The Austin Cookbook
Recipes and Stories from Deep in the Heart of Texas
Will be published approx. on 20. March 2018
Book
Hardback
240 pages
978-1-4197-2893-8 (ISBN)
Description
The story of Austin food is equal parts deep Texan traditions and a booming food scene. It is this atmosphere that has fostered some of the hottest restaurants in the country, a lively food truck community, and a renaissance in the most Texan of foods: barbecue. Austin food is also tacos and Tex-Mex, old fashioned Southern cooking, and street food and fine dining, with influences from all over the globe. And above all, it's a source of intense pride and inspiration for chefs and diners alike.
Organized by Austin's "major food groups"-like barbecue, tacos, and Tex-Mex-The Austin Cookbook explores the roots of Texas food traditions and the restaurants that are reinventing them, revealing the secrets to Bob Armstrong dip, Odd Duck's sweet potato nachos, East Side King's beet fries, and of course, smoked brisket that has people lining up to eat it-even in the Texas summer. Part cookbook, part souvenir, and 100 percent love letter, The Austin Cookbook is perfect for proud locals, visitors, and (t)ex-pats.
Organized by Austin's "major food groups"-like barbecue, tacos, and Tex-Mex-The Austin Cookbook explores the roots of Texas food traditions and the restaurants that are reinventing them, revealing the secrets to Bob Armstrong dip, Odd Duck's sweet potato nachos, East Side King's beet fries, and of course, smoked brisket that has people lining up to eat it-even in the Texas summer. Part cookbook, part souvenir, and 100 percent love letter, The Austin Cookbook is perfect for proud locals, visitors, and (t)ex-pats.
Reviews / Votes
"the go-to guide to Austin eating [...] humourous essays on cooking techniques and the city's food culture." Publishers Weekly"Austin has more than tacos and winning brisket. Forbes's extensive Texas restaurant experience comes through here as she brings in recipes from quintessential local haunts-including plenty of barbecue and Tex Mex staples." Tasting Table
"Easily the most colorful book of the season (yes, some pages are printed in millennial pink and we're not sorry about it) longtime cookbook reviewer Paula Forbes's first book is an enthusiastic love letter to her adopted hometown...the book can easily double as a restaurant guide." Food & Wine Online
"What rounds it out is Forbes's experience in restaurant reporting and cookbook criticism. She acknowledges differences in opinion while stating her own well-founded beliefs, explores long-held misconceptions, dedicates pages to brief histories of regional foodstuffs, and offers delightful asides from prominent Austin-based chefs. Through it all, she convinces the reader that eating (like she does) in Austin is a whole heckuva lot of fun." Eater magazine
"thoughtfully written recipes, and stories about one of our country's greatest eating cities." GQ Online
More details
Language
English
Place of publication
New York
United States
Product notice
sewn/stitched
Cloth over boards
Illustrations
100 Halftones, color
Dimensions
Height: 239 mm
Width: 198 mm
Thickness: 25 mm
Weight
896 gr
ISBN-13
978-1-4197-2893-8 (9781419728938)
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 Classification
Other editions
Additional editions
E-Book
08/2022
Abrams
€23.53
Available for download
Persons
Paula Forbes is a food and restaurant writer based in Austin, Texas. Forbes was founding editor of Eater Austin, where, for two years, she tracked buzzy restaurant news and interviewed chefs during an exciting time that included the height of the food truck trend, the rise of Aaron Franklin and a barbecue renaissance, and the explosion of the Austin food scene onto the national stage. Following her time at Eater Austin, she was deputy editor at Eater National, senior editor at Epicurious, and managing editor of the cult food blog Eat Me Daily. Forbes has reviewed cookbooks for nearly a decade and has been published on Food52, The Cut, Extra Crispy, AmEx Essentials, and more.