One of the foremost culinary critics of Texas captures the essence of authentic cowboy cuisine in this unique collection of recipies from across the Lone Star State.

Product Description: Like jazz, barbecue is a uniquely American original, and few subjects ignite more passion, excitement, controversy, and competition. In Celebrating Barbecue, Dotty Griffith, restaurant critic for The Dallas Morning News, gives readers the lowdown on real barbecue, identifying the four great regional styles of American 'cue (Carolina, Memphis, Texas, and Kansas City), as well as what Griffith calls "micro-styles" like Santa Maria Beef Barbecue or St...read more

Features over seventy recipes such as huevos rancheros, pork asado, 1000 spice fried quail, butter pecan ice cream, and rack of venison, that are native to Texas. (view table of contents)

Recipes for soups, salads, vegetables, meat, poultry, side dishes, desserts, and breakfasts are accompanied by pictures of the soap opera's major characters

A selection of recipes influenced by the flavors of Southwestern, Mexican, and Asian cuisines includes sections on vegetarian dishes, soups, salads, entrees, breakfasts, and desserts

Provides recipes for a variety of snacks, including pizza, chicken wings, dips, calzone, muffins, tacos, puddings, cakes, and pies