Product Description

A guide to Texas cuisine features more than two hundred recipes for such dishes as Chilled Yellow Pepper Soup, Black-Eyed Pea Crab Salad with Ruby Grapefruit, and Barbecued Duck Tacos with Black Bean Orange Sauce.

Product Details

• Amazon Sales Rank: #409895 in Books
• Published on: 1993-04-17
• Released on: 1993-04-17
• Original language: English
• Binding: Hardcover
• 448 pages

From Library Journal
Pyles, chef and owner of Dallas's acclaimed Routh Street Cafe and Baby Routh, was one of the "founders" of Southwestern cuisine, along with Dean Fearing ( Dean Fearing's Southwest Cuisine , LJ 10/15/90) and Robert Del Grane, and their champion, Anne Lindsay Greer ( Foods of the Sun , LJ 2/15/88). His creative dishes blend elements of Southern homestyle cooking, sophisticated Southwestern fare, Mexican and Tex-Mex food, and Cajun and Creole cookery, reflecting as well "apprenticeships" at his family's truck-stop restaurants followed by classic French training. Thus, the 200-plus recipes he presents here include Squash Blossom Soup with Candied Lime, Blue Corn Polenta with Oysters and Ancho Cream, and Pecan Souffle with Bourbon Butter. At heart, this is a chef's book, with many dishes requiring fairly extensive preparation, but the recipes are clearly written and accessible. Delicious and inventive food from a talented chef; recommended for most collections. BOMC HomeStyle selection.
Copyright 1993 Reed Business Information, Inc.

From the Publisher
There's much more to Lone Star cooking than Tex-Mex and barbecue, and in this wide-ranging book, the award-winning chef of Dallas's Routh Street Cafe presents 150 eclectic, sophisticated Texas recipes.

Full-color photographs.

From the Inside Flap
There's much more to Lone Star cooking than Tex-Mex and barbecue, and in this wide-ranging book, the award-winning chef of Dallas's Routh Street Cafe presents 150 eclectic, sophisticated Texas recipes.



Full-color photographs.

Customer Reviews

Taste the perfection that is the New Texas Cuisine!
Once you have tried a single recipe from Stephan Pyles' "The New Texas Cuisine," you will undoubtebly be starstruck by the culinary brilliance that Mr. Pyles brings forth through his creative dishes that blend the flavors of Mexico, France, Tex-Mex cuisine, and Barbeque into savory meals. Like other well known Southwestern chefs such as Mark Miller (owns Coyote Cafe) and Dean Fearing (owns The Promenade), Chef Pyles uses many ingredients that are native to his Texas area. This results in authentic tastes that trully match the title, "The New Texas Cuisine." If you are familiar with the work of Chef Miller, Chef Fearing, or the great Mexican tastes of Rick Bayless, dive into Chef Pyles' Southwestern odyssey. This book will satiate the most avid fans of Southwestern cuisine.

The Heart of Texas
Hell yeah! This is what Texas cuisine is all about. If you like Rick Bayless or Jane Butel, then you will definitely be impressed by this book. The recipes are complex and rewarding as Stephan creates dishes that are both original and traditional. Best thing is that he insists on using native southwestern ingredients in all his recipes. Mas tequila, baby!

The Best Cookbook I Own.....Period
I own six other cookbooks and often my girlfriend has told me just use this one. Pyles is a mastermind. Elaborate but easy to follow recipes. Deep history and personal experiences make this not just a cookbook but a Texas experience. Some favorites are Smoke Pheasant Salad with Texas Goat Cheese, Whole Wheat Tortillas, Barbequed Duck Tacos and Vanilla Bean Ice Cream. You can not miss with this book!!