Cook the Book: 'Texas Eats'
When it comes to eating, Texas is a many splendored state, and no one knows this better than Robb Walsh. Aside from the bragging rights that come along with being known as "the Indiana Jones of food writing," Walsh is the state's foremost authority on all Texan edibles. He's traversed the state, seeking out the familiar (think cowboy cooking and Tex-Mex) and the lesser known (did you know that Viet-Tex was a thing?).
In his latest volume, Texas Eats, Walsh takes readers and cooks on a journey throughout the Lone Star state, hopping from region to region, sharing the state's diverse and truly fascinating foodways.
Walsh guides us through the German Belt, a place where Deutsch-Mex tacos are made of sausage, sauerkraut, and mustard folded into a flour tortilla. He delves head first into that Texan staple, Chicken-Fried Steak (CFS if you're in the know), eating his way through plenty of cream gravy covered fried steaks. Walsh takes us on a tour of Texas's best burgers and tacos, and shares recipes from Juneteenth, the state's largest African American holiday.
This week we'll be making our way around Texas with Walsh as our tour guide. We're going to head to the Gulph Coast for a plate of breakfast shrimp a.k.a. Shrimp and Grits , frying up Southern-Style Chicken-Fried Steak, and baking up a batch of spicy-sweet Ancho Brownies.
Win 'Texas Eats'
Thanks to the generous folks over at Ten Speed Press, we are giving away five (5) copies of Texas Eats this week.
All you have to do is tell us about your favorite Lone Star eat in the comments section below.