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Children's LiteratureIf you think that you would like the major agricultural and barbecue foods—this book is for you. Texas is filled with innovative cooks. Barbecued vegetables, fish and pizza are a few things in addition to beef. Pecans and Spinach top the list of mass production. Tomatoes, salsa and sauces join with the gulf seafood and Texas- grown fruits. Each recipe is laid out in a simple but attractive format on the page under "Ingredients and Directions." In a small insert, the "Cooking Utensils You'll Need" are listed and on the opposite page is a beautiful picture of the finished product. The size of the book is nice for laying on a counter or for propping up. Some of the really unique recipes include Barbecue Sauce, Collard Greens, Black-Eyed Peas, Fried Okra, and Sesame Cookies. The wonderful Fried Chicken, Fried Catfish, Corn Bread, Sweet Potato Pie, and Pecan Pie are all included, too. The color and design of the whole book is magnificent. The front of the book contains an "Introduction"; "Texas Culture, History, and Traditions"; "Before You Cook" with safety tips; a "Metric Conversion Table" "Pan Sizes"; "Useful Tools, Utensils"; a "Cooking Glossary" and "Special Texas Flavors." At the back are further reading and information, an index, and credits for the author, recipe tester/food preparer, consultant, and recipe contributor and picture credits. This book is part of the "American Regional Cooking Library: Culture, Tradition, and History" series. The series' consultant is The Culinary Institute of America. 2005, Mason Crest Publishers, Ages 12 to 18.