The definitive book on Texas cooking-which has been influenced by cuisines around the world, including Eastern Europe and Mexico-by distinguished food writers Cheryl and Bill Jamison, who traveled for two years around the state talking with home cooks, chefs, barbecue experts, fishermen, and farmers. Chapters include Real Pit-Smoked Bar-B-Q, Tamed Game, Farm-Fresh Vegetables, Eye-Popping, Heart-Thumping Breakfasts, Football Food, and Y'All-Come-Back Desserts.
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