The Austin Cookbook
Recipes and Stories from Deep in the Heart of Texas
Seiten
2018
ABRAMS (Verlag)
978-1-4197-2893-8 (ISBN)
ABRAMS (Verlag)
978-1-4197-2893-8 (ISBN)
A cookbook that captures Austin's hotter-than-hot food scene
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.
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.
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.
| Erscheinungsdatum | 27.03.2018 |
|---|---|
| Zusatzinfo | 100 Halftones, color |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 198 x 241 mm |
| Gewicht | 900 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 1-4197-2893-8 / 1419728938 |
| ISBN-13 | 978-1-4197-2893-8 / 9781419728938 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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