: The Cookbook”,
The book opens naturally enough with “Starters.” Here in Chapter 1 you will find “Grilled Watermelon Salad (page 6) and “Peach Pico De Gallo” (page 9) as well as “Fried Squash Blossoms With Herbed Goat Cheese” (page 29) among others. Most of the starters are geared towards the warm weather months. Each recipe features a little history behind the item as well as a tip regarding preparation, storage, etc. Most recipes also feature a picture of he finished dish. Unfortunately, there is not nutritional information at all for those who might want to make healthier versions or substitute ingredients.
Chapter 2 starts on pages 28-29 and is all about “Soups, Sandwiches, And Such” with the items involved featuring a Texas twist. Here you will find the “One-Ball Squash Sandwich (page 31), “Swine Blue Tacos” (pages 40-41) and “Spicy Corn, Crab, and Black Bean Salad” (page 47) among others.
Greens, variations of potato salads, and lots more can be found in “Chapter 3: Sides.” Dishes like “Aunt Mabel’s Rutabaga Casserole” (page 62), “Warm Roasted Potato, Bacon, And Blue Cheese Salad” (page 70) and “Swiss Chard Lasagna” (page 89) among others are here. Like in the other chapters, interspersed between the recipes, are informative pieces tied into the very local eateries, food suppliers, and cultural history of each city.
As everyone knows, Texas is cattle country. But, there is far more than beef for dinner in “Chapter 4: Mains.” Starting on pages 94-95 with “Chicken Roulades With Goat Cheese And Spinach” and ending with “Stuffed Artichokes” on pages 126-127, and variety is present here as it is throughout the book. It is not just about various steaks, chicken fried steak, and chili con carne though those are here as well.
Based off of local peaches, figs, berries, and more is “Chapter 5: Desserts and Drinks.” Whether you want a desert like “Texas Baklava With Figs, Pecans, And Sherry-Poached Asian Pears (pages 130-131) or “Texas Grapefruit Pie” (pages 134-135) or a drink such as “Lavender Mint Gimlet” (page 152) or the “Texas Two-Step Sipper” (page 157) there is something here for you.
This colorful 175 page book closes with a five page resource section, an acknowledgement section and a five page index.
While the complete lack of nutritional information is a definite drawback, overall Edible Dallas & Fort Worth: The Cookbook edited by Terri Taylor, who is also the editor of the related magazine, is a good cookbook. Filled with photographs, Texas history as well as regional information, and plenty of recipes, this is a solidly good cookbook that presents very well and is filled with plenty of good meals.
Material supplied by the good folks of the Plano Texas Public Library System.
Kevin R. Tipple © 2012
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