Bits and pieces from our little corner of Texas.
I can confidently recommend this book to anyone else who is fascinated by culinary history, and especially home cooks who’ve always wanted to taste the foods of our distant ancestors but who haven’t been able to translate cryptic old recipes into modern kitchen language for themselves.
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I’d recommend this book to cross-stitchers who’d like something message-focused to work on, particularly to beginners who are uninterested in the typical kits offered by big-box crafting supply stores, as well as crafters who just prefer physical patterns to a digital ones.
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If you think cooking is a fun hobby, if you like trying new ingredients and combinations, if you want to try something different but not unrealistically complicated — this is the cookbook for you.
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I’ll say this is a solid choice for people who are already fairly comfortable in the kitchen (not for beginners!), but who want to experiment a little bit under the guidance of a kind of expert madman.
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Backlist Love is an informal series on “older” books that I hope you’ll find interesting. These aren’t so much reviews as quickie recommendations, so check out your favorite book review sources if you want more info.
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I would absolutely recommend this book to anyone who’s interested in the regional cuisines of Texas, whether you’re up for trying some new recipes in your own kitchen or whether you’re the type who just likes to read foodie books for fun.
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The book includes over 50 recipes, each rated with a commitment level ranging from no-brainer, “just give me something tasty to sip immediately” type drinks to intense, “commit a whole day to pretending to be a mad scientist” type drinks.
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If you’re a foodie in the Bayou City, you need this book. Heck, I might be biased, but I think it’d be a fine addition to the bookshelf of an adventurous cook anywhere in Texas or on the Gulf Coast.
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This is a cookbook filled with internationally inspired recipes for all kinds of — you guessed it! — beans.
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I would recommend this cookbook to anyone who is interested in trying recipes for “Indian” food that are actually super accessible to home cooks on this side of the globe.
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