|
|
(Larger Image)
|
New Tastes from Texas
by Stephan Pyles (Photographer: Ben Fink)
Product Group: Book
Publisher: Three Rivers Press (1999-10-05)
ISBN: 0609804979
EAN: 9780609804971
UPC: 045863804976
Dewy Decimal #: 641.59764
Paperback: 240 pages
Edition: Rev Upd
Release Date: 1999-10-05
SKU: BX005-080519004
Condition: Collectible: Very Go
Comments: Signed by Author! Light cover/edge wear otherwise clean and shiny. Spine uncreased, pgs crisp, clean, tight, unmarked. No remainder mark.
|
Editorial Reviews
|
Product Description
No one knows Texan food like Stephen Pyles, acclaimed chef of Star Canyon and AquaKnox restaurants in Dallas. Ever since the release of his best-selling New Texas Cuisine, cooks around the country have been hungry for more. The wait is over with New Tastes from Texas, a companion to Stephan's new public television series of the same name. This glorious, lushly illustrated new collection of recipes takes readers on a culinary tour of the great state, from the Gulf Coast to the great wide west, from the bayou to the border.
|
Customer Reviews
|
For those of us without a cadre of assistants...
Rating  (2)
Date: 2008-03-22
this book is seriously frustrating.
I finally attempted to break mine in for a dinner party after drooling over the thought for a few years. Because so many of the dishes are so intricate, and many require time-consuming "pre-prep", you need to make sure you read the recipes VERY carefully before proceeding.
None of them have a list of ingredients you can just add. Many of them are "roasted garlic puree, see p. 4" so you have to flip to that page and complete that before you can finish your recipe. Some of the more difficult ones have 2 or 3 other ingredients like that, that are included in another area of the book. Although it saved him printing costs, it's really annoying to have to keep flipping back and forth as you cook.
I made the coriander cured beef tenderloin. I've never cured anything in my life. How helpful is "put the paste in a bowl and add the tenderloin." OK, now what? You're supposed to let it sit 3 hours. Wouldn't beef spoil if left out? I put it in a sealed Tupperware container and had to put it in the refrigerator overnight, not sure if I was supposed to coat the beef or what.
For those of us who have never roasted garlic, I wasn't sure if I needed to remove the papery husks from the outside before I placed them in the oven.
For the Heaven and Hell cake, I was really excited to make it since I'd heard a lot about it. For the life of me, I searched EVERYWHERE for a 10 inch cake pan, but they evidently do not exist. The cake cooked over the sides and eventually broke apart as I was removing it from the pan.
There are very few courtesy reminders or steps for anyone just starting out. Now, I'm a foodie and cook a lot, and even I was thinking "???!" in some of these dishes.
Save your money and head to Dallas to one of his restaurants. If you don't have sous chefs and sauciers to help you, this book is an exercise in frustration.
|
|
Go-To Cookbook for Texas Spectacular Food
Rating  (5)
Date: 2001-02-03
5 out of 5 customers found this reveiw helpful
This is just an outstanding cookbook, filled with info, unique recipes and sources for ingredients, and spectacular shots of finished dishes.I keep making one new recipe after another for guests and compliments are on the high side of all fare I prepare and serve. Tried such creative dishes as: Cajun Sweet Potato and Sausage Casserole (becoming demanded regular at Thanksgiving);Honey-Glazed Apple-stuffed pork chops on black-eyed pea-sweet potato hash; Vine-Ripened Tomato Salad (served in a unique tower fashion) Grilled Snapper with black bean - roast banan mash, coconut serrano broth and mango-tortilla salad; Stacked Banana-Creme' Brulee Tostada. But a few of the marvelous stuff in this volume. Listed a few to show how tempting they sound and their accompaniments. Not exactly quick or easy to make (most of them in this category) but for the medium to experienced home gourmet, these will give you that extraordinary zip to your dining experience. Make these and you'll return to this one over and over as I continue to do.
|
|
This is a GREAT book!
Rating (5)
Date: 1999-03-08
4 out of 4 customers found this reveiw helpful
I finally received my copy of this book and immediately made some home made chili powder and had friends over for dinner the next weekend. Although some have made statments on how complex the recipes are, he is famous for a reason. AND, he has chosen to share some of his recipes that have made him and his restaurant famous.
|
|
I can't wait to try-out Stephan's wonderful recipes !
Rating (5)
Date: 1998-12-28
3 out of 3 customers found this reveiw helpful
I got this book for Christmas, I have wanted it for months. Watching Stephan's cooking shows have inspired me to create some SouthWestern magic of my own. There are great recipes, pictures & very interesting background information...well rounded. I bet the dinner party I'm having in a few weeks will go off without a hitch, thanks to Stephan.
|
|
Suddenly, My Favorite Cookbook
Rating (5)
Date: 1998-12-19
7 out of 7 customers found this reveiw helpful
As a fairly serious cook who moved to Texas from the Midwest a couple of years ago, I've been intrigued by the "New Tastes" experienced in the better Texas or Tex-Mex restauarants I've visited. Trying to figure out how to prepare and blend ingredients I wasn't very familiar with has been complicated and time consuming. Stephen Pyles "New Tastes From Texas" has done more for my grasp of New Texas Cuisine than any other cookbook or resource I've read. In this book, Chef Pyles provides not only the basic preparations (pure chili powder, chili pastes, etc.) but also some of his very best recipes. Having recipes for Star Canyon's "Cowboy Ribeye", "Rock Shrimp Taquitos" and "Heaven and Hell Cake" are alone worthe price of the book. Buy it . . . you'll love it!
|
|
|
|
|