Thanks to year-round warm weather, charming historical architecture, ethnic diversity, and friendly locals, San Antonio is a vibrant and emerging culinary haven that has risen beyond its reputation for spicy stews and corn tortillas.
From family-run taquerias and next-level smokehouses to trailblazing chef-led bistros and heavyweight fine-dining restaurants, discover the city's best food, drink, and culture all in one place. San Antonio Cooks introduces home cooks to more than 80 signature recipes from some of the city's best chefs and restaurants. Southern cornbread? Check. Slow-braised brisket with white cheddar grits? Check. A refreshing watermelon and elderflower sorbet? You bet. Whether it's Mexican street corn, beef shank barbacoa, Asian dumplings, or chocolate banana cream pie you're after, San Antonio Cooks features diverse recipes that will satisfy every craving.
This cookbook may place San Antonio on a culinary map, but it only confirms what locals have known all along: eating in San Antonio has never been better.
Sprache
Verlagsort
Produkt-Hinweis
Illustrationen
color photographs throughout
Maße
Höhe: 254 mm
Breite: 203 mm
Dicke: 25 mm
Gewicht
ISBN-13
978-1-77327-179-8 (9781773271798)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Julia Celeste Rosenfeld
Julia's fascination with recipes and ingredients led her to pepper her writing career with gastronomic gigs, including fourteen years as the restaurant reviewer for San Antonio Magazine, a few as the local Zagat editor, and a few as the writing instructor at The Culinary Institute of America in San Antonio. In 2014, she co-authored her first cookbook Texas Hill Country Cuisine: Flavors from the Cabernet Grill Texas Wine Country Restaurant with chef Ross Burtwell. Since 2015, Julia has introduced countless guests to the city's chefs, artisans, and producers through her culinary tour company, Food Chick Tours (www.foodchicktours.com).
Restaurants and chefs featured:
2M Smokehouse / Esaul Ramos and Joe Melig
Bakery Lorraine / Anne Ng, Jeremy Mandrell, and Blake Hutcherson
Battalion / Josh Davis
Best Quality Daughter / Jennifer Hwa Dobbertin and Quealy Watson
Biga on the Banks / Bruce Auden
Bliss / Tony Hernandez
Botika / Geronimo Lopez
Brasserie Mon Chou Chou / Jeff Balfour and Laurent Rea
Bunz Handcrafted Burgers / Thierry Burkle and Edwin Salazar
Cabernet Grill / Ross Burtwell
Camp Outpost / Matthew Betlach
Cappy's / Cappy Lawton and Trevor Lawton
Carnitas / Lonja Alejandro Paredes
Clementine / John Russ and Elise Russ
Davila's BBQ / Edward Davila and Adrian Davila
The Esquire Tavern / Chris Hill and Stephan Mendez
The Friendly Spot Ice House / Jody Bailey Newman and Steve Newman
Full Belly / James Moore and Blade Haddock
Gunslingers / Stephen Paprocki
Jazz, TX / Doc Watkins and Jake Corney
La Fonda on Main / Victor Maldonado
La Panaderia / David Caceres and Jose Caceres
Lala's Gorditas / Steven Pizzini
Liberty Bar / Dwight Hobart and Pedro Torres
Little Gretel / Denise Mazal
Mama's Cafe / Gabriel Ibarra
Maverick Texas Brasserie / Chris Carlson
Max & Louie's New York Diner / Drew Glick
Meadow / PJ Edward
Mi Tierra Cafe y Panaderia / Raul Salazar
Ming's / Ming Qian von Bargen
Moroccan Bites Tagine / Latifa Ghafai, Wafa El Maroudi, and Nadia El Maroudi
NOLA / Pieter Kaars-Sypesteyn and Susan Kaars-Sypesteyn
Sea Island Shrimp House / Chrissy Anthony and Barclay Anthony
Sichuan House / Kristina Zhao, Jian Li, and Hua Rong Fan
Smoke Shack Meat Market / Chris Conger
South Alamode Panini & Gelato Co. / Josh Biffle
South BBQ & Kitchen / Andrew Samia
Southerleigh Fine Food & Brewery / Jeff Balfour and Aaron Juvera
Supper at Hotel Emma / John Brand
Sushihana / Howard Hu, Mario Ramos, Jorge Estrada, Luis Amaya, Eduardo Castallanos, and Daniel Beltran
Tiago's Cabo Grille / Matt Charbonneau
